ABSTRACT
CONTENTS Introduction ..................................................................................... 344 Food Protein-Phospholipid Interactions ....................................... 344 Phospholipid-Protein Interactions in Hen Egg Yolk .................... 348
Yolk Structure ........................................................................ 349 Low-Density Lipoproteins ............................................... 349 High-Density Lipoproteins .............................................. 350 Lipids ................................................................................ 351
Functional Properties ............................................................ 352 Emulsifying Properties .................................................... 352 Role of Protein and Phospholipid Interactions ............. 354 Proposed Mechanism ....................................................... 354
Conclusion ....................................................................................... 357 References ........................................................................................ 358
The ability to form a stable emulsion is one the most important functional properties in food systems. Proteins and phospholipids display versatility in surface active biomolecules due to their amphiphilic nature and varying physicochemical properties. Proteins and phospholipids coexist in some food ingredients, such as milk and egg yolk, that are generally considered as natural excellent emulsifiers. Interactions between proteins and phospholipids have received intensive interest for a long time. Egg yolk lipoproteins are a good example for better understanding of proteinphospholipids interaction and their impotance in food systems is well recognized. Phospholipids also can improve protein functionality by forming a conjugate with globular proteins that generally exhibit poor emulsifying properties. This chapter deals with some important food protein-phospholipids interactions to improve their functional properties and better understanding of phospholipids-protein interaction in egg yolk lipoproteins.
