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- 주제어 : egg yolk substitute (검색결과 2 건)
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Mehran Aalami,Mahshid Rahbari,Salar Ali Ahmed,Alireza Sadeghi Mahoonak,Mahdi Kashaninejad,Hamed Hassanzadeh 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.3
The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.
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Sang-Hyoun Park,Md. Ataur Rahman,AH Nabeel,Yubyeol Jeon,Il-Jeoung Yu 한국동물생명공학회(구 한국동물번식학회) 2017 발생공학 국제심포지엄 및 학술대회 Vol.2017 No.10
Egg yolk (EY) has been widely used in semen extender as a cryoprotectant. However it contains a biologically hazardous compound. Therefore, the aim of this study was to investigate the effect of Polyvinyl Alcohol (PVA) as a chemically defined substitute for EY in dog sperm cryopreservation. Spermatozoa collected from five dogs were resuspended (1×108 cell/mL) with Tris extender 1 supplemented with 0 (control), 0.025, 0.05, 0.1, 0.2 or 0.3 g PVA. The extended spermatozoa were cooled to 4℃ for 1 h. The cooled spermatozoa were diluted (1:1) with Tris extender 2 containing 1 M glycerol and PVA concentrations used in the 1st dilution and then were loaded in 0.5 mL straws. The straws were kept at 4℃ for additional 30 min and were frozen using LN2 vapor. Sperm progressive motility was assessed immediately after thawing and post-thaw incubation at 24℃ for 20 min, respectively. Viability, acrosome integrity and reactive oxygen species(ROS) level were assessed following post-thaw incubation. As results, supplementation with PVA significantly(p<0.05) increased progressive motility compared to control group both immediately after thawing and post-thaw incubation. Moreover, the sperm progressive motility in 0.1g PVA group was significantly(p<0.05) higher than the rest of the PVA and control groups at post-thaw incubation. Although there were no significant differences in ROS level and viability among the groups, the acrosome integrity of spermatozoa in all PVA groups was significantly higher compared to the control group. We suggest that supplementation of Tris extender with PVA is effective for protecting dog spermatozoa during freezing with higher progressive motility and acrosome integrity. Therefore, PVA can be used as asubstitute for EY in the cryopreservation of dog spermatozoa.
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