naa a22 4500 510727190 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0667-7 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0667-7 Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk [Elektronische Daten] [Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan, Chaiwut Gamonpilas] The effects of NaCl and osmotic dehydration on the linear viscoelastic behavior of duck egg yolk were evaluated. An increase in NaCl concentrations from 0% to 3.0% (w/w) resulted in a remarkable change in the linear viscoelastic behavior by inducing a sol-gel transition, specifically. The transition was more pronounced when 1.5% (w/w) NaCl was incorporated. The effect of dehydration on aggregation and network formation was predominant than that of the NaCl addition. Nevertheless, at a lower degree of dehydration, the addition of NaCl could modulate the viscoelastic behavior of duck egg yolk, resulting in a well-developed gel network. Addition of NaCl into duck egg yolk could stabilize the protein molecules as evidenced by an increase in denaturation temperature as well as a delay in gel network formation. As visualized by a scanning electron microscope, the denser network with smaller voids was observed in duck egg yolk gel with increasing NaCl concentration and degree of dehydration. Springer Science+Business Media, LLC, 2011 Duck egg yolk nationallicence Sodium chloride nationallicence Dehydration nationallicence Viscoelastic properties nationallicence Thermal-induced transitions nationallicence Sol-gel transition nationallicence Kaewmanee Thammarat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Visessanguan Wonnop National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, 12120, Klong Luang, Pathumthani, Thailand aut Gamonpilas Chaiwut National Metal and Materials Technology Center, National Science and Technology Development Agency, 114 Phaholyothin Rd., Klong 1, 12120, Klong Luang, Pathumthani, Thailand aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 367-376 1935-5130 6:2<367 2013 6 11947 https://doi.org/10.1007/s11947-011-0667-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0667-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kaewmanee Thammarat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut NATIONALLICENCE 700 1- Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut NATIONALLICENCE 700 1- Visessanguan Wonnop National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, 12120, Klong Luang, Pathumthani, Thailand aut NATIONALLICENCE 700 1- Gamonpilas Chaiwut National Metal and Materials Technology Center, National Science and Technology Development Agency, 114 Phaholyothin Rd., Klong 1, 12120, Klong Luang, Pathumthani, Thailand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 367-376 1935-5130 6:2<367 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer