Physicochemical and functional properties of livetins fraction from hen egg yolk
Bibliographic record
Abstract
This study aimed to evaluate the physicochemical (solubility, surface hydrophobicity, zeta potential, denaturation enthalpy, and protein structural properties) and functional properties (foaming and emulsifying properties) of livetins fraction extracted from hen egg yolk in order to enhance its applications in food and pharmaceutical industries. The effects of pH on protein solubility, surface hydrophobicity (S0), surface charge, foaming properties and emulsification activities were studied. Protein solubility of livetins was above 86% over a wide pH range (2–12). The surface hydrophobicity analysis of livetins fraction showed the highest fluorescence intensity at pH 2.0. The livetin fraction exhibited a net zero charge at pH 5.70. Thermal analysis of livetins was performed by differential scanning calorimetry (DSC). Denaturation enthalpy (∆H) and denaturation temperature were 1.29 J/g and 83.3 °C, respectively. Fourier transform infrared (FTIR) spectroscopy indicated the presence of secondary structural elements comprised of β-sheets, α-helices and turns in livetins. The livetins had foaming capacity (21–58%) and emulsification activity (7.3–9.7 m2/g) at various pH levels (2–12). The foaming ability and emulsification properties (emulsifying activity index and emulsion stability index) were affected by the pH of the medium. The findings suggest that bioactive livetins fraction from hen egg yolk with physicochemical and functional properties could be useful in food and nutraceutical industries for various applications as a functional ingredient.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".