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|標題:||Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM||作者:||Hsu, K.C.
|關鍵字:||Duck egg;yolk sphere;yolk granules;cryo-SEM;scanning electron-microscope;high-pressure;white proteins;hens egg;microstructure;heat;gels;granules;gelation||Project:||Journal of Agricultural and Food Chemistry||期刊/報告no：:||Journal of Agricultural and Food Chemistry, Volume 57, Issue 10, Page(s) 4218-4223.||摘要:||
A method was used to fix duck egg yolk while retaining its original sol structure to elucidate the fine structure of native yolk by using fixation with liquid nitrogen and cryo-scanning electron microscopy (cryo-SEM). Native yolk spheres showed a polyhedron shape with a diameter at approximately 50 to 100 mu m and packed closely together. Furthermore, the interior microstructure of the native yolk spheres showed that a great amount of round globules ranging from 0.5 to 1.5 mu m were embedded in a continuous phase with a lot of voids. After cooking, the sizes of the spheres were almost unchanged, and the continuous phase became a fibrous network structure observed by SEM with chemical fixation probably constituted of low density lipoprotein (LDL). The fine structure of the native yolk can be observed by cryo-SEM; however, the microstructure of yolk granules and plasma from cooked shell eggs can be observed by SEM with chemical fixation.
|Appears in Collections:||植物病理學系|
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