Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/46227
標題: Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM
作者: Hsu, K.C.
鍾文鑫
Chung, W.H.
Lai, K.M.
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.
URI: http://hdl.handle.net/11455/46227
ISSN: 0021-8561
DOI: 10.1021/jf900495n
Appears in Collections:植物病理學系

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