Changes in egg yolk gelation behaviour and mechanisms during freezing

Wang, Ruihong; Ma, Yufeng; Zhang, Longyuan; Zhang, Zixiang; Chi, Yujie; Chi, Yuan

doi:10.1016/j.lwt.2021.112223

Cited by 26 publications

(4 citation statements)

References 53 publications

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“…The absorption peaks of SPI-PP samples at (1700–1600 cm −1 ) IR fitted fractions are shown in Figure 5 a, and secondary structure contents are shown in Figure 5 b. β-sheet reflects the rigid structural strength of the gels. The highest β-sheet content was found in the SPI-PP = 0/3 composite gel, which was 27.36% higher than that of the SPI-PP = 3/0 composite gel, indicating that the structure of the latter was more ordered with better stability [ 52 ]. This finding was in accordance with the qualitative properties (hardness) previously described.…”

Section: Resultsmentioning

confidence: 99%

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Wang

Lü

et al. 2022

Foods

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Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their “backbone” and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the “gel network backbone” and PP played the role of “filler” in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.

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Section: Resultsmentioning

confidence: 99%

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Wang

Lü

et al. 2022

Foods

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“…The aggregates produced by freezing-thawing were completely separated from the aqueous phase and rested on the bottom of the bottles, causing a significant decrease in turbidity and solubility of the upper solution. The ice crystals produced during freezing-thawing led to the disruption of the yolk granule and the release of internal components such as lipids, and promoted the aggregation of yolk granule resulting in an increase in the average particle size ( Wang et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

Ye¹,

Sui²,

Wang³

et al. 2023

Poultry Science

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“…The parameters of the egg yolk power law model are shown in Table 1. The consistency index K is commonly used to indicate the degree of viscosity of the sample, while the ow index n represents the extent of structuralization of the sample (Wang et al, 2021). The lower the K value is, the smaller the viscosity of the sample, and the higher the n value is, the lower the degree of structuralization.…”

Section: Apparent Viscosity Analysis and Power-law Model Ttingmentioning

confidence: 99%

Saccharides alleviate the heat aggregation behavior of egg yolk: Characterization of heat stability, rheological and structure changes

Qian

Chi

2023

Preprint

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To alleviate the quality deterioration of liquid egg yolk caused by increased sterilization temperature. This study investigated the effects of sucrose, glucose, trehalose, and arabinose on the heat aggregation behavior of egg yolk. The results showed that saccharides significantly increased the thermal denaturation temperature, effectively inhibited the heat-induced thickening effect, and slowed the decrease in the soluble protein content and emulsifying activity of liquid egg yolk after heat treatment. At the same time, the FT-IR and surface group indicated that saccharide could alleviate the change degree of structuration and the exposure of hydrophobic residues of protein molecules egg yolk protein. It was also found that the aggregation degree of egg yolk is relatively low by observing the microstructure. In summary, sucrose, glucose, trehalose, and arabinose could alleviate the heat aggregation behavior of egg yolk, which could be applied to produce liquid egg yolk with enhanced heat stability.

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Changes in egg yolk gelation behaviour and mechanisms during freezing

Cited by 26 publications

References 53 publications

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

Saccharides alleviate the heat aggregation behavior of egg yolk: Characterization of heat stability, rheological and structure changes

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