Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

Tang, Shitao; Zhou, Xin; Gouda, Mostafa; Cai, Zhaoxia; Jin, Yongguo

doi:10.1016/j.lwt.2019.04.070

Cited by 49 publications

(14 citation statements)

References 34 publications

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Section: Resultsmentioning

confidence: 99%

“…However, the absolute value of zeta potential for yolk fractions hydrolyzed by LP was higher than that of hydrolyzed by PLP, which may be attributed to the different effects of lipase on yolk structures. The zeta potential of LEG (egg granule hydrolyzed by lipase) approximately reached −35 mV, and this phenomenon may be due to the fact that the higher surface charge will be possessed for yolk granules after hydrolysis by PLP compared to NEG (natural egg granule), although different extents will happen for the groups exposed after different hydrolyses [28]. and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively); HEY, HEP and HEG (heated egg yolk, heated egg plasma and heated egg granule, respectively); LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively); PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively).…”

Section: Zeta Potentialmentioning

confidence: 99%

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Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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Section: Resultsmentioning

confidence: 99%

Section: Zeta Potentialmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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“…The DH was determined using the ortho-phthalaldehyde (OPA) method ( 22 ). The serine was dissolved in water to final concentrations of 0, 0.02, 0.04, 0.06, 0.08, and 0.1 mmol/L, then OPA was added for 2 min and detected by Ultraviolet spectrophotometer (400 nm) for drawing the serine standard curve.…”

Section: Methodsmentioning

confidence: 99%

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods

et al. 2021

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Excessive reactive oxygen species (ROS) is an important cause of aging, and supplementing antioxidants through diet is one of the important ways to delay aging. Some studies have confirmed that rice protease hydrolysate has antioxidant activity, but was rarely been investigated on cells. Thus, commercial enzymes, alkaline enzyme, neutral enzyme, pepsin, chymotrypsin, and trypsin were selected to hydrolyze broken rice protein (BRP) to obtain the corresponding hydrolysates, which were A-broken rice protein hydrolysate (BRPH), N-BRPH, P-BRPH, C-BRPH, and T-BRPH, respectively. Then the antioxidant properties of BRPHs were evaluated by different chemical and cellular antioxidation. Molecular weight, peptide length distribution, and amino acid sequence were detected to insight into the antioxidant properties. Among BRPHs, the A-BRPH displayed the strongest hydroxyl radical scavenging activity (IC50 = 1.159 mg/ml) and metal ion-chelating activities (IC50 = 0.391 mg/ml). Furthermore, cellular antioxidation confirmed that A-BRPH significantly increased cell viability and inhibited the intracellular ROS release in both aging cells and cell-aging processes. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results revealed that peptides with molecular weight <14.5 KDa were produced by enzymatic hydrolysis. Additionally, A-BRPH rich in low molecular weight (<3 kDa) and short-length peptides with some specific amino acids, such as aromatic and hydrophobic amino acids, contributes to the antioxidant properties. This study provided theoretical to the utilization of broken rice and confirmed that A-BRPH could be used in new anti-aging food and health products for human consumption.

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“…The methodologies for dispersing and dissolution powdered quail eggs in water were based on the study of Tang et al 31 …”

Section: Methodsmentioning

confidence: 99%

“…The methodologies for dispersing and dissolution powdered quail eggs in water were based on the study of Tang et al 31 For the visual analysis of dispersibility and dissolution in water, 1 g of powder and 100 mL of room temperature distilled water were mixed gently with 10 circular movements using a glass rod. The mixtures were observed and photographed after 30 s, 10 min, 30 min, and 1 h. The analysis was performed in triplicate for each batch (n = 6).…”

Section: Powder Rehydration Analysis Dispersibility and Dissolution I...mentioning

confidence: 99%

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

2023

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Background Quail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed globally. Their availability in powder form can contribute to expanding their consumption worldwide. However, drying can significantly affect their properties. To the best of our knowledge, there is no study comparing the effect of drying methods on the rehydration capacity and functional properties of whole quail egg powder. In this context, this work aimed to obtain powdered quail eggs by convective oven drying and freeze drying of eggs in liquid and foam form, to evaluate the effect of each drying method on their physical, rehydration, and functional characteristics. Results The powder obtained by freeze‐drying eggs in the liquid form (L‐FD) showed the most desirable foaming capabilities; however, it produced less stable emulsions. The powder obtained by convective oven drying of eggs in liquid form (L‐CONV) had the worst rehydration and foaming capabilities but produced firmer gels and had good emulsifying capacity. Finally, the powders obtained by foam‐mat drying yielded very stable foams and emulsions. Conclusion The methods for quail egg powder production that were evaluated performed well. The results point to the strong potential of quail egg powder as an ingredient. Liquid freeze‐dried (L‐FD) eggs stood out for their rehydration capacity. Each powder had different functional properties, so the choice of the best method depends on the intended application of the powder as specific characteristics and functional properties are suitable for preparing each food. © 2022 Society of Chemical Industry.

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Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

Cited by 49 publications

References 34 publications

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

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