Physico-chemical and functional properties of microfluidized egg yolk

Suhag, Rajat; Dhiman, Atul; Thakur, Dhruv; Kumar, Anit; Upadhyay‬, Ashutosh

doi:10.1016/j.jfoodeng.2020.110416

Cited by 21 publications

(8 citation statements)

References 37 publications

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“…Additionally, the viscosity of the 150 W HIU‐treated group tended to increase with treatment temperature and time. However, the increase in viscosity was most evident in the 210 W HIU treatment, in which the highest viscosity was achieved at 60°C with 210 W for 9 min, reaching 94.36 mPa s. The apparent viscosity of the diluted egg yolk increased at specific shear rates, which may be attributed to the unfolding of its apolipoproteins and the promotion of molecular interactions and interparticle networks (Suhag et al., 2021). Moreover, a study on Minas Frescal cheese showed that thermosonication promotes a similar weakening effect of intermolecular bonds in the protein network, thereby increasing the brittleness of the cheese (Scudino et al., 2023).…”

Section: Resultsmentioning

confidence: 99%

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The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

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Section: Resultsmentioning

confidence: 99%

“…Suhag et al. (2021) reported that as micro fluidization pressure increases, τ o increases, and the K value increases as micro fluidization pressure increases. The n value decreased from 0, which is consistent with the results of the present study.…”

Section: Resultsmentioning

confidence: 99%

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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“…The same tendency was shown by the D [4,3] values ( Figure 3 ). These observations could be the result of increased interaction and subsequent re-coalescence of smaller fat and protein particles, as observed after microfluidization treatment of egg yolk [ 47 ]. As indicated previously, the higher the pressure, the smaller the particle size due to a drastic disruption of granule structure, specifically HDL–phosvitin complex.…”

Section: Discussionmentioning

confidence: 99%

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Gaillard

Marciniak

Brisson

et al. 2022

Foods

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Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granule and its subsequent fractions. UHPH induced restructuration of the granule through the formation of a large protein network, without impacting the proximate composition and protein profile in a single pass of up to 300 MPa. In addition, UHPH reduced the particle size distribution up to 175 MPa, to eventually form larger particles through enhanced protein–protein interactions at 300 MPa. Phosvitin, apovitellenin and apolipoprotein-B were specifically involved in these interactions. Overall, egg yolk granule remains highly stable during UHPH treatment. However, more investigations are needed to characterize the resulting protein network and to evaluate the techno-functional properties of UHPH-treated granule.

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“…The plasma dry matter contains 50% egg yolk protein (EYP) and 90% EY lipid, while the granule dry matter contains 50% EYP and 7% EY lipid (M. . The plasma is composed mainly of 85%low-density lipoprotein (LDL) and 15% of livetins, and the granules are mainly composed of 70% high-density lipoprotein (HDL), 12% LDL, and 16% phosvitins (Suhag et al, 2021). LDL is a spherical nanoparticle with an average diameter of 17-60 nm…”

Section: Egg Yolk Proteinmentioning

confidence: 99%

Modification methods and applications of egg protein gel properties: A review

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three‐dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat‐induced denaturation, freeze–thaw modification, high‐pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.

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Physico-chemical and functional properties of microfluidized egg yolk

Cited by 21 publications

References 37 publications

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Modification methods and applications of egg protein gel properties: A review

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