The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules

This research investigated the effects of CaCl2 on the aggregation behavior and protein structure of egg yolk plasma and granules after fast salting. The addition of CaCl2 to the salt solution decreased T-23, D [4,3] and the absolute value of the zeta potential by 6.71%, 3.66%, and 3.15%, respectively, while increasing T-22 by 15.85% in egg yolk plasma. Moreover, adding CaCl2 also increased the apparent viscosity and G' value of egg yolk plasma. On the other hand, the addition of CaCl2 decreased the T-22, T-23, D [4,3], and absolute value of the zeta potential of egg yolk granules by 56.53%, 6.71%, 6.02%, and 34.27%, respectively. Furthermore, the addition of CaCl2 increased the number of beta-turns by 51.22%, whereas it decreased the number of beta-sheets by 26.55% in egg yolk plasma protein. The alpha-helices, beta-turns, and beta-sheets of egg yolk granule protein decreased by 6.58%, 3.58%, and 6.96%, respectively. Additionally, the addition of CaCl2 can increase the degree of lambda(max) redshift in egg yolk plasma and decrease the degree of lambda(max) redshift in egg yolk granules. Overall, the addition of CaCl2 can change the aggregation mode of proteins in egg yolk plasma and granules, improving the quality of salted egg yolk products.