Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts

被引：1
作者：
Dadashi, S. [1 ]
Fernandez-Martin, F. [2 ]
Mousavi, M. [4 ]
Perez-Mateos, M. [2 ,3 ]
机构：
[1] Univ Tabriz, Fac Agr, Dept Food Sci & Technol, POB 51666-16471, Tabriz, Iran
[2] CSIC, Inst Ciencia & Tecnol Alimentos & Nutr ICTAN, Jose Antonio Novais 6, Madrid 28040, Spain
[3] Malta Consolider Team, Madrid, Spain
[4] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci Engn & Technol, POB 4111, Karaj 3158777871, Iran
来源：
JOURNAL OF FOOD ENGINEERING | 2024年 / 361卷
关键词：
High-pressure shift freezing; Egg white; Egg yolk; Freezing processes; Thermal properties; Functional properties; RHEOLOGICAL PROPERTIES; LIPID OXIDATION; HYDROSTATIC-PRESSURE; MAGNETIC-FIELDS; WHITE; FOOD; QUALITY; FROZEN; ICE; TEMPERATURE;
D O I：
10.1016/j.jfoodeng.2023.111753
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Effects of high-pressure shift freezing (HPSF) at 200 MPa/-20 degrees C on physical, functional and thermal properties of egg white and egg yolk from three egg types were studied. The phase transition time in HPSF was shorter compared to atmospheric freezing (about 25% for egg yolk and 56% for egg white) due to the high degree of supercooling. The effect of freezing on functional properties seems to be related to different degrees of protein denaturation depending of the freezing/pressure level. Partial protein unfolding (suggested by higher free sulfhydryl) was observed after freezing at atmospheric pressure, especially for egg yolk. On the other hand, higher protein aggregation due to lower thermal denaturation enthalpy (50% in egg yolk and 70% in egg white) was found in HPSF samples, supported by decrease of protein solubility, disappear of electrophoretic bands and increase in viscoelasticity (G ' and G '' values).
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页数：14
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