Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels

被引：30
作者：
Xin, Xiaojuan [1 ]
Zhang, Guowen [2 ]
Xue, Hui [1 ]
Qiu, Wei [1 ]
Hu, Hui [1 ]
Tu, Yonggang [3 ,4 ]
Zhao, Yan [3 ,4 ]
机构：
[1] Nanchang Univ, Engn Res Ctr Biomass Convers, Minist Educ, Nanchang 330047, Peoples R China
[2] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
[3] Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Peoples R China
[4] Jiangxi Agr Univ, Agr Prod Proc & Qual Control Engn Lab Jiangxi, Nanchang 330045, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 405卷
关键词：
Egg yolk gels; Ethanol treatment; Protein unfolding; Protein aggregation; INTERMOLECULAR FORCE; CHEMICAL-COMPOSITION; BETA-LACTOGLOBULIN; GELATION; WATER; FAT;
D O I：
10.1016/j.foodchem.2022.135041
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to investigate the effect of ethanol treatment on the properties of egg yolk gels (EYG). The hardness of EYG showed an increasing trend, and the changes in free sulfhydryl groups manifested that ethanol treatment facilitated the formation of disulfide bonds. Environment scanning electron microscopy revealed that the degree of protein aggregation increased. Low-field nuclear magnetic resonance results indicated that ethanol treatment promoted the conversion of immobile water or lipids to free water or lipids. Moreover, the increase in the absolute of zeta potential was accompanied by the decrease in surface hydrophobicity, and the secondary structure of native egg yolk (EY) proteins underwent changes with ethanol treatment. Overall, these results demonstrated that ethanol treatment induced the structural unfolding and aggregation of EY proteins, and facilitated the better stability of the gel structures. The impact of the ethanol on the EYG increased with the concentration.
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页数：10
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