Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation

被引：25
作者：
Xue, Hui [2 ]
Liu, Huilan [2 ]
Zhang, Guowen [3 ]
Tu, Yonggang [1 ,4 ]
Zhao, Yan [1 ,4 ]
机构：
[1] Jiangxi Agr Univ, Jiangxi Key Lab Nat Prod & Funct Food, Nanchang 330045, Peoples R China
[2] Nanchang Univ, Minist Educ, Engn Res Ctr Biomass Convers, Nanchang 330047, Peoples R China
[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, 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 / 413卷
基金：
中国国家自然科学基金;
关键词：
Salted egg yolk; Storage; Mudding; Protein oxidation; Microstructure; Heatmap analysis; MYOFIBRILLAR PROTEINS; PH;
D O I：
10.1016/j.foodchem.2023.135632
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 formation mechanism of salted egg yolk (SEY) mudding during storage. Results showed that the soluble protein, hardness, and intrinsic fluorescence intensity of SEY decreased significantly during storage, while total volatile basic nitrogen, sulfhydryl group, dityrosine, adhesiveness, and surface hydrophobicity increased significantly, and the intrinsic fluorescence peak position red-shifted at first and then blue-shifted. In addition, from the results of infrared and microstructure analyses, there was an obvious oxidation reaction between protein and lipid in the late storage stage; the structure of SEY was destroyed, many random coils were formed, and the degree of protein-lipid binding and the crystallinity of SEY protein decreased during storage. Finally, the heatmap analysis revealed that the protein and lipid oxidation and conformational changes might be the main reasons for SEY mudding. This study can provide theoretical guidance for the control of SEY mudding.
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页数：10
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