Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

被引：115

作者：

Xie, Yunxiao ^{[1
]}

Wang, Jinqiu ^{[1
]}

Wang, Yi ^{[1
]}

Wu, Di ^{[1
,2
]}

Liang, Daowei ^{[1
]}

Ye, Hongliang ^{[1
]}

Cai, Zhaoxia ^{[3
]}

Ma, Meihu ^{[3
]}

Geng, Fang ^{[1
,4
]}

机构：

[1] Chengdu Univ, Coll Pharm & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, 2025 Chengluo Ave, Chengdu 610106, Sichuan, Peoples R China

[2] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

[3] Huazhong Agr Univ, Coll Food Sci & Technol, Natl R&D Ctr Egg Proc, 1 Shizishan St, Wuhan 430070, Peoples R China

[4] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2020年 / 60卷

基金：

中国国家自然科学基金;

关键词：

Egg yolk; Sonication; Emulsification; Foaming; Gel properties; Assemblage structure; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; INTERMOLECULAR FORCE; SECONDARY STRUCTURE; MICROSTRUCTURE; AGGREGATION; INTERFACE; PLASMA; GELS;

D O I：

10.1016/j.ultsonch.2019.104767

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The effects of high-intensity ultrasonic (HIU) treatment on the functional properties of egg yolk were studied in the present work. After HIU treatment, the emulsifying, foaming and gel properties of the egg yolk solution significantly increased, but the foam stability decreased. SDS-PAGE results showed that there was no obvious change in the protein bands of egg yolk, indicating that the yolk proteins did not undergo covalent crosslinking or degradation. HIU treatment enhanced the zeta potential of egg yolk components in solution and increased the free sulfhydryl content of egg yolk proteins. Moreover, the particle size distribution of egg yolk components in solution changed markedly, and these changes demonstrated that HIU treatment caused the aggregation of yolk low-density lipoprotein and the partial dissociation of yolk granules. These results revealed that HIU treatment could change the aggregation of yolk components, which in turn could influence the solution characteristics of egg yolk, finally resulting in changes to the functional properties of egg yolk.

引用

页数：9

共 40 条

[1] New approach for yoghurt and ice cream production: High-intensity ultrasound [J].

Akdeniz, Vildan ;

Akalin, A. Sibel .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 86 (392-398) :392-398

[2] Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein [J].

Alavi, Farhad ;

Emam-Djomeh, Zahra ;

Momen, Shima ;

Mohammadian, Mehdi ;

Salami, Maryam ;

Moosavi-Movahedi, Ali Akbar .

FOOD HYDROCOLLOIDS, 2019, 87 :734-746

[3] Composition, solubility and emulsifying properties of granules and plasma of egg yolk [J].

Anton, M ;

Gandemer, G .

JOURNAL OF FOOD SCIENCE, 1997, 62 (03) :484-487

[4]

Anton Marc, 2007, P1, DOI 10.1007/978-3-540-37885-3_1

[5] Egg yolk: structures, functionalities and processes [J].

Anton, Marc .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (12) :2871-2880

[6] Comparative study of high intensity ultrasound effects on food proteins functionality [J].

Arzeni, C. ;

Martinez, K. ;

Zema, P. ;

Arias, A. ;

Perez, O. E. ;

Pilosof, A. M. R. .

JOURNAL OF FOOD ENGINEERING, 2012, 108 (03) :463-472

[7] Ultrasonics in food processing [J].

Chandrapala, Jayani ;

Oliyer, Christine ;

Kentish, Sandra ;

Ashokkumar, Muthupandian .

ULTRASONICS SONOCHEMISTRY, 2012, 19 (05) :975-983

[8] Changes in gel characteristics of egg white under strong alkali treatment [J].

Chen, Zhangyi ;

Li, Jianke ;

Tu, Yonggang ;

Zhao, Yan ;

Luo, Xuying ;

Wang, Junjie ;

Wang, Menglin .

FOOD HYDROCOLLOIDS, 2015, 45 :1-8

[9] Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment [J].

Ding, Junzhou ;

Hou, Gary G. ;

Dong, Mengyi ;

Xiong, Shanbai ;

Zhao, Siming ;

Feng, Hao .

ULTRASONICS SONOCHEMISTRY, 2018, 41 :484-491

[10] Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate [J].

Flores-Jimenez, Nitzia Thalia ;

Armando Ulloa, Jose ;

Urias Silvas, Judith Esmeralda ;

Ramirez Ramirez, Jose Carmen ;

Rosas Ulloa, Petra ;

Bautista Rosales, Pedro Ulises ;

Carrillo, Yessica Silva ;

Leyva, Ranferi Gutierrez .

FOOD RESEARCH INTERNATIONAL, 2019, 121 :947-956

← 1 2 3 4 →