| Literature DB >> 31539731 |
Yunxiao Xie1, Jinqiu Wang1, Yi Wang1, Di Wu2, Daowei Liang1, Hongliang Ye1, Zhaoxia Cai3, Meihu Ma3, Fang Geng4.
Abstract
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.Entities:
Keywords: Assemblage structure; Egg yolk; Emulsification; Foaming; Gel properties; Sonication
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Year: 2019 PMID： 31539731 DOI： 10.1016/j.ultsonch.2019.104767
Source DB: PubMed Journal: Ultrason Sonochem ISSN： 1350-4177 Impact factor: 7.491