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Su Y, Sun Y, Chang C, Li J, Cai Y, Zhao Q, Huang Z, Xiong W, Gu L, Yang Y. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6070-6084. [PMID: 38441435 DOI: 10.1002/jsfa.13434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/30/2024] [Accepted: 03/05/2024] [Indexed: 06/19/2024]
Abstract
BACKGROUND Salted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In the present study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and duck egg yolks (DEY) plasma and granules were compared to reveal the gelation mechanism and the underlying causes of quality differences in salted HEY and DEY. Salted HEY can be compared with the changes in DEY during the pickling process to provide a theoretical basis for the quality improvement of salted HEY to salted DEY. RESULTS The results showed that both plasma and granules were involved in gel formation, but exhibited different aggregation behaviors. Based on the intermolecular forces, the HEY proteins achieved aggregation mainly through hydrophobic interactions and DEY proteins mainly through covalent binding. According to spin-spin relaxation time, HEY gels immobilized a large amount of lipid and interacted strongly with lipids. DEY gels showed much free lipid and had weak interaction with lipid. The microstructure showed that HEY proteins were easily unfolded to form a homogeneous three-dimensional gel network structure after salting, whereas heterogeneous aggregates were formed to hinder the gel development in DEY. Changes in protein secondary structure content showed that pickling can promote the transformation of the α-helices to β-sheets structure in HEY gels, whereas more α-helices structure was formed in DEY gels. CONCLUSION The present study has demonstrated that different gelation behaviors of hen and duck egg yolk proteins (especially in plasma) through salting treatment led to the difference in the quality of salted HEY and DEY. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanyuan Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yundan Cai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qianwen Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zijian Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. Ltd, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Hunan Jiapin Jiawei Technology Development Group Co. Ltd, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China
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2
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Li X, Wu Y, Guan W, Yang J, Wang Y. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules. Food Chem 2024; 449:139279. [PMID: 38599106 DOI: 10.1016/j.foodchem.2024.139279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (w/w), resulting in a grafting rate of 1.51 ± 0.03%. As the amount of EGCG increased, corresponding increases were observed in the particle size and ζ-potential of the complexes, thereby enhancing their stability. Furthermore, our analysis using fluorescence spectroscopy, FTIR, SEM, and SDS-PAGE collectively demonstrated the formation of a covalent complex between EYG and EGCG. Notably, the covalent complexes exhibited improved antioxidant activity and emulsifying properties. Overall, this study establishes a theoretical framework for the future practical application of EYG, emphasizing the potential of EGCG to modify its structural and functional characteristics.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenle Guan
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Jianrong Yang
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
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3
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Oladimeji BM, Gebhardt R. Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality. Foods 2023; 12:2531. [PMID: 37444269 DOI: 10.3390/foods12132531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/24/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction's separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors.
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Affiliation(s)
| | - Ronald Gebhardt
- Chair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52074 Aachen, Germany
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4
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Liu XY, Chen W, Wang CT. Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White. Foods 2023; 12:foods12061289. [PMID: 36981214 PMCID: PMC10048306 DOI: 10.3390/foods12061289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.
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Affiliation(s)
- Xiao-Yan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cheng-Tao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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5
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Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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6
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Liu X, Zhang X, Ding L, Jin H, Chen N, Huang X, Jin Y, Cai Z. Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: emulsion stability, rheology analysis and powder properties. Food Res Int 2023; 167:112658. [PMID: 37087208 DOI: 10.1016/j.foodres.2023.112658] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/31/2022] [Accepted: 02/26/2023] [Indexed: 03/04/2023]
Abstract
The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk. In this paper, we prepared DHA-fortified egg yolk emulsion using high-speed shearing (HSS) only and HSS combined with high-pressure homogenization (HPH), respectively. HPH reduced particle size and zeta potential, allowing for better emulsion stability. After 14 days of storage, the encapsulation efficiency was 93.88% even with 15% (w/w) algae oil addition. Rheology analysis presented that HPH improve the viscoelasticity, indicating the enhancement of interaction force between droplets. Then, vaccum low-temperature spray drying (VLTSD) was used to produce powder, which allowed for minimal damage to the encapsulation structure according to scanning electron microscopy and the hydration properties of powder was improved. This work provides a new idea for using egg yolk to encapsulate DHA and improving the properties of egg yolk powder.
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Affiliation(s)
- Xiaoyun Liu
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xinyue Zhang
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Haobo Jin
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Nan Chen
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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7
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Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09775-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales. Food Chem 2022; 402:134417. [DOI: 10.1016/j.foodchem.2022.134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 09/09/2022] [Accepted: 09/25/2022] [Indexed: 11/19/2022]
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9
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Xue H, Han T, Xu M, Yao Y, Wu N, Chen S, Zhang G, Wang W, Zhao Y, Tu Y. Processing technology, principle, and nutritional characteristics of preserved eggs: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule. Foods 2022; 11:foods11040512. [PMID: 35205989 PMCID: PMC8871291 DOI: 10.3390/foods11040512] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 02/04/2023] Open
Abstract
Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granule and its subsequent fractions. UHPH induced restructuration of the granule through the formation of a large protein network, without impacting the proximate composition and protein profile in a single pass of up to 300 MPa. In addition, UHPH reduced the particle size distribution up to 175 MPa, to eventually form larger particles through enhanced protein–protein interactions at 300 MPa. Phosvitin, apovitellenin and apolipoprotein-B were specifically involved in these interactions. Overall, egg yolk granule remains highly stable during UHPH treatment. However, more investigations are needed to characterize the resulting protein network and to evaluate the techno-functional properties of UHPH-treated granule.
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11
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Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. Food Chem 2022; 369:130891. [PMID: 34507089 DOI: 10.1016/j.foodchem.2021.130891] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/31/2021] [Accepted: 08/15/2021] [Indexed: 12/13/2022]
Abstract
High-density lipoprotein (HDL) was extracted from hen eggs and enzymatic hydrolysates were formed by neutral protease, trypsin and alkaline protease, which were named as EHN, EHT and EHA, respectively. The solubility of hydrolysates was significantly higher than that of HDL, especially that of EHA significantly increased from 7.69% to 27.54% when it was hydrolyzed for 1.5 h. The emulsifying properties of EHT, EHA and EHN exhibited an increase trend as a function of hydrolysis time and reached the peak values at 3.5, 1.5 and 3.5 h, respectively. This improvement was attributed to the generation of soluble peptides fragments and the exposure of ionizable residues. At different pH, temperatures and ionic strengths, the stability of emulsions stabilized by hydrolysates was higher than that of HDL, especially for emulsions prepared by EHT. These findings might indicate feasible guidance to broaden the application of HDL and enzymatic hydrolysates in emulsions.
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12
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Marcet I, Sáez-Orviz S, Rendueles M, Díaz M. Egg yolk granules and phosvitin. Recent advances in food technology and applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112442] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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Li J, Zhai J, Gu L, Su Y, Gong L, Yang Y, Chang C. Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Wang X, Huang Y, Zhou B, Xu W, Xiang X, Huang Q, Li S. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. ULTRASONICS SONOCHEMISTRY 2021; 75:105579. [PMID: 33991772 PMCID: PMC8233379 DOI: 10.1016/j.ultsonch.2021.105579] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/15/2021] [Accepted: 04/25/2021] [Indexed: 05/04/2023]
Abstract
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
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Affiliation(s)
- Xuyue Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Yu Huang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Bin Zhou
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China.
| | - Qun Huang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
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15
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Suhag R, Dhiman A, Thakur D, Kumar A, Upadhyay A. Physico-chemical and functional properties of microfluidized egg yolk. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110416] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Geng F, Xie Y, Wang Y, Wang J. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound. Food Chem 2021; 354:129580. [PMID: 33756312 DOI: 10.1016/j.foodchem.2021.129580] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/01/2021] [Accepted: 03/07/2021] [Indexed: 12/12/2022]
Abstract
The effects of high-intensity ultrasound (HIU) treatment-induced depolymerization of chicken egg yolk granules were investigated. The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly reduced from 289.4 nm (untreated) to 181.4 nm (270-W HIU treatment). All contents of dry matter, protein, calcium and phosphorus in the supernatant of the HIU-treated yolk granule solution increased, which suggests that HIU treatment increases the dissolution of yolk granule components. Spectroscopic analysis showed that HIU treatment increased the polarity of the microenvironment and enhanced the hydrogen bond force of yolk granules. These changes induced by HIU treatment collectively enhanced the zeta potential, decreased the free sulfhydryl group content, and slightly improved the emulsifying activity index of yolk granules. The present study reveals the depolymerization effect of HIU treatment on egg yolk granules and can inspire new potential applications of egg yolk granules.
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Affiliation(s)
- Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Yunxiao Xie
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Wang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinqiu Wang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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17
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Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise. Antioxidants (Basel) 2020; 9:antiox9121278. [PMID: 33333764 PMCID: PMC7765159 DOI: 10.3390/antiox9121278] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/11/2020] [Accepted: 12/13/2020] [Indexed: 12/02/2022] Open
Abstract
Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the fluorescence emission of a lipophilic dye BODIPY 665/676 and protein auto-fluorescence. Our data show that the removal of lipid-soluble antioxidants from mayonnaises promotes lipid oxidation within oil droplets as well as protein oxidation at the oil–water interface. Furthermore, we demonstrate that ascorbic acid acts as either a lipid antioxidant or pro-oxidant depending on the presence of lipid-soluble antioxidants. The effects of antioxidant formulation on local lipid and protein oxidation rates were all statistically significant (p < 0.0001). The observed protein oxidation at the oil–water interface was spatially heterogeneous, which is in line with the heterogeneous distribution of lipoprotein granules from the egg yolk used for emulsification. The impact of the droplet size on local lipid and protein oxidation rates was significant (p < 0.0001) but minor compared to the effects of ascorbic acid addition and lipid-soluble antioxidant depletion. The presented results demonstrate that CLSM can be applied for unraveling the roles of colloidal structure and transport in mediating lipid oxidation in complex food emulsions.
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18
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Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chem 2020; 311:125998. [DOI: 10.1016/j.foodchem.2019.125998] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 11/24/2019] [Accepted: 11/30/2019] [Indexed: 10/25/2022]
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19
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Li Q, Tang S, Mourad FK, Zou W, Lu L, Cai Z. Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105521] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Yang Y, Zhao Y, Xu M, Wu N, Yao Y, Du H, Liu H, Tu Y. Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Xu L, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting. Food Chem 2019; 275:600-609. [DOI: 10.1016/j.foodchem.2018.09.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 08/10/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
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22
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Huang X, Ahn DU. How Can the Value and Use of Egg Yolk Be Increased? J Food Sci 2019; 84:205-212. [PMID: 30620779 DOI: 10.1111/1750-3841.14430] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 11/16/2018] [Accepted: 11/24/2018] [Indexed: 12/12/2022]
Abstract
The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co-product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale-up production methods, which is vital for the practical applications, is discussed when appropriate.
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Affiliation(s)
- X Huang
- College of Food Science & Technology, Egg Processing Technology Local Joint Natl. Engineering Research Center, Natl. R&D Center for Egg Processing, Huazhong Agricultural Univ., Wuhan, Hubei, 430070, China
| | - Dong U Ahn
- Animal Science Dept., Iowa State Univ., Ames, IA, 50011, U.S.A
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Primacella M, Fei T, Acevedo N, Wang T. Effect of food additives on egg yolk gelation induced by freezing. Food Chem 2018; 263:142-150. [DOI: 10.1016/j.foodchem.2018.04.071] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 03/24/2018] [Accepted: 04/19/2018] [Indexed: 11/26/2022]
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25
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Observations using Phosphorus-31 nuclear magnetic resonance (31P-NMR) of structural changes in freeze-thawed hen egg yolk. Food Chem 2018; 244:169-176. [DOI: 10.1016/j.foodchem.2017.10.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 10/04/2017] [Accepted: 10/09/2017] [Indexed: 11/17/2022]
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Primacella M, Wang T, Acevedo NC. Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:512-520. [PMID: 29220173 DOI: 10.1021/acs.jafc.7b04370] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Yolk gelation upon 5 week freezing-thawing was studied in four recombined yolk systems containing different plasma and granule proportions. Fractionation for mass distribution, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) for protein distribution, and rheological properties were explored. Results indicate that both plasma and granule components, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), and α-livetin proteins, contributed to gelation. Protein aggregation was reflected through a large mass increase in the granule fraction and appearance of a floating LDL layer upon fractionation of gelated yolk systems. A significant increase in gel strength (elastic modulus, G') was observed with the increase of the granule content. Overall, this study provides a better understanding of yolk gelation mechanism that may consequently lead to the design of innovative methods for preventing gelation. A schematic presentation of the yolk gelation mechanism is also proposed.
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Affiliation(s)
- Monica Primacella
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
| | - Tong Wang
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
| | - Nuria C Acevedo
- Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States
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Naderi N, Doyen A, House JD, Pouliot Y. The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen’s egg yolk. Food Chem 2017; 232:253-262. [DOI: 10.1016/j.foodchem.2017.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 08/11/2016] [Accepted: 03/25/2017] [Indexed: 11/28/2022]
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Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk plasma: Separation, characteristics and future prospects. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk granules: Separation, characteristics and applications in food industry. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Strixner T, Sterr J, Kulozik U, Gebhardt R. Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9359-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Anton M. Egg yolk: structures, functionalities and processes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2871-2880. [PMID: 23716191 DOI: 10.1002/jsfa.6247] [Citation(s) in RCA: 184] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Revised: 04/24/2013] [Accepted: 05/28/2013] [Indexed: 06/02/2023]
Abstract
Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.
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Affiliation(s)
- Marc Anton
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France.
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Strixner T, Kulozik U. Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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JIN YONGGUO, HUANG DAN, DING TIAN, MA MEIHU, OH DEOGHWAN. EFFECT OF PHOSPHOLIPASE A1ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00608.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pillet E, Duchamp G, Batellier F, Beaumal V, Anton M, Desherces S, Schmitt E, Magistrini M. Egg yolk plasma can replace egg yolk in stallion freezing extenders. Theriogenology 2011; 75:105-14. [DOI: 10.1016/j.theriogenology.2010.07.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2010] [Revised: 06/25/2010] [Accepted: 07/21/2010] [Indexed: 10/19/2022]
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Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.017] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Daimer K, Kulozik U. Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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