Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions

doi:10.7506/spkx1002-6630-20201010-074

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (20): 1-7.doi: 10.7506/spkx1002-6630-20201010-074

• Food Chemistry • Next Articles

Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions

LIU Jing, BI Yawen, DONG Shijian, XU Mingsheng

(1. Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; 2. Jiangsu Food and Pharmaceutical Science College, Huai’an 223023, China; 3. Anhui Rongda Food Co. Ltd., Xuancheng 242228, China)

Online:2021-10-25 Published:2021-11-12

Abstract

Abstract: In order to improve the physical stability of egg yolk (EY) incorporated in acidic emulsion systems, the electrostatic complex formed by EY protein and phytic acid (PA) was used to stabilize the emulsions. The effects of different PA concentrations (0%–0.8%) on the physical stability of EY protein and EY emulsions under acidic condition were studied. The results show that at pH 3.0 and PA concentration of 0.012 5%–0.8%, EY protein and PA form an insoluble electrostatic complex (EY-PA). The emulsion stabilized by the complex formed between 0.2% PA and EY containing 1% protein had a higher viscosity and a significantly lower particle size and creaming index (P < 0.05) than the control emulsion. In addition, the interfacial protein adsorption capacity was significantly increased (P < 0.05), the emulsion droplets were more evenly distributed, and the anti-cohesion effect was improved. Therefore, the EY-PA electrostatic complex can control the physicochemical properties of EY emulsions and improve the physical stability of EY in the acid emulsion system.

Key words: egg yolk protein; phytic acid; acidic emulsion; physical stability; electrostatic complex; chelation

CLC Number:

TS201.3

LIU Jing, BI Yawen, DONG Shijian, XU Mingsheng. Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions[J]. FOOD SCIENCE, 2021, 42(20): 1-7.

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Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions

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