Research Progress on the Effects of Different Treatments Comparison of Microstructure and Properties of Egg Yolk Components

Abstract

Abstract: Egg yolk is rich in nutrition and complex in structure. Its main components are egg yolk granules (EYGs) and egg yolk plasma (EYP). During the production and processing, it is found that the physicochemical properties and microstructures are quite different for these two parts after different treatments, which might directly determine their functional properties. Therefore, this paper reviews the effects of different treatments, including salting, alkali treatment, heat treatment and enzymatic treatment, on the physicochemical properties (surface hydrophobicity, oil exudation, protein solubility, etc.) and microstructure of EYGs and EYP. In addition, characteristics of EYGs and EYP were discussed and prospected in order to provide theoretical supports for a clearer understanding of the relationships between physicochemical properties/microstructures of egg yolk components and their functional properties.

Key words: egg yolk granules, egg yolk plasma, different treatments, physicochemical properties, microstructure, functional properties

CLC Number:

TS253.1

Xin Li. Research Progress on the Effects of Different Treatments Comparison of Microstructure and Properties of Egg Yolk Components[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1] 黄晨轩, 岳巧娴, 孙浩政, 等.蛋制品及其加工技术研究进展[J].畜牧兽医科学, 2021, /(07):4-7
[2]张清, 袁诺, 赵金红, 等.鸡蛋哈夫值与其脂肪酸组成的相关关系[J].食品科技, 2021, 046(04):37-44
[3]MARCET I, ALVAREZ C, PAREDES B, et al.Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein,functional properties,and comparison to enzymatic hydrolysis[J].Journal of agricultural and food chemistry, 2014, 62(32):8179-8186
[4] 杜振亚.两亲性蛋黄蛋白肽的自组装及其在食品胶体中的应用研究[D]. 广州:华南理工大学, 2020:1.
[5]LI Teng, ZHONG Qixin, WU Tao.Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 20–8.0[J].Food Biophysics, 2022, 17(1):106-113
[6]徐丽兰, 赵燕, 徐明生, 等.食盐诱导的蛋黄凝聚行为研究进展[J].中国食品学报, 2019, 19(03):317-325
[7] GENG Fang, XIE Yunxiao, WANG Yi, et al.Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound[J].Food Chemistry, 2021, 354(/):354-/
[8] LI Junhua, ZHAI Jiali, GU Luping, et al.Hen egg yolk in food industry- A review of emerging functional modifications and applications[J].Food Science & Technology, 2021, 115(/):12-21
[9] LI Zhe, SUN Yi, JIN Haobo, et al.Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology[J]. Food Science and Technology, 2022, 156(/):/-/
[10] 张诗思.高乳化性蛋黄液的制备及其应用[D]. 武汉:华中农业大学, 2018:1.
[11]KIOSSEOGLOU V.Egg yolk protein gels and emuls ions[J].Current opinion in colloid & interface science, 2003, 8(4-5):365-370
[12] LI Teng, SU Huanhuan, ZHU Jiaqian, et al.Janus effects of NaCl on structure of egg yolk granules[J].Food Chemistry, 2022, 371(/):/-/
[13]WANG Anheng, XIAO Zhigang, WANG Jingjing, et al.Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels[J].Science of Food and Agriculture, 2020, 100(4):1470-1478
[14]GUILMINEAU F, KULOZIK U.Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise[J].Journal of Food Engineering, 2007, 78(2):648-654
[15] SU Yujie, ZHENG Chen, LI Junhua, et al.Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation[J].Food Chemistry, 2020, 338(/):/-/
[16] XU Lilan, ZHAO Yan, XU Mingsheng, et al.Changes in aggregation behavior of raw and cooked salted egg yolks during pickling[J].Food Hydrocolloids, 2018, 80(/):68-77
[17] LI Junhua, LI Xin, WANG Chenying, et al.Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition[J]. Food Hydrocolloids, 2018, 77(/):887-893
[18] XU Lilan, ZHAO Yan, XU Mingsheng, et al.Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting[J]. Food Chemistry, 2018, 275(/):600-609
[19] CHALAMAIAH M, ESPARZA Y, HONG H, et al.Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction[J]. Food chemistry, 2018, 268(/):369-377
[20]XU Lilan, ZHAO Yan, XU Mingsheng, et al.Formation mechanism of low-density lipoprotein gel induced by NaCl[J].Poultry Science, 2019, 98(10):5166-5176
[21]KAEWMANEE T, BENJAKUL S, VISESSANGUAN W.Effects of salting processes and time on the chemical composition,textural properties,and microstructure of cooked duck egg[J].Journal of food science, 2011, 76(2):S139-S147
[22] AI Minmin, GUO Shanhuang, ZHOU Quan, et al.The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting[J].Food Science and Technology, 2018, 88(/):119-125
[23] BAO Zhijie, KANG Da, LI Chen, et al.Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail egg[J].Food Science and Technology, 2020, 132(/):/-/
[24]SIRVENTE H, BEAUMAL V, GAILLARD C, et al.Structuring and functionalization of dispersions containing egg yolk,plasma and granules induced by mechanical treatments[J].Journal of agricultural and food chemistry, 2007, 55(23):9537-9544
[25] LI Teng, SU Huanhuan, ZHU Jiaqian, et al.Janus effects of NaCl on structure of egg yolk granules[J].Food Chemistry, 2022, 371(/):/-/
[26] WANG Jing, QI Shen, ZHANG Wenhui, et al.Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC[J].Food Science and Technology, 2018, 93(/):362-367
[27] WAKAMATSU H, HANDA A, CHIBA K.Observations using Phosphorus-31 nuclear magnetic resonance ( 31 P-NMR) of structural changes in freeze-thawed hen egg yolk [J]. Food Chemistry, 2018, 244(/):169-176
[28]刘培玲, 张晴晴, 高增丽, 等.乳清蛋白改性研究进展[J].食品科学, 2021, 42(23):333-348
[29] 申一梅.蛋黄颗粒/磷脂复合胶团的制备与表征及其应用研究[D]. 无锡:江南大学, 2020:4.
[30]ANTON M, BEAUMAL V, GANDEMER G.Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state[J].Food Hydrocolloids, 2000, 14(4):327-335
[31]LACA A, PAREDES B, RENDUELES M, et al.Egg yolk plasma: Separation,characteristics and future prospects[J].Food Science and Technology, 2015, 62(1):7-10
[32] REN Liuyang, LIU Jingyuan, ZHANG Xueqi, et al.Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk[J].Food Science and Technology, 2020, 131(/):/-/
[33]秦凤娇, 何强, 赵志峰.磷酸盐对鸡蛋蛋黄乳化活性的影响研究[J].食品科技, 2017, 42(11):279-283
[34]张根生, 俆旖梦, 遇仕友, 等.蛋黄凝胶形成机理及影响因素研究进展[J].食品与机械, 2021, 37(04):1-5
[35]杨海燕, 金永国, 孙秀秀, 等.添加不同水平对蛋黄浆质凝胶性的影响研究[J].现代食品科技, 2018, 34(08):165-171
[36] VALVERDE D, LACA A, ESTRADA L N, et al.Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels[J].International Journal of Gastronomy and Food Science, 2016, 3(/):30-37
[37]SOUSA R DE C S, COIMBRA J S R, ROJAS E E G, et al.Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk[J].Food Science and Technology, 2007, 40(7):1253-1258
[38] CHEN S Y, KUO M I.Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg[J].Food Research International, 2016, 85(/):36-43
[39] CHALAMAIAH M, ESPARZA Y, TEMELLI F, et al.Physicochemical and functional properties of livetins fraction from hen egg yolk[J].Food Bioscience, 2017, 18(/):38-45
[40]ASSIS T F, GARCIA ROJAS E E, SOUZA C J F, et al.Solubility of egg yolk proteins: modelling and thermodynamic parameters[J].European Food Research and Technology, 2010, 231(5):745-750
[41] GAO Xuejing, YAO Yao, WU Na, et al.The sol-gel-sol transformation behavior of egg white proteins induced by alkali[J].International Journal of Biological Macromolecules, 2020, 155(/):588-597
[42] YANG Yuan, ZHAO Yan, XU Mingsheng, et al.Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules[J].Food Chemistry, 2020, 311(/):/-/
[43]张玉凤, 王恰, 吴永艳, 等.蛋黄凝胶特性影响因素及改善方法研究进展[J].食品与机械, 2021, 37(05):187-193
[44] 黄群, 麻成金, 黄诚, 等.鹌鹑蛋功能特性及其影响因素[J].食品与发酵工业, 2008, 34(09):89-92
[45] GMACH O, BERTSCH A, BILKE-KRAUSE C, et al.Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 581(/):/-/
[46]LE DENMAT M, ANTON M, BEAUMAL V.Characterisation of emulsion properties and of interface composition in OW emulsions prepared with hen egg yolk,plasma and granules[J].Food hydrocolloids, 2000, 14(6):539-549
[47]STRIXNER T, KULOZIK U.Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics[J].Food Engineering, 2013, 117(1):89-98
[48]LACA A, PAREDES B, RENDUELES M, et al.Egg yolk granules: Separation,characteristics and applications in food industry[J].Food Science and Technology, 2014, 59(1):1-5
[49] YANG Yuan, ZHAO Yan, XU Mingsheng, et al.Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs[J]. Food Chemistry, 2020, 311(/):/-/
[50]KIOSSEOGLOU V, PARASKEVOPOULOU A.Molecular interactions in gels prepared with egg yolk and its fractions[J].Food Hydrocolloids, 2004, 19(3):527-532
[51] 阎微.高压和热处理对蛋黄体系中蛋白质的影响[D]. 无锡:江南大学, 2009:20-21.
[52]苏宇杰, 杨新宇, 周頔, 等.热处理对鸡蛋蛋黄性质的影响[J].食品与发酵工业, 2012, 38(10):70-75
[53] 张蒙琪.鸡蛋蛋白与大豆分离蛋白间相互作用及其凝胶特性的研究[D]. 无锡:江南大学, 2021:43.
[54] XU Lilan, GU Luping, SU Yujie, et al.Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk[J].Food Hydrocolloids, 2020, 100(/):/-/
[55]刘佩, 陈澄, 秦新光, 等.乳清分离蛋白聚集体乳化性能及其乳液稳定性[J].食品科学, 2021, 42(12):24-30
[56] SAKAI S, IKEDA N.A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk[J].Food Hydrocolloids, 2022, 123(/):/-/
[57]GUILMINEAU F, KULOZIK U.Impact of a thermal treatment on the emulsifying properties of egg yolkPart 1: Effect of the heating time[J].Food Hydrocolloids, 2006, 20(8):1105-1113
[58]DENMAT M, ANTON M, GANDEMER G.Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment[J].Journal of Food Science, 1999, 64(2):194-197
[59] WOUTERS A G B, ROMBOUTS I, FIERENS E, et al.Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein[J]. Food Hydrocolloids, 2018, 77(/):176-186
[60] LI Xin, MURRAY B S, YANG Yanjun, et al.Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties[J].Food Hydrocolloids, 2020, 98(/):/-/
[61] LI Xin, LI Junhua, CHANG Cuihua, et al.Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions[J].Food Hydrocolloids, 2018, 90(/):118-125
[62]徐旭东, 吴文琪, 尹吉帆, 等.热处理和乳酸钙对蛋液起泡性的影响[J].食品研究与开发, 2019, 40(03):112-115
[63] 乔立文.机械剪切与热处理对于鸡蛋全蛋液功能性质的影响[D]. 无锡:江南大学, 2011:22.
[64]李欢欢, 陈伊凡, 张晋, 等.热处理对酶解蛋黄液功能特性和热稳定性的影响[J].中国食品学报, 2020, 20(10):105-114
[65]乔立文, 杨新宇, 杨严峻.热处理对于鸡蛋全蛋液功能性质的影响[J].食品工业科技, 2011, 32(11):134-137
[66] SHENG Long, WANG Yibo, CHEN Jiahui, et al.Influence of high-intensity ultrasound on foaming and structural properties of egg white[J]. Food Research International, 2018, 108(/):604-610
[67] 刘杰, 徐明生, 刘建涛, 等.水相酶法提取蛋黄油工艺的响应面分析法研究[J].江西农业大学学报, 2007, 29(05):821-826
[68] FU Xing, HUANG Xi, JIN Yongguo, et al.Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties[J].Food Hydrocolloids, 2020, 105(/):/-/
[69]BAO Zhijie, ZHAO Ying, WANG Xiaoying, et al.Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase[J].Food Science and Technology, 2017, 54(3):669-678
[70] TANG Shitao, ZHOU Xin, GOUDA M, et al.Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties[J].Food Science and Technolog, 2019, 110(/):214-222
[71] LI Qiqi, ZHANG Xinyue, TANG Shitao, et al.Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics[J]. Food Chemistry, 2022, 382(/):/-/
[72]STRIXNER T, WüRTH R, KULOZIK U.Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma[J].Drying Technology, 2013, 31(13-14):1485-1496
[73]LI Xin, WANG YueMeng, SUN ChengFeng, et al.Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates[J].Foods, 2021, 10(9):2238-/
[74] 李鑫.基于界面特性解析蛋清蛋白体系泡沫性质及其调控机理研究[D]. 无锡:江南大学, 2020:54-56.
[75]JIN Yongguo, HUANG Dan, DING Tian, et al.EFFECT OF PHOSPHOLIPASE A1 ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN’S EGG YOLK,PLASMA AND GRANULES[J].Food Biochemistry, 2013, 37(1):70-79
[76] LI Qin, TANG Shitao, MOURAD F K, et al.Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis[J]. Food Hydrocolloids, 2020, 101(/):105521-/
[77] GAO Yang, LI Junhua, CHANG Cuihua, et al.Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk[J].Food Hydrocolloids, 2019, 97(/):105224-/
[78] 高扬.酶解蛋黄乳化性质及壳聚糖对其稳定性的影响[D]. 无锡:江南大学, 2019:24.
[79]黄丹, 马美湖, 蔡朝霞, 等.磷脂酶_改性制备高乳化性蛋黄粉的工艺条件优化[J].食品科学, 2010, 31(06):20-25
[80] 唐世涛.超声联合蛋白酶酶解对蛋黄粉溶解性及乳化稳定性的影响[D]. 武汉:华中农业大学, 2019:91.
[81] GMACH O, GOLDA J, KULOZIK U.Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions[J]. Food Hydrocolloids, 2022, 123(/):107109-/
[82]LAMSAL B P, JUNG S, JOHNSON L A.Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis[J].Food Science and Technology, 2007, 40(7):1215-1223
[83]GERITS L R, PAREYT B, DECAMPS K, et al.Lipases and Their Functionality in the Production of Wheat‐Based Food Systems[J].Food Science and Food Safety, 2014, 13(5):978-989