Hard yolk characteristics and mechanism of salted duck eggs

文献类型： 外文期刊

第一作者： Ding, Yongwang

作者： Ding, Yongwang;Zhang, Chang;Jin, Chenglong;Wang, Shuang;Zhang, Yanan;Xia, Weiguang;Wang, Shenglin;Qiu, Zechao;Huang, Xuebing;Li, Kaichao;Zheng, Chuntian;Chen, Wei;Ding, Yongwang;Jin, Erhui;Lv, Yantao

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关键词： Protein aggregation; Disulfide bond; Reducing agent

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 212 卷

页码：

收录情况： SCI

摘要： Hard yolk (HY), commonly found in cooked, salted eggs, has recently become a great concern in the commercial production of salted eggs because of its negative impact on the taste of yolk. Herein, the chemical and structural characteristics of HY and the underlying mechanism of HY were investigated. Although there were similar nutritional compositions between HY and non-hard yolk (NHY), HY exhibited higher hardness, springiness, gumminess and chewiness than NHY, suggesting the lower acceptability of HY. In HY, a large amount of fibrillike substance was wrapped around the surface of yolk particles, whereas this was not observed in NHY. HY demonstrated higher beta-sheet content and surface hydrophobicity but lower alpha-helices than NHY, indicating that alpha-helices of yolk protein change into beta-sheet. In addition, HY exhibited higher disulphide bonds than NHY (13.5% vs. 11%). A higher level of protein aggregates was observed in HY compared with that in NHY, whereas a reducing agent, dithiothreitol (DTT), decreased the level. Similarly, the addition of tea polyphenols as a reducing agent in the pickling solution reduced HY formation and improved the taste texture of salted eggs. The results of this study show that the occurrence of HY compromised the taste acceptability of salted egg. Disulphide bond-mediated protein aggregation plays an important role in mediating HY formation through which the reducing agent suppresses HY formation.

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