pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates

文献类型： 外文期刊

第一作者： Wang, Xueying

作者： Wang, Xueying;Meng, Dekun;Wang, Jiaqi;Zhang, Huajiang;Li, Hanyu;Xu, Lina;Xia, Ning;Zhang, Nan;Xiao, Chaogeng;Rayan, Ahmed M.;Ghamry, Mohamed

作者机构：

关键词： Egg yolk granules; pH-shifting; Assembly; Protein unfolding; Protein gel

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 484 卷

页码：

收录情况： SCI

摘要： In this study, we propose three methods of acidic pH shifting of egg yolk granules (EYGs) to investigate effects of EYGs structure on properties of EYGs-salted ovalbumin (SO) gels. Different pH parameters affect protein unfolding behavior, as well as assembly of high-density lipoprotein (HDL) and phosvitin during acidification. The main mechanism was a change in the microenvironment of hydrophobic amino acid residues and new hydrogen bonds, which induced the reassembly. Besides, low-content EYGs increased the mixed gel network structure density, cohesiveness (0.12-0.14) and chewiness (29.46-49.11). While mixed gels with high content EYGs had higher hardness and recovery rate, and were more tightly bound to water molecules. EYGs-4-6 exhibited greater hydrogen bonding forces, which could lead to a more rigid network and greater potential for use as an active filler. Our study tracked the trajectory of pH-shifting preparations of reassembled EYGs while providing new insight into nutritional value of SO gel.

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