Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

文献类型： 外文期刊

第一作者： Xu, Xiaoli

作者： Xu, Xiaoli;Li, Zhe;Tang, Qinyue;Chen, Bao;Jin, Haobo;Yang, Yaqin;Cai, Zhaoxia;Sheng, Long;Xu, Xiaoli;Cai, Zhaoxia;Sheng, Long;Xu, Xiaoli;Cai, Zhaoxia;Sheng, Long;Shu, Dewei

作者机构：

关键词： Egg yolk; Freezing; Gelation; Gelation inhibition; Xylitol

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 436 卷

页码：

收录情况： SCI

摘要： Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, lambda max, and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity. The addition of xylitol and NaCl effectively prevented ice crystal growth, minimized protein denaturation caused by water loss, and formed complexes with proteins and water lost during freezing, thereby inhibiting the aggregation of protein molecules and the formation of gels. This study presents a novel and healthier strategy for inhibiting gelation of frozen egg yolk using xylitol and NaCl.

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