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
作者： Wang, Xueying 1 ; Meng, Dekun 1 ; Wang, Jiaqi 1 ; Zhang, Huajiang 1 ; Li, Hanyu 1 ; Xu, Lina 1 ; Xiao, Chaogeng 2 ; Xia, Ning 1 ; Zhang, Nan 1 ; Rayan, Ahmed M. 3 ; Ghamry, Mohamed 4 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
3.Suez Canal Univ, Fac Agr, Food Technol Dept, Ismailia 41522, Egypt
4.Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt
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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