Abstract The objective of this study was to evaluate the effects of the natural safety high antimicrobial compounds on egg yolk protein structure and function. Three different concentrations have been evaluated from: trans-cinnamaldehyde, thymol, menthol or vanillin on egg yolk by measuring the antimicrobial activity, Fourier transform infrared (FT-IR), secondary protein structure, surface hydrophobicity, zeta-potential, foaming and color properties. Results showed that by mixing yolk with 0.1% of thymol and trans-cinnamaldehyde, the antimicrobial activity increased significantly (P

中文翻译：

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生物活性萜烯对蛋黄特性及功能特性的影响

摘要 本研究的目的是评估天然安全性高抗菌化合物对蛋黄蛋白结构和功能的影响。通过测量抗微生物活性、傅里叶变换红外 (FT-IR)、二级蛋白质结构、表面疏水性、zeta 电位、发泡和颜色特性，评估了三种不同浓度：蛋黄上的反式肉桂醛、百里酚、薄荷醇或香草醛. 结果表明，蛋黄与0.1%百里酚和反式肉桂醛混合后，抗菌活性显着提高（P