Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels,Food Chemistry

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Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels
Food Chemistry ( IF 8.5 ) Pub Date : 2022-11-23 , DOI: 10.1016/j.foodchem.2022.135041
Xiaojuan Xin ₁ , Guowen Zhang ₂ , Hui Xue ₁ , Wei Qiu ₁ , Hui Hu ₁ , Yonggang Tu ₃ , Yan Zhao ₃

Affiliation

The aim of this study was to investigate the effect of ethanol treatment on the properties of egg yolk gels (EYG). The hardness of EYG showed an increasing trend, and the changes in free sulfhydryl groups manifested that ethanol treatment facilitated the formation of disulfide bonds. Environment scanning electron microscopy revealed that the degree of protein aggregation increased. Low-field nuclear magnetic resonance results indicated that ethanol treatment promoted the conversion of immobile water or lipids to free water or lipids. Moreover, the increase in the absolute of zeta potential was accompanied by the decrease in surface hydrophobicity, and the secondary structure of native egg yolk (EY) proteins underwent changes with ethanol treatment. Overall, these results demonstrated that ethanol treatment induced the structural unfolding and aggregation of EY proteins, and facilitated the better stability of the gel structures. The impact of the ethanol on the EYG increased with the concentration.

中文翻译：

乙醇处理对蛋黄凝胶理化性质、微观结构和蛋白质结构的影响

本研究的目的是研究乙醇处理对蛋黄凝胶 (EYG) 特性的影响。 EYG的硬度呈增加趋势，游离巯基的变化表明乙醇处理有利于二硫键的形成。环境扫描电镜显示蛋白质聚集程度增加。低场核磁共振结果表明，乙醇处理促进了固定水或脂质向游离水或脂质的转化。此外，zeta电位绝对值的增加伴随着表面疏水性的降低，并且天然蛋黄（EY）蛋白的二级结构随着乙醇处理而发生变化。总的来说，这些结果表明乙醇处理诱导EY蛋白的结构展开和聚集，并促进凝胶结构更好的稳定性。乙醇对 EYG 的影响随着浓度的增加而增加。

更新日期：2022-11-23

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