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Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound.
Ultrasonics Sonochemistry ( IF 8.7 ) Pub Date : 2019-12-17 , DOI: 10.1016/j.ultsonch.2019.104933 Yunxiao Xie 1 , Jinqiu Wang 1 , Yaning Shi 2 , Yi Wang 1 , Lei Cheng 3 , Lili Liu 4 , Ning Wang 5 , Hanmei Li 1 , Di Wu 1 , Fang Geng 1
Ultrasonics Sonochemistry ( IF 8.7 ) Pub Date : 2019-12-17 , DOI: 10.1016/j.ultsonch.2019.104933 Yunxiao Xie 1 , Jinqiu Wang 1 , Yaning Shi 2 , Yi Wang 1 , Lei Cheng 3 , Lili Liu 4 , Ning Wang 5 , Hanmei Li 1 , Di Wu 1 , Fang Geng 1
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Solvent and physical treatment are widely used in egg yolk processing, but the detailed changes in the molecular structure of egg yolk proteins during processing are unclear. The aim of this study was to investigate the effects of ethanol and ultrasonic treatments on chicken egg yolk low-density lipoprotein (LDL). The solubility, emulsifying activity and emulsifying stability decreased by 74.75%, 46.91%, and 81.58% after ethanol treatment, respectively. The average particle size of ethanol-treated LDL increased 13.3-fold to 937.85 nm. These results suggested that ethanol treatment induced wide-ranging aggregation of LDL. In contrast to ethanol treatment, ultrasonic treatment promoted the solubility and emulsifying stability of LDL and enhanced its zeta-potential (119.56%) and surface hydrophobicity (10.81%). Based on particle size analysis and transmission electron microscopy, approximately 34.65% of LDL had undergone aggregation and the molecular interface became more flexible after ultrasonic treatment. These results revealed the detailed changes in egg yolk LDL structure and properties during solvent (ethanol) and physical (ultrasound) processing.
中文翻译：
乙醇和高密度超声诱导蛋黄低密度脂蛋白的分子聚集和性质变化。
蛋黄加工中广泛使用溶剂和物理处理，但是蛋黄蛋白在加工过程中分子结构的详细变化尚不清楚。这项研究的目的是研究乙醇和超声波处理对鸡蛋蛋黄低密度脂蛋白（LDL）的影响。乙醇处理后的溶解度，乳化活性和乳化稳定性分别降低了74.75％，46.91％和81.58％。乙醇处理的LDL的平均粒径增加了13.3倍，达到937.85 nm。这些结果表明乙醇处理诱导了LDL的广泛聚集。与乙醇处理相反，超声处理可提高LDL的溶解度和乳化稳定性，并提高其Zeta电位（119.56％）和表面疏水性（10.81％）。基于粒度分析和透射电子显微镜，经过超声处理后，大约34.65％的LDL发生了聚集，分子界面变得更加灵活。这些结果揭示了在溶剂（乙醇）和物理（超声波）加工过程中蛋黄LDL结构和性质的详细变化。
更新日期：2019-12-18
中文翻译：
乙醇和高密度超声诱导蛋黄低密度脂蛋白的分子聚集和性质变化。
蛋黄加工中广泛使用溶剂和物理处理，但是蛋黄蛋白在加工过程中分子结构的详细变化尚不清楚。这项研究的目的是研究乙醇和超声波处理对鸡蛋蛋黄低密度脂蛋白（LDL）的影响。乙醇处理后的溶解度，乳化活性和乳化稳定性分别降低了74.75％，46.91％和81.58％。乙醇处理的LDL的平均粒径增加了13.3倍，达到937.85 nm。这些结果表明乙醇处理诱导了LDL的广泛聚集。与乙醇处理相反，超声处理可提高LDL的溶解度和乳化稳定性，并提高其Zeta电位（119.56％）和表面疏水性（10.81％）。基于粒度分析和透射电子显微镜，经过超声处理后，大约34.65％的LDL发生了聚集，分子界面变得更加灵活。这些结果揭示了在溶剂（乙醇）和物理（超声波）加工过程中蛋黄LDL结构和性质的详细变化。
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