期刊
FOOD CHEMISTRY
卷 311, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125998
关键词
Egg yolk; Plasma; Granules; Gelation; Alkali treatment
资金
- Program of the National Natural Science Foundation of China [31760467, 31760439, 31871832]
- Key Research and Development Project of Jiangxi Province [20171BBF60038]
- Young Scientist Training Objects Program of Jiangxi Province [20153BCB23028]
- Jiangxi Province Outstanding Youth Talent Funded Projects [20162BCB23031]
In this study we investigated the changes in the physicochemical properties, microstructure, protein structure, and intermolecular forces in egg yolk, plasma, and granule gels induced with a strong alkali. The results showed that egg yolks formed a three-dimensional gel, maintained by ionic and disulfide bonds from plasma and granules, respectively. According to spin-spin relaxation time, these gel systems fixed numerous water and lipid protons. Microstructure showed that egg yolks, plasma, and granules liberated their constituents on disruption, which randomly aggregated or bonded. Under a continuous strong alkali treatment, the second-derivative spectra of egg yolks and plasma appeared as an aggregation band, while the ordered structure of granules decreased. The results suggested that the aggregation of alkali-induced egg yolks formed mainly due to structural changes in plasma proteins. Granules contributed to the increased hardness and the bonding of egg yolk gels via disulfide bonds induced by alkali treatment.
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