Article
Agronomy
Karina Ilona Hidas, Ildiko Csilla Nyulas-Zeke, Anna Visy, Laszlo Baranyai, Lien Phuong Le Nguyen, Adrienn Toth, Laszlo Friedrich, Attila Nagy, Csaba Nemeth
Summary: This study investigated the effect of salt and pH on preventing the gelation of frozen-thawed egg yolk. The results showed that the combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. Emulsifying properties also obtained better results for treated yolk.
Article
Agriculture, Dairy & Animal Science
Ruiqi Zhang, Fusheng Yao, Zhonghua Ning
Summary: There are differences between different varieties of egg yolks. Boiled eggs are nutrient rich but may cause discomfort due to water absorption. This study analyzed the moisture content and protein properties of 4 varieties of thermogelled egg yolks, finding that the Green Shelled variety had the highest protein content.
Article
Chemistry, Multidisciplinary
Agathe Fanost, Laurence de Viguerie, Guylaine Ducouret, Guillaume Meriguet, Philippe Walter, Helen Glanville, Anne-Laure Rollet, Maguy Jaber
Summary: This study combines NMR relaxometry and rheology to investigate the structure and behavior of egg-tempera painting, shedding new light on its physicochemical properties. By reproducing model formulations from the 15th century, it was found that there is a synergistic effect between green earth and egg yolk in the paint. The presence and structure of a network formed by the yolk and the pigment were emphasized by H-1 NMR relaxometry.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2022)
Article
Food Science & Technology
Ni He, Zhiqin Pan, Lin Li, Xia Zhang, Yi Yuan, Yipeng Yang, Shuangyan Han, Bing Li
Summary: In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that LAC + FA treatment enhanced the viscoelastic behavior and structural stability of frozen unfermented dough, while inhibiting conformational changes in frozen gluten.
Article
Food Science & Technology
Zhe Li, Yi Sun, Haobo Jin, Qi Wang, Yongguo Jin, Xi Huang, Long Sheng
Summary: The study found that moderate ozone treatment can significantly improve the emulsifying properties of liquid egg yolk by exposing more interior hydrophobic groups of egg yolk proteins and increasing protein flexibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tao Fei, Francisco M. A. Leyva-Gutierrez, Zifan Wan, Tong Wang
Summary: The study found that salt, sugar, and hydrolyzed egg yolk protein had different effects on the rheological properties, thermal behavior, and microstructure of egg yolk, resulting in different mechanisms of gelation inhibition. Salt had the most significant impact on the denaturation temperature and water content, while sugar and HEY interacted with proteins to form stable clusters. Additionally, freezing time also affected the properties of egg yolk in the presence of additives, with prolonged freezing time increasing the tendency for gelation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yi Sun, Qi Wang, Haobo Jin, Zhe Li, Long Sheng
Summary: This research investigated the impact of ozone-induced oxidation on the gel properties of egg yolk for the first time, showing significant improvements in texture, water-holding capacity, hardness, and color of the chicken egg yolk gel. Ozone treatment led to changes in chemical properties and microstructure of the yolk, with enhanced conversion of water and a more regular network structure observed under scanning electron microscopy.
Article
Food Science & Technology
Sanjun Jin, Min Wang, Hao Yang, Anshan Shan, Xingjun Feng
Summary: Resveratrol supplementation was found to inhibit protein oxidation and improve the protein structure of duck breast muscle stored under specific conditions, with the dietary inclusion of 300-400 mg/kg being more effective.
Article
Chemistry, Applied
Wenfei Zhao, Yujie Chi, Yuan Chi
Summary: Liquid egg yolk (LEY) is a thermally sensitive food ingredient that undergoes denaturation, viscosity increase, and emulsification instability during heat treatment. This study explores the use of saccharides to improve the heat stability of LEY. The results show that saccharides can alleviate aggregation behavior and property loss caused by heat treatment, leading to enhanced thermal denaturation temperature and weaker aggregation behavior.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Liangjie Tian, Shuting Hu, Jie Jia, Wen Tan, Lu Yang, Qinjun Zhang, Xuebo Liu, Xiang Duan
Summary: Lactic acid bacteria fermentation significantly affects the free sulfhydryl group content and hydrophobicity of egg yolk proteins, leading to enhanced emulsifying activity. The apparent viscosity of treated egg yolks decreases, while the emulsifying stability increases.
Article
Chemistry, Applied
Xiaojuan Xin, Guowen Zhang, Hui Xue, Wei Qiu, Hui Hu, Yonggang Tu, Yan Zhao
Summary: The aim of this study was to investigate the effect of ethanol treatment on the properties of egg yolk gels (EYG). Ethanol treatment increased the hardness of EYG and facilitated the formation of disulfide bonds. It also promoted the aggregation of proteins and the conversion of immobile water or lipids to free forms. Additionally, ethanol treatment altered the surface properties and secondary structure of native egg yolk proteins. Overall, ethanol treatment induced structural changes and improved the stability of the gel structures, with increasing impact at higher concentrations.
Article
Food Science & Technology
Mijoo Choi, Jae-Hoon Lee, Yun-Jung Lee, Hyun-Dong Paik, Eunju Park
Summary: This study investigated the immunomodulatory effects of egg yolk protein-water extract (EYW) on mice. The results showed that EYW supplementation increased B cell proliferation, regulated cytokine secretion, decreased abnormal immunoglobulin production, and improved NK cell cytotoxic activity.
Article
Chemistry, Applied
Qiqi Li, Xinyue Zhang, Shitao Tang, Sijie Mi, Lizhi Lu, Qi Zeng, Minquan Xia, Zhaoxia Cai
Summary: Utilizing ultrasound-assisted enzymolysis in the preparation of egg yolk powder can significantly increase enzymatic hydrolysis rate, improve solubility and stability, enhance protein interactions, and pave the way for its extensive use in the food industry.
Article
Chemistry, Applied
Hong Zhang, Afeng Wei, Sijie Zhou, Huajiang Zhang, Ning Xia, Jing Wang, Yanqiu Ma, Min Fan
Summary: In this study, a double cross-linked egg yolk granules/sodium alginate emulsion gel was constructed and used as a substitute for butter. The results showed that the gel's network structure became more complete when the concentration of sodium alginate reached 1%. The gel exhibited enhanced water binding capacity and showed improved water retention capacity in dough.
Article
Food Science & Technology
Jiarong Wang, Yangyue Ding, Mingyang Wang, Tianqi Cui, Zeyu Peng, Jianjun Cheng
Summary: The study found that NaCl and kansui have different effects on the quality of frozen cooked noodles (FCNs), with NaCl promoting tensile properties and kansui increasing hardness and chewiness. Additionally, increasing levels of kansui can lead to a significant increase in water absorption and cooking loss of recooked FCNs.
Article
Chemistry, Applied
Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang, Yujie Chi, Ning Xia, Longwei Jiang, Qian Cui
Summary: This study prepared heat-induced ovalbumin-pectin electrostatic complex particles and used them as stabilizers to form high internal phase Pickering emulsions. The results showed that the heating sequence and biopolymer ratio had significant effects on the particle structure and emulsion stability.
Article
Chemistry, Applied
Mingmin Qing, Jingnan Zang, Yanqiu Ma, Yujie Chi, Yuan Chi
Summary: This study investigated the effects of vinegar treatment on whole egg proteins, and found that vinegar treatment increased the hydrolysis and antioxidant activity of egg proteins, promoted gastrointestinal digestion, and altered protein structures.
Article
Engineering, Chemical
Jingnan Zang, Mingmin Qing, Yanqiu Ma, Yujie Chi, Yuan Chi
Summary: This study investigated the quality changes of whole egg powders during accelerated storage and evaluated them using various indicators. The shelf-life of the product was estimated using the general stability index and multivariate accelerated shelf-life test models, with the latter being more comprehensive and stringent.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Wenfei Zhao, Jingnan Zang, Mingmin Qing, Huiyong Wang, Yujie Chi, Yuan Chi
Summary: The thermal behaviors of egg yolks were investigated by studying their rheological properties, aggregation, and structural characteristics. The viscosity of the yolks increased with temperature, as confirmed by changes in consistency index (K) and flow index (n). The aggregation behavior was characterized by monitoring changes in particle size, turbidity, protein denaturation, and group molecules. Structural characteristics were analyzed using electrophoresis, Raman spectroscopy, low-field nuclear magnetic resonance, and confocal laser scanning microscopy. Proteins in the yolks exhibited different structural expansion and aggregation pathways at different temperatures. An increase in K above 70 degrees C was attributed to increased aggregation rate, unstable lipoproteins, and migrated lipids. K was strongly positively correlated with the volume average diameter. Lipoprotein thermal destabilization led to lipid migration and subsequent lipid and protein remodeling, resulting in a substantial increase in K. This study provided insights into the mechanism and key factors influencing the rheological properties of heat-treated egg yolks and established a theoretical basis for controlling their rheological properties.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Ruihan Yu, Lifeng Wang, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yujie Chi, Yuan Chi
Summary: The study investigated the differences in protein content and properties of different varieties of egg white after adding sucrose or NaCl and heating. The results showed that the protein composition, foaming and gel properties, and protein structure were affected by the concentration of sucrose or NaCl. Additionally, the protein content and properties varied among different varieties of egg white. The findings highlight the importance of considering these factors in the processing and utilization of egg white.
Article
Food Science & Technology
Huiyong Wang, Yanqiu Ma, Yujie Chi
Summary: The aim of this study was to investigate the effects of heating treatments on the properties of liquid whole egg (LWE) products. The results showed that the emulsification of LWE remained stable at 55-64 degrees C heating treatment, while it decreased significantly at 67 degrees C. The foaming activity of LWE increased from 55 to 64 degrees C, but decreased with higher temperatures, while improving foam stability. The heating treatment also affected the molecular weight distribution, hydrophobicity, and rheological properties of LWE. In conclusion, the heating treatment at 61 degrees C for 6 minutes had the best effect on the functional properties of LWE.
Article
Chemistry, Applied
Wenfei Zhao, Yujie Chi, Yuan Chi
Summary: Liquid egg yolk (LEY) is a thermally sensitive food ingredient that undergoes denaturation, viscosity increase, and emulsification instability during heat treatment. This study explores the use of saccharides to improve the heat stability of LEY. The results show that saccharides can alleviate aggregation behavior and property loss caused by heat treatment, leading to enhanced thermal denaturation temperature and weaker aggregation behavior.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yaotong Liu, Xiaoxue Yang, Yujie Chi, Yuan Chi
Summary: Bivalent or trivalent metal salts, such as CaCl2, can enhance the oil output and sandiness of salted eggs. It was found that adding CaCl2 to the salting solution promotes the precipitation of egg yolk water, increases viscosity, induces protein aggregation, and increases the denaturation temperature of the protein. Microscopy analysis revealed clearer inner boundaries and larger lipoprotein aggregates in egg yolk salted with CaCl2. Fourier transform infrared spectroscopy showed that CaCl2 caused changes in the secondary-level protein structure. 3D fluorescence and UV absorption spectra indicated an impact on the microenvironment of amino acid residues. Overall, adding CaCl2 accelerates water loss and alters lipoprotein structure, thereby improving the sandiness and oil yield of salted separated egg yolk.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yaotong Liu, Yujie Chi, Yuan Chi
Summary: Adding CaCl2 to the salting solution can improve the quality of salted separated egg yolk by affecting the composition and structure of HDL and LDL. CaCl2 improves the orderliness of HDL structure, loosens the LDL structure, weakens the aggregation behavior of HDL, and prevents HDL and LDL from participating in the formation of a three-dimensional gel structure.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Yanqiu Ma, Anshan Shan, Yujie Chi
Summary: The study investigated the rheological and gel properties of dry heated egg white proteins (DEWP) and found that moderate dry heating improved gel performance and desired sensorial attributes. DEWP underwent linear aggregation and decreased denaturation temperature and enthalpy of denaturation. Cross-linking reactions on the protein surface resulted in a nonpolar microenvironment of hydrophobic groups, which enhanced gel properties. Specific outcomes included increased G'max, Gmax, k'/k values in DEWP dispersions, gel hardness and gumminess of DEWP gels, and decreased gelation temperature of DEWP dispersions. Notably, DEWP gels also had better digestibility. These results provide a theoretical basis for quality control and sensory evaluation of DEWP in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Qian Yu, Yujie Chi, Yuan Chi
Summary: This study found that adding compound sugar or compound sugar and salt to heat-treated liquid egg yolk can significantly enhance its thermal stability and improve its functional properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Zihong Ma, Yujie Chi, Yuan Chi
Summary: Freeze-induced instability of food products causes significant losses to food manufacturers, and inhibiting freeze damage is important for the development of frozen food industries. This study investigated the cryoprotective effects of saccharides on frozen egg yolks, focusing on their water/ice tailoring effect and freeze-thaw stability. The results showed that saccharides were able to mitigate texture hardening, whitening, disorder in crystallinity, aggregation, and damage to protein integrity of frozen-thawed egg yolks. L-arabinose was found to be the most effective cryoprotectant, followed by xylitol.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lan Liu, Jiahui Bi, Yujie Chi, Yuan Chi
Summary: This study investigates the mechanism of two common amino acid osmolytes in delaying thermal aggregation of liquid egg yolk (LEY). The results show that the addition of betaine or proline can improve the thermal denaturation temperature of LEY and reduce its viscoelasticity. The addition of amino acids also reduces the particle size distribution of LEY. Scanning electron microscopy reveals that the structure of betaine and proline LEY is more porous and loose compared to LEY. Fourier transform infrared spectroscopy demonstrates that the addition of betaine and proline leads to a more ordered structure, delaying the thermal aggregation process.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Wenfei Zhao, Yujie Chi, Yuan Chi
Summary: The heat sensitivity of egg yolk can be improved by using xylitol. This study investigated the behavior and properties of soluble and insoluble components in egg yolk treated with xylitol at different temperatures. The results showed that increased temperature induced hydrogen proton liberation and transfer, changes in viscosity, microstructure, and protein transformation. Xylitol was found to stabilize protein structure and alleviate the damage caused by heat treatment.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Chemistry, Applied
Jingnan Zang, Mingmin Qing, Yujie Chi, Yuan Chi
Summary: This study investigated the changes in lipid oxidation, protein oxidation, and functional characteristics of whole egg powder (WEP) during accelerated storage, and established an Arrhenius model and radial basis function neural network (RBFNN) model to predict and assess its oxidative changes. The results showed that lipid oxidation increased significantly during storage, protein oxidation decreased, and the functional characteristics exhibited a decreasing trend. The RBFNN model was found to be more accurate in predicting and assessing the quality of WEP compared to the Arrhenius model.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
