Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-08-21 DOI:10.1016/j.ifset.2024.103797

Zhe Li , Yanbin Song , Qinyue Tang , Xiang Duan , Long Sheng

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引用次数: 0

Abstract

Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.

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乳酸菌发酵对喷雾干燥蛋黄粉的影响：粉末特征、结构特性和胃肠道消化率

制备高溶解度和高胃肠道消化率的蛋黄粉对其在食品工业中的有效利用非常重要。这项研究发现，用乳酸菌（LAB）发酵蛋黄可使溶解度增加 54.3%，水分散性增加 110.6%，并提高了分散液的沉淀稳定性。发酵使平均粒径变小，蛋白质和脂肪的水解作用增强，蛋黄粉中的蛋白质结构更具膨胀性。激光共聚焦显微镜显示，在模拟消化过程中，发酵蛋黄粉中蛋白质和脂肪的水解作用增强，这表明 LAB 发酵增强了消化特性。这项研究验证了酵母菌发酵技术改造蛋黄粉的可行性，为其在食品工业中的加工和应用提供了宝贵的见解。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.

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