Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2024-10-13 DOI:10.1016/j.ultsonch.2024.107101

{"title":"Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis","authors":"","doi":"10.1016/j.ultsonch.2024.107101","DOIUrl":null,"url":null,"abstract":"<div><div>Salted duck eggs are a popular food product, but their high salt content and uneven salt distribution can reduce acceptability. This study investigated the effects of pH-high-intensity ultrasound combined treatment on the salt-induced gelation properties of egg yolk granules. The results showed that the pH5 + 150 W treatment group exhibited the best physical and gelation properties, with the smallest particle size (1597.33 nm), optimal dispersibility (PDI 0.29), and good stability. The gelation properties of this group also demonstrated excellent springiness (0.30 mm), cohesiveness (0.56), and gumminess (0.05 N). Furthermore, the pH5 + 150 W group had the highest water holding capacity of 97.42 % and relatively high hydrophobicity (173.39 μg). Notably, it also showed high oil exudation (2.83 %) and good sandiness (62.07 %). The pH5 + 150 W led to a significant redshift of the fluorescence peak at 335 nm and an enhancement of the peak intensity at 562 nm compared to the control group. Structural characterization revealed a more ordered protein structure and a uniform gel structure with enhanced electrostatic repulsion between oil droplets. Secondary structure analysis of the proteins showed a significant reduction in α-helix and β-sheet, while β-turn and random coil increased. In summary, the pH5 + 150 W treatment displayed the best gelation properties, providing theoretical guidance for enhancing the processing performance of yolk and expanding their application in the food industry.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7000,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1350417724003493","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}

引用次数: 0

Abstract

Salted duck eggs are a popular food product, but their high salt content and uneven salt distribution can reduce acceptability. This study investigated the effects of pH-high-intensity ultrasound combined treatment on the salt-induced gelation properties of egg yolk granules. The results showed that the pH5 + 150 W treatment group exhibited the best physical and gelation properties, with the smallest particle size (1597.33 nm), optimal dispersibility (PDI 0.29), and good stability. The gelation properties of this group also demonstrated excellent springiness (0.30 mm), cohesiveness (0.56), and gumminess (0.05 N). Furthermore, the pH5 + 150 W group had the highest water holding capacity of 97.42 % and relatively high hydrophobicity (173.39 μg). Notably, it also showed high oil exudation (2.83 %) and good sandiness (62.07 %). The pH5 + 150 W led to a significant redshift of the fluorescence peak at 335 nm and an enhancement of the peak intensity at 562 nm compared to the control group. Structural characterization revealed a more ordered protein structure and a uniform gel structure with enhanced electrostatic repulsion between oil droplets. Secondary structure analysis of the proteins showed a significant reduction in α-helix and β-sheet, while β-turn and random coil increased. In summary, the pH5 + 150 W treatment displayed the best gelation properties, providing theoretical guidance for enhancing the processing performance of yolk and expanding their application in the food industry.

查看原文本刊更多论文

通过pH值-超声波联合处理提高盐诱导的蛋黄颗粒凝胶化：物理化学和微观结构分析

咸鸭蛋是一种广受欢迎的食品，但其高盐分和不均匀的盐分分布会降低人们的接受度。本研究探讨了 pH 值-高强度超声波联合处理对蛋黄颗粒盐诱凝胶特性的影响。结果表明，pH5 + 150 W 处理组的物理和凝胶特性最好，粒径最小（1597.33 nm），分散性最佳（PDI 0.29），稳定性好。该组的凝胶特性还表现出极佳的弹性（0.30 毫米）、凝聚性（0.56）和胶粘性（0.05 N）。此外，pH5 + 150 W 组的持水量最高（97.42%），疏水性相对较高（173.39 μg）。值得注意的是，它还表现出较高的渗油率（2.83 %）和良好的砂度（62.07 %）。与对照组相比，pH5 + 150 W 可使 335 纳米波长处的荧光峰值显著后移，并增强 562 纳米波长处的峰值强度。结构表征显示，蛋白质结构更有序，凝胶结构更均匀，油滴之间的静电排斥力增强。蛋白质的二级结构分析表明，α-螺旋和β-片显著减少，而β-匝和无规线圈增加。总之，pH5 + 150 W 处理显示了最佳的凝胶特性，为提高蛋黄的加工性能和扩大其在食品工业中的应用提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.