Ultrasonic treatment improves the heat aggregation behavior of degreased egg yolk powder: Functional and structural effects

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-19 DOI:10.1016/j.lwt.2025.117566

Jingxuan Zhang , Song Gao , Bo Li

{"title":"Ultrasonic treatment improves the heat aggregation behavior of degreased egg yolk powder: Functional and structural effects","authors":"Jingxuan Zhang , Song Gao , Bo Li","doi":"10.1016/j.lwt.2025.117566","DOIUrl":null,"url":null,"abstract":"<div><div>The poor solubility of degreased egg yolk powder (DEYP) significantly limits its industrial applications. While ultrasonic combined enzymatic (UE) modification effectively enhances DEYP's functional properties, the essential heat treatment required for sterilization and enzyme inactivation induces protein aggregation, leading to a drastic solubility reduction (from 90.54 g/100 g–63.48 g/100 g). The current study investigated the effect of ultrasonic treatment on the functional properties of ethanol-degreased yolk powder (ET-DEYP) and supercritical fluid CO<sub>2</sub>-degreased yolk powder (SF-DEYP) after heat sterilization. The results showed that ultrasonic treatment (300 W, 10 min) significantly improved the solubility of modified ET-DEYP (95.22 g/100 g) and enhanced emulsifying and foaming properties. Particle size distribution, SEM, and SDS-PAGE analyses confirmed that ultrasonic treatment broke up the heat-induced aggregates. Further analysis revealed that ultrasonic treatment increased the solubility of modified DEYPs by reducing the size of the particles, increasing surface negative charge and hydrogen bonding, and reducing surface hydrophobicity. This study demonstrates that ultrasonic treatment effectively restores the functional properties of modified DEYPs post-heat sterilization. It highlights ultrasonic treatment as a technology for depolymerizing heat aggregates, offering an effective method for producing modified DEYPs with significant applicability in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117566"},"PeriodicalIF":6.0000,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825002506","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The poor solubility of degreased egg yolk powder (DEYP) significantly limits its industrial applications. While ultrasonic combined enzymatic (UE) modification effectively enhances DEYP's functional properties, the essential heat treatment required for sterilization and enzyme inactivation induces protein aggregation, leading to a drastic solubility reduction (from 90.54 g/100 g–63.48 g/100 g). The current study investigated the effect of ultrasonic treatment on the functional properties of ethanol-degreased yolk powder (ET-DEYP) and supercritical fluid CO₂-degreased yolk powder (SF-DEYP) after heat sterilization. The results showed that ultrasonic treatment (300 W, 10 min) significantly improved the solubility of modified ET-DEYP (95.22 g/100 g) and enhanced emulsifying and foaming properties. Particle size distribution, SEM, and SDS-PAGE analyses confirmed that ultrasonic treatment broke up the heat-induced aggregates. Further analysis revealed that ultrasonic treatment increased the solubility of modified DEYPs by reducing the size of the particles, increasing surface negative charge and hydrogen bonding, and reducing surface hydrophobicity. This study demonstrates that ultrasonic treatment effectively restores the functional properties of modified DEYPs post-heat sterilization. It highlights ultrasonic treatment as a technology for depolymerizing heat aggregates, offering an effective method for producing modified DEYPs with significant applicability in the food industry.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.