The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-05 DOI:10.1111/1750-3841.70354

Zheng Yu, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu, Yanjun Yang

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引用次数: 0

Abstract

Egg yolk is a highly nutritious and multifunctional ingredient widely used in food industries. However, freezing-induced gelation poses a significant challenge in the storage and processing of frozen egg yolk, leading to irreversible textural changes and limited industrial applications. This study investigated the synergistic effects and underlying molecular mechanisms of heat-assisted thawing, as well as the addition of erythritol, on the rheological properties of egg yolk. The results indicated that the frozen egg yolk liquid thawed at 50°C exhibited the optimal fluidity, as demonstrated by a 133% increase in the flow index, when compared to that thawed at 25°C. The 50°C also thawed sample displayed smaller particle size and weaker intermolecular interactions, indicating that accelerated heating could effectively prevent the freezing gelation of egg yolk. The incorporation of erythritol could further suppress the freeze gelation of frozen egg yolk liquid, served to decrease the melting point of egg yolk (thereby further inhibiting recrystallization behavior) and weaken the hydrogen bond interactions among egg yolk protein molecules. The results were meaningful for providing guidance for the production of frozen egg yolk with good fluidity and functionality.

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热助解冻和赤藓糖醇对蛋黄流变特性的影响及其分子机理

蛋黄是一种高营养、多功能的食品原料，广泛应用于食品工业中。然而，冷冻诱导凝胶对冷冻蛋黄的储存和加工提出了重大挑战，导致不可逆的结构变化，限制了工业应用。本研究探讨了热辅助解冻和赤藓糖醇的添加对蛋黄流变特性的协同作用及其分子机制。结果表明，在50℃解冻的蛋黄液流动性最佳，流动指数比在25℃解冻的蛋黄液提高了133%。50℃解冻后的样品颗粒尺寸更小，分子间相互作用更弱，说明加速加热可以有效地防止蛋黄的冷冻凝胶。赤四糖醇的掺入可以进一步抑制冷冻蛋黄液的冷冻凝胶化，降低蛋黄的熔点（从而进一步抑制再结晶行为），减弱蛋黄蛋白分子间的氢键相互作用。研究结果对制备流动性和功能性较好的冷冻蛋黄具有指导意义。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.