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.
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.