{"title":"冷冻蛋黄凝胶化的形成机理和抑制方法:综述","authors":"Jiajia Zhang, Yanqiu Ma","doi":"10.1016/j.tifs.2024.104491","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Egg yolk is a nutrient-rich ingredient widely utilized in various food products including mayonnaise, salad dressings and cakes. Freezing could address the issue of microbial contamination and quality deterioration of liquid egg yolk during prolonged storage and transportation, which helps to preserve the nutrient content of the yolk and extend its shelf life. However, freezing could cause irreversible changes in the flowability and viscosity of egg yolk, resulting in a phenomenon known as gelation, making it difficult to mix egg yolk with other food ingredients and reducing its dispersibility and functionality.</p></div><div><h3>Scope and approach</h3><p>Based on the phenomenon of frozen egg yolk gelation, this paper focuses on the current research status regarding the gelation mechanism of each component in egg yolk, including the formation of ice crystals, protein denaturation and aggregation, and molecular interactions. Meanwhile, the principles underlying various methods used to inhibit gelation are discussed, encompassing physical, chemical, and enzymatic approaches.</p></div><div><h3>Key findings and conclusions</h3><p>These methods inhibit frozen egg yolk gelation by different mechanisms. Comprehending the research progress of gelation and its inhibition methods can offer valuable insights for future research and the application of frozen egg yolk in food production.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formation mechanism and inhibition methods of frozen egg yolk gelation: A review\",\"authors\":\"Jiajia Zhang, Yanqiu Ma\",\"doi\":\"10.1016/j.tifs.2024.104491\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Egg yolk is a nutrient-rich ingredient widely utilized in various food products including mayonnaise, salad dressings and cakes. Freezing could address the issue of microbial contamination and quality deterioration of liquid egg yolk during prolonged storage and transportation, which helps to preserve the nutrient content of the yolk and extend its shelf life. However, freezing could cause irreversible changes in the flowability and viscosity of egg yolk, resulting in a phenomenon known as gelation, making it difficult to mix egg yolk with other food ingredients and reducing its dispersibility and functionality.</p></div><div><h3>Scope and approach</h3><p>Based on the phenomenon of frozen egg yolk gelation, this paper focuses on the current research status regarding the gelation mechanism of each component in egg yolk, including the formation of ice crystals, protein denaturation and aggregation, and molecular interactions. Meanwhile, the principles underlying various methods used to inhibit gelation are discussed, encompassing physical, chemical, and enzymatic approaches.</p></div><div><h3>Key findings and conclusions</h3><p>These methods inhibit frozen egg yolk gelation by different mechanisms. Comprehending the research progress of gelation and its inhibition methods can offer valuable insights for future research and the application of frozen egg yolk in food production.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-04-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424001675\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424001675","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}
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
Background
Egg yolk is a nutrient-rich ingredient widely utilized in various food products including mayonnaise, salad dressings and cakes. Freezing could address the issue of microbial contamination and quality deterioration of liquid egg yolk during prolonged storage and transportation, which helps to preserve the nutrient content of the yolk and extend its shelf life. However, freezing could cause irreversible changes in the flowability and viscosity of egg yolk, resulting in a phenomenon known as gelation, making it difficult to mix egg yolk with other food ingredients and reducing its dispersibility and functionality.
Scope and approach
Based on the phenomenon of frozen egg yolk gelation, this paper focuses on the current research status regarding the gelation mechanism of each component in egg yolk, including the formation of ice crystals, protein denaturation and aggregation, and molecular interactions. Meanwhile, the principles underlying various methods used to inhibit gelation are discussed, encompassing physical, chemical, and enzymatic approaches.
Key findings and conclusions
These methods inhibit frozen egg yolk gelation by different mechanisms. Comprehending the research progress of gelation and its inhibition methods can offer valuable insights for future research and the application of frozen egg yolk in food production.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.