Zhe Li , Yanbin Song , Qinyue Tang , Xiang Duan , Long Sheng
{"title":"乳酸菌发酵对喷雾干燥蛋黄粉的影响：粉末特征、结构特性和胃肠道消化率","authors":"Zhe Li , Yanbin Song , Qinyue Tang , Xiang Duan , Long Sheng","doi":"10.1016/j.ifset.2024.103797","DOIUrl":null,"url":null,"abstract":"<div><p>Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103797"},"PeriodicalIF":6.3000,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility\",\"authors\":\"Zhe Li , Yanbin Song , Qinyue Tang , Xiang Duan , Long Sheng\",\"doi\":\"10.1016/j.ifset.2024.103797\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"97 \",\"pages\":\"Article 103797\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-08-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424002364\",\"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":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424002364","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}
Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility
Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.
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Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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