酶处理对蛋黄、血浆和颗粒结构特性的影响及其与风味成分的相关性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111432

Tingting Tang, Wen Yu, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang

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引用次数: 0

摘要

研究了蛋黄颗粒和血浆对全蛋黄风味和功能特性的影响。酶解降低了热处理蛋黄的异味（1-辛烯-3-醇和苯甲醛），但不破坏其功能特性。这种改善是由于蛋黄成分中的二级结构（β-片、随机线圈、α-螺旋、β-旋）减少，从而增加了蛋白质的柔韧性和更好的乳化活性。二级结构的改变还增加了疏水和静电相互作用，改变了zeta电位，增强了与风味成分的结合亲和力，从而改善了风味特征。氨基酸分析表明，不同的酶产生不同的游离氨基酸，这些游离氨基酸是风味成分的前体，进一步增强了酶解过程中的风味。全蛋黄、卵黄血浆和卵黄颗粒的风味和功能特性在酶解过程中表现出显著的差异。这种差异可以归因于这三个组成部分不同的次级结构和空间安排。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components

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Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components

The effects of egg yolk granule and plasma on the flavor and functional properties of whole egg yolk were studied. Enzymatic hydrolysis decreased the off-flavor (1-octen-3-ol and benzaldehyde) of heat-treated egg yolk without damaging its functional properties. This improvement was due to the reduced secondary structures (β-sheets, random coils, α-helices, β-turns) in the egg yolk components, leading to increased protein flexibility and better emulsification activity. The altered secondary structure also increased hydrophobic and electrostatic interactions, shifting zeta potential and enhancing binding affinity with flavor components, thus improving flavor profiles. Amino acid analysis showed that different enzymes produced varied free amino acids, which served as precursors for flavor components, further enhancing flavor during enzymatic hydrolysis. The flavor and functional properties of whole egg yolk, yolk plasma, and yolk granule exhibited significant variations based on enzymolysis. This variation could be attributed to the distinct secondary structures and spatial arrangements of these three components.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.