利用多模态超声技术提高全蛋蛋白粘度和通透性的方法。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI:10.1002/jsfa.14387

Xuhua Yang, Ruipeng Ma, Baochang Li, Sijia Cui, Feng Zhang, Bin Xu, Jun Sun

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引用次数: 0

摘要

背景：提高蛋壳（ES）和蛋壳膜（ESM）的渗透性，同时降低蛋白粘度，有利于加快咸鸭蛋加工过程中氯化钠（NaCl）的渗透速度。本研究系统评价了单频和多频超声（US）对水相和盐相全蛋ES/ESM渗透性和内部质量的影响。结果：关键研究结果表明，40 kHz和20/40/60 kHz US的组合显著降低了盐相体系中蛋白的粘度，增大了ES和ESM的孔径(P)。结论：US在保证全蛋完整性的同时，可以起到扩大孔隙和降低粘度的作用。本研究为咸鸭蛋的快速腌制提供了理论依据。©2025化学工业协会。

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Enhancing the albumen viscosity and permeability of whole egg: an approach utilizing multimodal ultrasonic technology.

Background: Improving the permeability of eggshell (ES) and eggshell membrane (ESM), while decreasing the albumen viscosity are conducive to accelerate the penetration rates of sodium chloride (NaCl) during the processing of salted duck eggs. This study systematically evaluated the effect of mono- and multi-frequency ultrasound (US) on ES/ESM permeability and internal quality of whole egg in aqueous- and salt-phase systems.

Results: Key findings demonstrated that 40 kHz and a combination of 20/40/60 kHz US significantly reduced the albumen viscosity in salt-phase system and enlarged the pore size of ES and ESM (P < 0.05), without compromising ES strength, thickness, or yolk index. Conformation results showed that US treatment at 40 and 20/40/60 kHz in the salt-phase system only caused the unfolding of molecular structure of egg white protein (EWP), but had no significant effect on molecular weight of EWP.

Conclusion: US can play a role in enlarging pores and reducing viscosity while ensuring the integrity of whole eggs. This study provides a theoretical basis for the rapid curing of salted duck eggs. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.