دورية أكاديمية
Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.
| العنوان: | Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes. |
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| المؤلفون: | Ma Z; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China., Qing M; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China., Zang J; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China., Xu Y; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China., Gao X; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China., Chi Y; College of Engineering, Northeast Agricultural University, Harbin 150030, P. R. China., Chi Y; College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China. Electronic address: yjchi323@126.com. |
| المصدر: | Poultry science [Poult Sci] 2024 Jun; Vol. 103 (6), pp. 103657. Date of Electronic Publication: 2024 Mar 16. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 0401150 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3171 (Electronic) Linking ISSN: 00325791 NLM ISO Abbreviation: Poult Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2020- : [Cambridge, UK] : Elsevier Original Publication: Champaign Il : Poultry Science Association |
| مواضيع طبية MeSH: | Egg Yolk*/chemistry , Rheology* , Freezing* , Chickens*, Animals ; Egg Proteins/chemistry ; Gels/chemistry |
| مستخلص: | Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes. The results showed that L-arabinose and xylitol were effective gelation regulators. After freeze‒thawing, the sugared egg yolks exhibited a lower consistency index and fewer rheological units than those without saccharides, indicating controlled gelation. Weaker aggregation of egg yolk proteins was confirmed by smaller aggregates observed by confocal laser scanning microscopy and smaller particle sizes. Saccharides alleviated the freeze-induced conversion of α-helices to β-sheets in egg yolk proteins, exposing fewer Trp residues. Overall, L-arabinose showed the greatest improvement in regulating the gelation of egg yolks, followed by xylitol, which is correlated with its low molecular weight. (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.) |
| فهرسة مساهمة: | Keywords: cryopreservation; food freezing; frozen egg yolk processing; thermal behavior |
| المشرفين على المادة: | 0 (Egg Proteins) 0 (Gels) |
| تواريخ الأحداث: | Date Created: 20240329 Date Completed: 20240604 Latest Revision: 20240604 |
| رمز التحديث: | 20240604 |
| مُعرف محوري في PubMed: | PMC10995874 |
| DOI: | 10.1016/j.psj.2024.103657 |
| PMID: | 38552569 |
| قاعدة البيانات: | MEDLINE |
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