دورية أكاديمية
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.
| العنوان: | Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein. |
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| المؤلفون: | Huang X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China.; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Li X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China.; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Zhang Y; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China.; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Li X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China., Zhang P; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China.; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Song H; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Huang Q; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China.; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China., Fu G; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China. |
| المصدر: | Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6787-6798. Date of Electronic Publication: 2024 Apr 17. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| مواضيع طبية MeSH: | Linoleic Acid*/chemistry , Oleic Acid*/chemistry , Gels*/chemistry , Egg Proteins*/chemistry , Egg Yolk*/chemistry , Chickens* , Hydrophobic and Hydrophilic Interactions*, Viscosity ; Animals ; Hardness |
| مستخلص: | Background: Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. Results: Compared with the blank group, the addition of LA and OA (10-50 g kg -1 ) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.s n to 11.892 Pa.s n and 1.812 Pa.s n , respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg -1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg -1 ) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. Conclusion: Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry. (© 2024 Society of Chemical Industry.) |
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| معلومات مُعتمدة: | State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-202207); the Key Project of Natural Science Foundation of Guizhou Province (No. KY [2022] key 036) |
| فهرسة مساهمة: | Keywords: degree of unsaturation; egg yolk protein; gel properties; linoleic acid; oleic acid |
| المشرفين على المادة: | 9KJL21T0QJ (Linoleic Acid) 2UMI9U37CP (Oleic Acid) 0 (Gels) 0 (Egg Proteins) |
| تواريخ الأحداث: | Date Created: 20240403 Date Completed: 20240713 Latest Revision: 20240713 |
| رمز التحديث: | 20240713 |
| DOI: | 10.1002/jsfa.13507 |
| PMID: | 38567870 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1097-0010 |
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| DOI: | 10.1002/jsfa.13507 |