Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.

التفاصيل البيبلوغرافية
العنوان:	Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.
المؤلفون:	Li X; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China., Zhang Y; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China., Wu Y; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China., Huang Y; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China., Huang X; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China., Wu Y; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China., Geng F; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China., Huang Q; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: huangqunlaoshi@126.com., Huang M; College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China., Li X; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China.
المصدر:	Poultry science [Poult Sci] 2024 Jun; Vol. 103 (6), pp. 103697. Date of Electronic Publication: 2024 Apr 02.
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 , Chickens, Animals ; Gels/chemistry ; Cations, Divalent ; Rheology ; Viscosity
مستخلص:	To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K ⁺ , Ca ²⁺ , Mg ²⁺ and Fe ³⁺ ) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d 4,3 ) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products. (Copyright © 2024. Published by Elsevier Inc.)
فهرسة مساهمة:	Keywords: egg yolk gel; egg yolk protein; intermolecular force; metal ion; microstructure
المشرفين على المادة:	0 (Gels) 0 (Cations, Divalent)
تواريخ الأحداث:	Date Created: 20240412 Date Completed: 20240604 Latest Revision: 20240604
رمز التحديث:	20240604
مُعرف محوري في PubMed:	PMC11017334
DOI:	10.1016/j.psj.2024.103697
PMID:	38608389
قاعدة البيانات:	MEDLINE

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تدمد:	1525-3171
DOI:	10.1016/j.psj.2024.103697