Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 600-609Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.078
Keywords
Egg yolk; Plasma; Granule; NaCl treatments; Lipoprotein aggregation
Funding
- Program of the National Natural Science Foundation of China [31760467]
- Key Research and Development Project of Jiangxi Province of China [20171BBF60038]
- Young Scientist Training Objects Program of Jiangxi Province of China [20153BCB23028]
- Jiangxi Province of China [20162BCB23031]
Ask authors/readers for more resources
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting were investigated, using low-field nuclear magnetic resonance (LF-NMR), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR) and chemical analysis. The results showed that the contents of soluble protein and free sulfhydryl increased and, with D2O treatment, T-21 and T(22 )decreased in egg yolks and plasma salted for 2 d. The particles of egg yolks, plasma and granules in the later stage of salting were disrupted and they liberated their constituents (phospholipids, neutral lipids and proteins), which randomly aggregated. The treatment with NaCl changed the spatial structure of egg yolk proteins. The results suggested that the oil exudation of salted egg yolks was mainly due to structural changes in the low-density lipoproteins. Granules were shown to contribute to the higher hardness and gelation of salted egg yolks.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available