Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein

被引：0

作者：

Liu, Jiahan ^{[1
]}

Wang, Yina ^{[2
]}

Wang, Yuemeng ^{[3
]}

Zhang, Xiyu ^{[1
]}

Yu, Longjiao ^{[1
]}

Li, Xin ^{[1
]}

Yang, Jianrong ^{[1
]}

机构：

[1] Yantai Univ, Sch Life Sci, Yantai Key Lab Characterist Agr Bioresource Conser, Yantai 264005, Shandong, Peoples R China

[2] CPC Yantai Municipal Comm, Party Sch, Yantai 264003, Shandong, Peoples R China

[3] Yantai Inst Technol, Sch Food & Biol Engn, Yantai 264003, Shandong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 278卷

关键词：

Foaming properties; Microgel particles; Egg yolk components; Enzymatic hydrolysis; High-pressure homogenization; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; QUALITY; SUGAR;

D O I：

10.1016/j.ijbiomac.2024.134833

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, two types of microgel particles from egg yolk components were prepared by combining enzymatic hydrolysis with high-pressure homogenization (HPH), and their differences in physicochemical properties, foaming properties, and microstructure were compared. Results showed that the particle size of both types of microgel particles had decreased from 2744.07 f 408.26 nm (egg yolk, EY) to 144.97 f 3.19 nm (PLA2 hydrolyzed egg yolk microgel particles, PYM) and 535.07 f 46.07 nm (egg yolk microgel particles hydrolyzed by PLA2, YMP), from 736.24 f 34.61 nm (EG) to 182.76 f 4.12 nm (PLA2 hydrolyzed egg yolk granules microgel particles, PGM) and 443.98 f 27.09 nm (egg yolk granules microgel particles hydrolyzed by PLA2, GMP). Besides, their interfacial adsorption abilities were significantly improved, reflected in the increase values in overrun, from161.90 % f 9.84 % (EY) to 269.64 % f 16.73 % (PMY) and 307.20 % f 16.09 % (YMP), from 189.21 % f 5.02 % (EG) to 280.38 % f 36.05 % (PGM) and 261.91 % f 34.03 % (GMP). Their structural properties showed higher stabilities after treatments. When the microgel particles are applied to cakes, the specific volume was increased from 2.05 f 0.1 mL/g (EY) to 2.25 f 0.13 mL/g (PYM) and 2.45 f 0.03 mL/g (YPM), and from 2.00 f 0.09 mL/g (EG) to 2.51 f 0.13 mL/g (PGM) and 2.75 f 0.21 mL/g (GMP), respectively. The hardness and chewiness were reduced with both types of microgel particles from egg yolk components, which indicated their potential value as edible foam stabilizers in the baking industry.

引用

页数：12