Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound.

Animals Chickens Egg Yolk / chemistry Particle Size Polymerization Proteins / analysis Ultrasonic Waves
Depolymerization Egg yolk Ultrasound Yolk granules

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Aug 2021
Historique:
received: 19 12 2020
revised: 01 03 2021
accepted: 07 03 2021
pubmed: 24 3 2021
medline: 7 5 2021
entrez: 23 3 2021
Statut: ppublish

Résumé

The effects of high-intensity ultrasound (HIU) treatment-induced depolymerization of chicken egg yolk granules were investigated. The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly reduced from 289.4 nm (untreated) to 181.4 nm (270-W HIU treatment). All contents of dry matter, protein, calcium and phosphorus in the supernatant of the HIU-treated yolk granule solution increased, which suggests that HIU treatment increases the dissolution of yolk granule components. Spectroscopic analysis showed that HIU treatment increased the polarity of the microenvironment and enhanced the hydrogen bond force of yolk granules. These changes induced by HIU treatment collectively enhanced the zeta potential, decreased the free sulfhydryl group content, and slightly improved the emulsifying activity index of yolk granules. The present study reveals the depolymerization effect of HIU treatment on egg yolk granules and can inspire new potential applications of egg yolk granules.

Identifiants

DOI: 10.1016/j.foodchem.2021.129580 PMID: 33756312
pubmed: 33756312
pii: S0308-8146(21)00586-0
doi: 10.1016/j.foodchem.2021.129580
pii:
doi:

Substances chimiques

Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129580

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Fang Geng (F)

Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.

Yunxiao Xie (Y)

Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Yi Wang (Y)

Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Jinqiu Wang (J)

Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: wangjinqiu@cdu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Oiseaux › Poulets › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Aliments et boissons › Aliments › Oeufs › Jaune d'œuf › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Phénomènes chimiques › Taille de particule › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Phénomènes chimiques › Polymérisation › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Depolymerization of chicken egg yolk granules...
questionsmedicales.fr › Phénomènes physiques › Rayonnement › Rayonnement non ionisant › Son (physique) › Ondes ultrasonores › Depolymerization of chicken egg yolk granules...