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Xie Y, Wang J, Wang Y, et al. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. Ultrason Sonochem. 2019;60:104767doi: 10.1016/j.ultsonch.2019.104767.
Xie, Y., Wang, J., Wang, Y., Wu, D., Liang, D., Ye, H., Cai, Z., Ma, M., & Geng, F. (2020). Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. Ultrasonics sonochemistry, 60104767. https://doi.org/10.1016/j.ultsonch.2019.104767
Xie, Yunxiao, et al. "Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk." Ultrasonics sonochemistry vol. 60 (2020): 104767. doi: https://doi.org/10.1016/j.ultsonch.2019.104767
Xie Y, Wang J, Wang Y, Wu D, Liang D, Ye H, Cai Z, Ma M, Geng F. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. Ultrason Sonochem. 2020 Jan;60:104767. doi: 10.1016/j.ultsonch.2019.104767. Epub 2019 Sep 05. PMID: 31539731.
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Ultrason Sonochem. 2020 Jan;60:104767. doi: 10.1016/j.ultsonch.2019.104767. Epub 2019 Sep 05.

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk.

Ultrasonics sonochemistry

Yunxiao Xie, Jinqiu Wang, Yi Wang, Di Wu, Daowei Liang, Hongliang Ye, Zhaoxia Cai, Meihu Ma, Fang Geng

Affiliations

  1. Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  2. Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  3. National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China.
  4. Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: [email protected].

PMID: 31539731 DOI: 10.1016/j.ultsonch.2019.104767

Abstract

The effects of high-intensity ultrasonic (HIU) treatment on the functional properties of egg yolk were studied in the present work. After HIU treatment, the emulsifying, foaming and gel properties of the egg yolk solution significantly increased, but the foam stability decreased. SDS-PAGE results showed that there was no obvious change in the protein bands of egg yolk, indicating that the yolk proteins did not undergo covalent crosslinking or degradation. HIU treatment enhanced the zeta potential of egg yolk components in solution and increased the free sulfhydryl content of egg yolk proteins. Moreover, the particle size distribution of egg yolk components in solution changed markedly, and these changes demonstrated that HIU treatment caused the aggregation of yolk low-density lipoprotein and the partial dissociation of yolk granules. These results revealed that HIU treatment could change the aggregation of yolk components, which in turn could influence the solution characteristics of egg yolk, finally resulting in changes to the functional properties of egg yolk.

Copyright © 2019 Elsevier B.V. All rights reserved.

Keywords: Assemblage structure; Egg yolk; Emulsification; Foaming; Gel properties; Sonication

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