Primacella Monica, Wang Tong, Acevedo Nuria C
Department of Food Science and Human Nutrition, Iowa State University , 2312 Food Sciences Building, 536 Farm House Lane, Ames, Iowa 5011, United States.
J Agric Food Chem. 2018 Jan 17;66(2):512-520. doi: 10.1021/acs.jafc.7b04370. Epub 2018 Jan 2.
Yolk gelation upon 5 week freezing-thawing was studied in four recombined yolk systems containing different plasma and granule proportions. Fractionation for mass distribution, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) for protein distribution, and rheological properties were explored. Results indicate that both plasma and granule components, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), and α-livetin proteins, contributed to gelation. Protein aggregation was reflected through a large mass increase in the granule fraction and appearance of a floating LDL layer upon fractionation of gelated yolk systems. A significant increase in gel strength (elastic modulus, G') was observed with the increase of the granule content. Overall, this study provides a better understanding of yolk gelation mechanism that may consequently lead to the design of innovative methods for preventing gelation. A schematic presentation of the yolk gelation mechanism is also proposed.
在含有不同血浆和颗粒比例的四种重组蛋黄体系中，研究了5周冻融后蛋黄的凝胶化现象。探索了质量分布的分级分离、蛋白质分布的十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）以及流变学性质。结果表明，血浆和颗粒成分，包括低密度脂蛋白（LDL）、高密度脂蛋白（HDL）和α-卵黄磷蛋白，都对凝胶化有贡献。通过凝胶化蛋黄体系分级分离时颗粒部分质量大幅增加以及漂浮的LDL层的出现反映了蛋白质聚集。随着颗粒含量的增加，观察到凝胶强度（弹性模量，G'）显著增加。总体而言，本研究有助于更好地理解蛋黄凝胶化机制，进而可能导致设计出防止凝胶化的创新方法。还提出了蛋黄凝胶化机制的示意图。
