Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Ultrason Sonochem. 2020 May;63:104933. doi: 10.1016/j.ultsonch.2019.104933. Epub 2019 Dec 17.
Solvent and physical treatment are widely used in egg yolk processing, but the detailed changes in the molecular structure of egg yolk proteins during processing are unclear. The aim of this study was to investigate the effects of ethanol and ultrasonic treatments on chicken egg yolk low-density lipoprotein (LDL). The solubility, emulsifying activity and emulsifying stability decreased by 74.75%, 46.91%, and 81.58% after ethanol treatment, respectively. The average particle size of ethanol-treated LDL increased 13.3-fold to 937.85 nm. These results suggested that ethanol treatment induced wide-ranging aggregation of LDL. In contrast to ethanol treatment, ultrasonic treatment promoted the solubility and emulsifying stability of LDL and enhanced its zeta-potential (119.56%) and surface hydrophobicity (10.81%). Based on particle size analysis and transmission electron microscopy, approximately 34.65% of LDL had undergone aggregation and the molecular interface became more flexible after ultrasonic treatment. These results revealed the detailed changes in egg yolk LDL structure and properties during solvent (ethanol) and physical (ultrasound) processing.
溶剂和物理处理在蛋黄加工中被广泛应用，但在加工过程中蛋黄蛋白的分子结构的详细变化尚不清楚。本研究旨在研究乙醇和超声处理对鸡卵黄低密度脂蛋白（LDL）的影响。乙醇处理后，LDL 的溶解度、乳化活性和乳化稳定性分别降低了 74.75%、46.91%和 81.58%。乙醇处理后的 LDL 的平均粒径增加了 13.3 倍，达到 937.85nm。这些结果表明，乙醇处理诱导了 LDL 的广泛聚集。与乙醇处理相反，超声处理促进了 LDL 的溶解度和乳化稳定性，并增强了其 Zeta 电位（119.56%）和表面疏水性（10.81%）。基于粒径分析和透射电子显微镜，大约 34.65%的 LDL 发生了聚集，超声处理后分子界面变得更加灵活。这些结果揭示了在溶剂（乙醇）和物理（超声）处理过程中蛋黄 LDL 结构和性质的详细变化。
