College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Food Chem. 2021 Mar 30;341(Pt 1):128163. doi: 10.1016/j.foodchem.2020.128163. Epub 2020 Sep 24.
Lactic acid bacteria fermentation is a safe and green technology that can modify the function of food ingredients (including proteins). In this article, egg yolks were subjected to fermentation with commercial lactic acid bacteria for 0, 3, 6 and 9 h, respectively. After fermentation treatment, the microbial composition has changed obviously (Streptococcus thermophilus increased significantly). The free sulfhydryl group (SH) contents and surface hydrophobicity of egg yolk proteins were significantly reduced. The rheological results indicated that the treated egg yolks possessed a decreased apparent viscosity. Correspondingly, the emulsifying activity of egg yolk was enhanced from 9.07 to 19.55, 23.40 and 24.61 m/g for 3, 6 and 9 h of fermentation, respectively. And the emulsifying stability reached the maximum after 3 h of fermentation. This study investigated the relationship between structure and properties of yolk proteins, and showed that lactic acid fermentation endued egg yolk with better emulsifying properties.
乳酸菌发酵是一种安全、绿色的技术，可修饰食品成分（包括蛋白质）的功能。在本文中，蛋黄分别经过 0、3、6 和 9 h 的商业乳酸菌发酵。发酵处理后，微生物组成发生明显变化（嗜热链球菌显著增加）。蛋黄蛋白质的游离巯基（SH）含量和表面疏水性显著降低。流变学结果表明，处理过的蛋黄具有较低的表观粘度。相应地，蛋黄的乳化活性分别从 9.07 增加到 19.55、23.40 和 24.61 m/g，发酵时间分别为 3、6 和 9 h。并且乳化稳定性在发酵 3 h 后达到最大值。本研究探讨了蛋黄蛋白质结构与性质之间的关系，表明乳酸菌发酵使蛋黄具有更好的乳化性能。
