Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Food Chem. 2021 Aug 30;354:129580. doi: 10.1016/j.foodchem.2021.129580. Epub 2021 Mar 15.
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.
高强度超声（HIU）处理诱导鸡卵黄颗粒解聚的效果。结果表明，HIU 处理后卵黄颗粒发生解聚，平均粒径从 289.4nm（未处理）显著减小至 181.4nm（270W HIU 处理）。HIU 处理卵黄颗粒溶液上清液中干物质、蛋白质、钙和磷的所有含量均增加，表明 HIU 处理增加了卵黄颗粒成分的溶解。光谱分析表明，HIU 处理增加了微环境的极性，增强了卵黄颗粒的氢键力。这些由 HIU 处理引起的变化共同增强了 Zeta 电位，降低了游离巯基含量，并略微提高了卵黄颗粒的乳化活性指数。本研究揭示了 HIU 处理对卵黄颗粒的解聚效果，并为卵黄颗粒的新潜在应用提供了启示。
