Zhao Yan, Feng Feng, Yang Yuan, Xiong Chunhong, Xu Mingsheng, Tu Yonggang
Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
Food Chem. 2021 Sep 1;355:129569. doi: 10.1016/j.foodchem.2021.129569. Epub 2021 Mar 11.
Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation. The natural structure of proteins in egg yolk is unfolded under treatments such as heat, alkali, salt, etc., thus causing the interactions between protein-protein and protein-lipid and forming the gel. Under different methods of induction, egg yolk is solidified to form different three-dimensional network structures. Different inducing methods exhibit different gel formation mechanisms. In this paper, the gelation behavior of egg yolk and its internal molecular agglomeration mechanism induced by heat, alkali, salt, freezing, high pressure, and salt-heating synergy were reviewed to provide a reference for further studies on the formation mechanisms and product development of egg yolk gel.
凝胶化是蛋黄最重要的功能特性之一。蛋黄中蛋白质和脂质含量高且种类丰富，是凝胶形成的物质基础。蛋黄中蛋白质的天然结构在加热、碱、盐等处理下会展开，从而引起蛋白质 - 蛋白质以及蛋白质 - 脂质之间的相互作用并形成凝胶。在不同的诱导方法下，蛋黄凝固形成不同的三维网络结构。不同的诱导方法表现出不同的凝胶形成机制。本文综述了热、碱、盐、冷冻、高压以及盐 - 热协同作用诱导下蛋黄的凝胶化行为及其内部分子团聚机制，为进一步研究蛋黄凝胶的形成机制和产品开发提供参考。
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