National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Food Chem. 2021 Nov 1;361:130075. doi: 10.1016/j.foodchem.2021.130075. Epub 2021 May 12.
The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.04 g) was reached at 20 min of ozonation and it was 134.92 g higher than that of the natural group. Additionally, the ozone-treated yolk showed an increase of 58.47% in carbonyl content and a decrease of 44.33% in free sulfhydryl groups. The results of low-field nuclear magnetic resonance indicated that ozone promoted the conversion of free water to non-flowing water in the CEYG. Scanning electron microscopy represented that the moderate ozone treatment resulted in a more regular, continuous and smooth network structure of the CEYG. These results provided a theoretical basis for the application of ozone to improve the performance of heat-induced CEYG.
本研究首次探讨了臭氧氧化对蛋黄凝胶性能的影响。经臭氧处理后，鸡蛋蛋黄凝胶（CEYG）的质构特性、持水力、蒸煮损失率和颜色均得到显著改善。在臭氧处理 20 分钟时，CEYG 的最大硬度值（976.04 g）达到 976.04 g，比自然组高 134.92 g。此外，臭氧处理后的蛋黄羰基含量增加了 58.47%，游离巯基含量减少了 44.33%。低场核磁共振的结果表明，臭氧促进了 CEYG 中游离水向不可流动水的转化。扫描电子显微镜显示，适度的臭氧处理使 CEYG 的网络结构更加规则、连续和光滑。这些结果为臭氧应用于改善热诱导 CEYG 性能提供了理论依据。
