College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Food Res Int. 2022 Jun;156:111146. doi: 10.1016/j.foodres.2022.111146. Epub 2022 Mar 16.
This study investigated the joint effect of the enzymatic and high-intensity ultrasonic (HIU) treatments on the emulsifying and structural properties of egg yolk (EY). The evaluation was performed under different HIU powers (i.e., 0, 240, and 480 W) and for different durations (10, 20, and 30 min). Results reveal that the emulsification activity and emulsification capacity at 240 W for 10 min significantly increase than that of the samples without HIU treatment (P < 0.05). The thermal stability reached a maximum of 90.33% in 480 W + 30 min. The HIU treatment under low power and for a short time (240 W + 10 min) reduced the average particle size of the EY to 224.77 nm. The combined treatment produced high zeta potential and total sulfhydryl contents. The highest hydrophobicity was 111.49 μg at 240 W for 20 min. The joint treatment enhanced the hardness and cohesiveness of the EY. Moreover, the α-helix content significantly decreased from 37.13% to 25.02% after the enzymatic treatment, while the β-sheet content increased with time in the 240 W treatment. The G' and G″ curves show an increasing tendency, and the highest G' and G″ were obtained in the 240 W + 30 min group, which is consistent with the dense microstructure. These results reveal that the combined treatment can improve the emulsifying characteristics, which could influence the structural properties of EY, expanding its application in the food industry.
本研究考察了酶法和高强度超声（HIU）处理对蛋黄（EY）乳化和结构特性的联合影响。在不同的 HIU 功率（即 0、240 和 480 W）和不同的处理时间（10、20 和 30 min）下进行了评估。结果表明，在 240 W 下处理 10 min 的乳化活性和乳化能力显著高于未经 HIU 处理的样品（P < 0.05）。在 480 W + 30 min 下，热稳定性达到最大值 90.33%。低功率和短时间（240 W + 10 min）的 HIU 处理将 EY 的平均粒径减小至 224.77 nm。联合处理产生了高的 ζ 电位和总巯基含量。在 240 W 下处理 20 min 时，疏水性最高为 111.49 μg。联合处理增强了 EY 的硬度和内聚性。此外，酶处理后α-螺旋含量从 37.13%显著降低至 25.02%，而在 240 W 处理中β-折叠含量随时间增加。G'和 G″曲线呈上升趋势，在 240 W + 30 min 组中获得了最高的 G'和 G″，这与密集的微观结构一致。这些结果表明，联合处理可以改善乳化特性，从而影响 EY 的结构特性，扩大其在食品工业中的应用。
