Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
Poult Sci. 2023 Jul;102(7):102696. doi: 10.1016/j.psj.2023.102696. Epub 2023 Apr 6.
Chicken egg yolk granule is a natural micro-nano aggregate in egg yolk, and its assembly structure varies under different processing conditions. In this study, the effects of NaCl concentration, pH, temperature, and ultrasonic treatment on the properties and microstructure of yolk granule were determined. The results showed that ionic strength (above 0.15 mol/L), alkaline environment (pH 9.5 and 12.0), and ultrasonic treatment induced the depolymerization of egg yolk granule; while freezing-thawing, heat treatment (65°C, 80°C, and 100°C), and mild acidic pH (pH 4.5) induced the aggregation of yolk granule. Scanning electron microscopy observation showed the assembly structure of yolk granule varied with different treatment conditions and confirmed the aggregation-depolymerization of yolk granule under different conditions. Correlation analysis showed that turbidity and average particle size are the 2 most critical indicators that can reflect the aggregation structure of yolk granule in solution. The results are important for understanding the changing mechanism of yolk granule during processing, and provide important information for the applications of yolk granule.
鸡蛋蛋黄颗粒是蛋黄中的天然微纳聚集体，其组装结构在不同的加工条件下有所不同。本研究探讨了 NaCl 浓度、pH 值、温度和超声处理对蛋黄颗粒性质和微观结构的影响。结果表明，离子强度（高于 0.15mol/L）、碱性环境（pH 值 9.5 和 12.0）和超声处理会导致蛋黄颗粒的解聚；而冻融、热处理（65°C、80°C 和 100°C）和温和的酸性 pH 值（pH 值 4.5）会导致蛋黄颗粒的聚集。扫描电子显微镜观察显示，蛋黄颗粒的组装结构随处理条件的不同而变化，证实了蛋黄颗粒在不同条件下的聚集-解聚。相关分析表明，浊度和平均粒径是反映溶液中蛋黄颗粒聚集结构的 2 个最关键指标。研究结果对于理解蛋黄颗粒在加工过程中的变化机制具有重要意义，为蛋黄颗粒的应用提供了重要信息。
