National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Chem. 2024 Mar 15;436:137681. doi: 10.1016/j.foodchem.2023.137681. Epub 2023 Oct 6.
Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, λ, and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity. The addition of xylitol and NaCl effectively prevented ice crystal growth, minimized protein denaturation caused by water loss, and formed complexes with proteins and water lost during freezing, thereby inhibiting the aggregation of protein molecules and the formation of gels. This study presents a novel and healthier strategy for inhibiting gelation of frozen egg yolk using xylitol and NaCl.
木糖醇和 NaCl 被研究作为冷冻蛋黄凝胶的替代抑制剂，考虑到当前饮食偏好低盐和低糖的摄入。研究了不同比例的木糖醇和 NaCl 对凝胶的影响。与对照组相比，所有处理组的蛋黄粒径和浊度降低，溶解度、表面疏水性、λ 和荧光强度增加，游离水损失减少，蛋黄流动性增强。添加木糖醇和 NaCl 可有效抑制冰晶生长，最大限度减少因失水引起的蛋白质变性，并与冷冻过程中丢失的蛋白质和水形成复合物，从而抑制蛋白质分子的聚集和凝胶的形成。本研究提出了一种使用木糖醇和 NaCl 抑制冷冻蛋黄凝胶化的新颖而健康的策略。
