National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China.
Dalian Green Snow Egg Product Development Co., Ltd, Dalian 116036, PR China.
Food Chem. 2024 Dec 1;460(Pt 2):140650. doi: 10.1016/j.foodchem.2024.140650. Epub 2024 Jul 29.
The study constructed fingerprints and analyzed adsorption rules of volatile compounds (VOCs) in egg powder (EP) under different production processes, including egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) by HS-GC-IMS. The 29 VOCs identified were primarily ketones and aldehydes. Characteristic VOCs responsible for flavor differences were clarified by difference comparison, clustering and PCA analysis. Additionally, variations in lipid and protein were the primary causes of the VOCs differences in EP through microscopy imaging, infrared and fluorescence spectroscopy. EWP's stretched structure favored fishy-smelling VOCs adsorption but limited total aldehyde binding due to strong hydrophobic interaction. EYP's higher β-sheet ratio and fewer hydrogen bond sites weakened its alcohol VOCs binding capacity. The abundance of ketone VOCs in EP was linked to their low steric hindrance. Therefore, this study elucidated the flavor differences reasons among EWP, EYP and WEP, laying foundation for EP applications in food industry.
该研究通过 HS-GC-IMS 构建了指纹图谱，并分析了不同生产工艺（包括蛋白粉、蛋黄粉和全蛋粉）下蛋粉（EP）中挥发性化合物（VOCs）的吸附规律。鉴定出的 29 种 VOC 主要为酮类和醛类。通过差异比较、聚类和 PCA 分析，明确了导致风味差异的特征 VOCs。此外，通过显微镜成像、红外和荧光光谱分析，发现脂质和蛋白质的变化是 EP 中 VOCs 差异的主要原因。蛋白粉的拉伸结构有利于鱼腥味 VOCs 的吸附，但由于强疏水相互作用，总醛结合量有限。蛋黄粉的β-折叠比例较高，氢键结合位点较少，削弱了其醇类 VOCs 的结合能力。EP 中酮类 VOCs 的丰度与其低空间位阻有关。因此，本研究阐明了蛋白粉、蛋黄粉和全蛋粉之间风味差异的原因，为 EP 在食品工业中的应用奠定了基础。
