Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China.
Party School of CPC Yantai Municipal Committee, Shandong, Yantai 264003, PR China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134833. doi: 10.1016/j.ijbiomac.2024.134833. Epub 2024 Aug 17.
In this study, two types of microgel particles from egg yolk components were prepared by combining enzymatic hydrolysis with high-pressure homogenization (HPH), and their differences in physicochemical properties, foaming properties, and microstructure were compared. Results showed that the particle size of both types of microgel particles had decreased from 2744.07 ± 408.26 nm (egg yolk, EY) to 144.97 ± 3.19 nm (PLA hydrolyzed egg yolk microgel particles, PYM) and 535.07 ± 46.07 nm (egg yolk microgel particles hydrolyzed by PLA, YMP), from 736.24 ± 34.61 nm (EG) to 182.76 ± 4.12 nm (PLA hydrolyzed egg yolk granules microgel particles, PGM) and 443.98 ± 27.09 nm (egg yolk granules microgel particles hydrolyzed by PLA, GMP). Besides, their interfacial adsorption abilities were significantly improved, reflected in the increase values in overrun, from161.90 % ± 9.84 % (EY) to 269.64 % ± 16.73 % (PMY) and 307.20 % ± 16.09 % (YMP), from 189.21 % ± 5.02 % (EG) to 280.38 % ± 36.05 % (PGM) and 261.91 % ± 34.03 % (GMP). Their structural properties showed higher stabilities after treatments. When the microgel particles are applied to cakes, the specific volume was increased from 2.05 ± 0.1 mL/g (EY) to 2.25 ± 0.13 mL/g (PYM) and 2.45 ± 0.03 mL/g (YPM), and from 2.00 ± 0.09 mL/g (EG) to 2.51 ± 0.13 mL/g (PGM) and 2.75 ± 0.21 mL/g (GMP), respectively. The hardness and chewiness were reduced with both types of microgel particles from egg yolk components, which indicated their potential value as edible foam stabilizers in the baking industry.
在这项研究中，通过结合酶解和高压均质化（HPH）两种方法，制备了两种蛋黄成分来源的微凝胶颗粒，并比较了它们在理化性质、发泡性能和微观结构方面的差异。结果表明，两种微凝胶颗粒的粒径均从 2744.07±408.26nm（蛋黄，EY）降至 144.97±3.19nm（PLA 水解蛋黄微凝胶颗粒，PYM）和 535.07±46.07nm（PLA 水解蛋黄微凝胶颗粒，YMP），从 736.24±34.61nm（EG）降至 182.76±4.12nm（PLA 水解蛋黄颗粒微凝胶颗粒，PGM）和 443.98±27.09nm（PLA 水解蛋黄颗粒微凝胶颗粒，GMP）。此外，它们的界面吸附能力显著提高，表现为膨胀率的增加值，从 161.90%±9.84%（EY）提高到 269.64%±16.73%（PYM）和 307.20%±16.09%（YMP），从 189.21%±5.02%（EG）提高到 280.38%±36.05%（PGM）和 261.91%±34.03%（GMP）。处理后，它们的结构特性显示出更高的稳定性。当微凝胶颗粒应用于蛋糕时，比容从 2.05±0.1mL/g（EY）提高到 2.25±0.13mL/g（PYM）和 2.45±0.03mL/g（YPM），从 2.00±0.09mL/g（EG）提高到 2.51±0.13mL/g（PGM）和 2.75±0.21mL/g（GMP）。蛋黄成分来源的两种微凝胶颗粒都降低了蛋糕的硬度和咀嚼性，这表明它们作为烘焙工业中可食用泡沫稳定剂具有潜在的价值。
