College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2025 Jan 15;463(Pt 4):141508. doi: 10.1016/j.foodchem.2024.141508. Epub 2024 Oct 1.
Pipeline blockage caused by liquid egg yolk (LEY) in the pasteurization process has become an urgent problem for egg industry. This study investigated the effects of amino acids (betaine/proline) on rheology of LEY and gel property of egg yolk gel (EYG) at various pasteurization temperatures (68, 72, and 76 °C). Rheological results revealed that 72 °C was the key transition point for increase in LEY thermal aggregation rate. Average particle size of EYG, BEYG and PEYG increased by 63.9 %, 27.3 % and 17.3 % with increasing pasteurization temperature. Amino acids promoted increase in disulfide bonding content and facilitated retention of free and bound water within gels. Moreover, amino acids enhanced crystallinity and order of gel structures. Amino acids can effectively mitigate thermal aggregation of LEY at mild temperatures and promote cross-linking of gel network at high temperatures. This study provides a theoretical foundation for heat resistance of LEY and application of EYG.
液态蛋黄（LEY）在巴氏杀菌过程中造成的管道堵塞已成为蛋品行业的一个紧迫问题。本研究探讨了氨基酸（甜菜碱/脯氨酸）对不同巴氏杀菌温度（68、72 和 76°C）下 LEY 流变特性和蛋黄凝胶（EYG）凝胶特性的影响。流变结果表明，72°C 是 LEY 热聚集速率增加的关键转变点。随着巴氏杀菌温度的升高，EYG、BEYG 和 PEYG 的平均粒径分别增加了 63.9%、27.3%和 17.3%。氨基酸促进了二硫键含量的增加，并有利于凝胶中自由水和结合水的保留。此外，氨基酸增强了凝胶结构的结晶度和有序性。氨基酸可以在温和的温度下有效缓解 LEY 的热聚集，并在高温下促进凝胶网络的交联。本研究为 LEY 的耐热性和 EYG 的应用提供了理论基础。
