Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery.

In this paper, egg yolk-amino acid (betaine or proline) complex was prepared at different pasteurization temperatures (68, 72 and 76 °C). Then complexes were applied to stabilized mayonnaise emulsion system. The results demonstrated that liquid egg yolk (LEY) protein structure gradually aggregated, molecular flexibility increased by 5 %, interfacial tension and intermolecular force enhanced remarkably with growth of pasteurization temperature. Compared with LEY, egg yolk-amino acid complex exhibited a more flexible structure with lower interfacial tension and superior molecular wettability. Complexes stabilized mayonnaise emulsion displayed excellent rheological property, homogeneous droplet distribution, smaller average particle size and higher (about 10 °C) thermal denaturation temperature (T). In terms of thermal stability, oil binding capacity (OBC) of heated betaine mayonnaise (HBM) and heated proline mayonnaise (HPM) was approximately 20 % higher than that of heated control mayonnaise (HCM). Notably, the group of HBM thermal stability was generally excellent. During storage, mayonnaise might be an intermediate unstable state before emulsion breakage. In vitro digestion results illustrated that bioaccessibility of lutein delivered by BM-72 and PM-72 was 48.9 % and 37.0 % higher than CM-72, respectively. The results will provide reference for preparation of mayonnaise by egg yolk-amino acid complex as a carrier to deliver fat-soluble substances to improve bioaccessibility.