Related Experiment Video
Updated: Jul 7, 2025
Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel
Xin Li1, Qun Huang1,2,3,4, Yufeng Zhang1,2
1School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
Abstract:
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20-1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.
