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Structural and chemical insights into egg yolk granule-chitosan complex system: How pH-modulation improve functional
Sijie Mi1, Mingzhu Li2, Mohamed Salama3
1Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hunan University of Medicine, Huaihua 418000, Hunan, China.
Food Chemistry
|May 1, 2026
Summary
This study shows how chitosan can improve egg yolk granules for food applications. The resulting complex enhances emulsification properties, especially under acidic conditions.
Area of Science:
- Food Science
- Biomaterials Science
Background:
- Egg yolk granules (EYGs) are nutrient-rich by-products with limited food applications due to their dense structure.
- Chitosan (CS) is a biopolymer with potential for modifying food ingredient properties.
Purpose of the Study:
- To investigate the complexation of EYGs with Chitosan (CS) to improve physicochemical and emulsification properties.
- To determine the optimal EYGs-CS ratio and pH for enhanced functionality.
Main Methods:
- Complexation of EYGs with CS at varying ratios and pH.
- Analysis of formation mechanism, microstructure, and interfacial properties using FTIR, XRD, contact angle, and interfacial tension measurements.
- Evaluation of emulsification properties of the EYGs-CS complex.
Main Results:
- FTIR and XRD confirmed electrostatic interactions and hydrogen bonding between EYGs and CS.
- Complexation disrupted calcium-phosphate bridges in EYGs, leading to a more flexible amphiphilic structure.
- Optimal emulsification properties were achieved at an EYGs-CS ratio of 2:1 under acidic conditions (pH 3.0-5.0), with improved interfacial properties (contact angle ~90°, reduced interfacial tension).
Conclusions:
- Chitosan effectively modifies the physicochemical and interfacial properties of egg yolk granules.
- The pH-responsive EYGs-CS complex system enhances emulsification functionality by modulating microstructure.
- This approach offers a viable strategy for utilizing egg yolk granules in food systems.
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