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在蛋黄颗粒中通过冷处理保存超分子结构和技术功能

Fayez Khalaf Mourad¹, Ahmed Taha², Haoyang Sun¹

¹Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.

International journal of biological macromolecules

|December 10, 2025

概括

与其他冷方法相比,浸入液 (PI_LN) 最好保存蛋黄颗粒 (EYG) 的结构和功能. 这种方法提高了可溶性,稳定性和凝性质,用于先进的食品应用.

科学领域:

食品科学与技术食品科学与技术
宏观分子科学宏观分子科学
生物物理学的生物物理.

背景情况:

蛋黄颗粒 (EYG) 由于其丰富的脂蛋白和维含量,是重要的食品成分.
对于食品应用而言,EYG具有重要的乳化,凝和热稳定性.
在加工过程中保持EYG的结构和功能完整性是它们应用潜力的关键.

研究的目的:

评估不同冷方法对冷化EYG的结构和功能完整性的影响.
确定最佳的冷保存技术,以保持食品应用的EYG质量.

主要方法:

研究了四种方法:缓慢结在-20°C (PF20),中度结在-80°C (PF80),液浸泡 (PI_LN) 和液研磨 (PG_LN).
使用颗粒大小分析,溶解度,度和SDS-PAGE评估结构完整性.
通过风湿学测量,色彩稳定性,差分扫描热量计 (DSC) 和热重力计分析 (TGA) 评估功能性质.

主要成果:

液浸泡 (PI_LN) 显著优于其他方法,产生更小,多孔的颗粒,提高溶解度和度.
PI_LN保留了原生蛋白质构造,由尖的SDS-PAGE波段和减少的SDS结合证明.
与其他方法相比,PI_LN处理的EYG表现出优越的粘弹性稳定性,凝能力,颜色稳定性和热弹性.

结论:

液浸泡是稳定EYG生物宏分子框架的优越冷保存策略.
这种方法有效地减少了冰晶损伤,保持了超分子组织,并增强了功能性质.
稳定的EYG适用于开发高性能,蛋衍生原料,用于先进的食品应用.

关键词:

蛋黄颗粒蛋黄颗粒流动性流动性流动性结干燥这是一种冷干燥.液浸入浸泡液体的方法风病学性质风病学性质热稳定性热稳定性

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