Research Progress on the Effects of Different Treatments on the Microstructure and Properties of Egg Yolk and Its Components

被引：0
|
作者：
Yang J. [1 ]
Liu J. [1 ]
Wang Y. [2 ]
Wu Y. [1 ]
Jiao H. [3 ]
Lü J. [1 ]
Li X. [1 ]
机构：
[1] College of Life Sciences, Yantai University, Yantai
[2] College of Food and Biosystem Engineering, Yantai Institute of Technology, Yantai
[3] Anhui Rongda Food Co., Ltd., Guangde
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 15期
关键词：
different treatments; egg yolk granules; egg yolk plasma; functional properties; microstructure; physicochemical properties;
D O I：
10.7506/spkx1002-6630-20220613-122
中图分类号：
学科分类号：
摘要：
Egg yolk is rich in nutrition and complex in structure. Its major components are egg yolk granules (EYGs) and egg yolk plasma (EYP). The physicochemical properties and microstructures of egg yolk and its components are greatly affected by different treatments during processing, and in turn affect their functional properties. Therefore, this paper reviews the effects of different treatments including salting, alkali treatment, heat treatment and enzymatic treatment on the physicochemical properties (surface hydrophobicity, oil exudation, and protein solubility) and microstructure of egg yolk as well as EYGs and EYP. In addition, this paper discusses the functional changes of egg yolk and its components after different treatments. We expect this review to provide theoretical support for future research on the physicochemical properties and microstructure of egg yolk components and on their effects on the functional properties of egg yolk components. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：368 / 378
页数：10
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