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. 2023 Jun 24;12(13):2477.
doi: 10.3390/foods12132477.

Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage

Yang Tian  1 , Songyi Lin  1 , Zhijie Bao  1
Affiliations

Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage

Yang Tian et al. Foods. .

Abstract

Egg yolk forms have several health and industrial applications, but their storage characteristics and gel mechanisms have not been thoroughly studied. In order to investigate the relationship between the changes in structure and properties of egg yolk gel and egg yolk powder during storage, in this paper, egg yolk powder was stored at 37 °C for 0, 1, 3, and 6 months in an accelerated storage experiment, and the influence of storage time on the gel properties of egg yolk powder was analyzed. The results showed that the contents of protein carbonylation and sulfhydryl in the yolk decreased gradually with the extension of storage time. Circular dichroism and fluorescence spectra showed that the ordered structure and structural stability of egg yolk proteins decreased gradually. Oxidation led to the formation of intermolecular crosslinking in the egg yolk proteins and oxidized aggregates, resulting in a decrease in surface hydrophobicity, which affected the gel properties of the egg yolk powder after rehydration, resulting in the phenomenon of lipid migration and gel degradation. The results provide a theoretical basis for improving egg yolk powder's overall quality and storage stability.

Keywords: accelerated storage test; egg yolk powder; gel properties; lipid migration; protein oxidation.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Raman spectroscopy analysis of stored egg yolk powder samples.
Figure 2
Figure 2
DSC analysis of stored egg yolk powder samples.
Figure 3
Figure 3
Particle size distribution of stored egg yolk powder samples.
Figure 4
Figure 4
Secondary structure analysis of stored egg yolk powder samples. (a) Circular dichroism of oxidized EYHDL samples. (b) Secondary structure content of oxidized EYHDL samples.
Figure 5
Figure 5
Fluorescence intensity of stored egg yolk powder samples.
Figure 6
Figure 6
MRI and morphological changes in egg yolk gelation at different stored times. (a) MRI changes in egg yolk gelation. (b) Images of egg yolk gelation.
Figure 7
Figure 7
Low-field NMR spectroscopy of egg yolk gelation at different stored times. (a) T2 curves of egg yolk gelation. (b) T2 peak area of egg yolk gelation.
Figure 8
Figure 8
SEM images of egg yolk gelation at different stored times. (a) surface SEM images of egg yolk gelation. (b) inside SEM images of egg yolk gelation.
See this image and copyright information in PMC

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