Can I read The Thermal Behavior of Egg Yolk Involves Lipoprotein Instability on EtoBox?

The Thermal Behavior of Egg Yolk Involves Lipoprotein Instability by Wenfei Zhao; Jingnan Zang; Mingmin Qing; Huiyong Wang; Yujie Chi; Yuan Chi is a Agricultural and Biological Sciences article available to read on EtoBox.

What is The Thermal Behavior of Egg Yolk Involves Lipoprotein Instability about?

Thermal behaviours of egg yolks were investigated by monitoring rheological properties, aggregation and structural characteristics. Changes of consistency index (K) and flow index (n) confirmed the increased viscosity with increasing temperature. Aggregation behaviour was characterized by monitoring changes in the particle size, turbidity, protein denaturation and group molecules. Structural characteristics were analyzed using electrophoresis, Raman spectroscopy, low-field nuclear magnetic resonance and confocal laser scanning microscopy. Proteins participate in different structural expansion and aggregation pathways at different temperatures. A sudden increase in K above 70 °C was due to an increased aggregation rate, unstable lipoproteins and migrated lipids. K and volume average diameter exhibited a strong positive correlation. Lipoprotein thermal destabilization led to lipid migration and subsequent lipid and protein remodeling, substantially increasing K. This study provided some insights into the mechanism and key influencing factors influencing changes in K of heat-treated egg yolk, and a theoretical basis for controlling rheological properties.

Who reads The Thermal Behavior of Egg Yolk Involves Lipoprotein Instability?

Author

Wenfei Zhao; Jingnan Zang; Mingmin Qing; Huiyong Wang; Yujie Chi; Yuan Chi

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)