Mechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-01-27 DOI:10.1021/acs.jafc.4c11324

Keshan Wang, Xianmin Qin, Chan Li, Jiao Wu, Xiaoli Liu, Jiaxuan Ma, Ying Zhou, Qiujin Zhu, Yuanyuan Liu, Yongguo Jin

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Abstract

The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques. Results demonstrated that vitellogenin-1, -2, and -3 (EYSI/EYSE fold change: 3.36, 3.53, and 2.42, respectively) were key proteins corresponding to continuous gel structure formation of EYSI. However, the high levels of apolipoprotein A-I (FC: 0.18) and heat shock protein found in EYSE with a special hydrophobic domain for lipid binding impeded the continuous gel formation. Thus, the EYSE formed some small-volume aggregates without continuous gel, which separated individually the microgel of yolk spheres. This study will provide theoretical guidance for the quality regulation of egg yolk products.

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蛋黄球微凝胶积累介导的热致天然蛋黄不连续结构机制：形态学、4D-DIA蛋白质组学和理化性质

热致天然蛋黄是由蛋黄球累积而成的不连续物体。然而，卵黄球形成单个微凝胶而不是连续微凝胶的原因尚未阐明。本研究利用4D-DIA蛋白质组学、电镜和多光谱技术研究了蛋黄球外（EYSE）和蛋黄球内（EYSI）的不同凝胶行为。结果表明，卵黄蛋白原-1、-2和-3 （EYSI/EYSE折叠变化分别为3.36、3.53和2.42）是EYSI连续凝胶结构形成所对应的关键蛋白。然而，高水平的载脂蛋白a - i （FC: 0.18）和热休克蛋白在具有脂质结合特殊疏水结构域的EYSE中发现，阻碍了连续凝胶的形成。因此，EYSE形成了一些没有连续凝胶的小体积聚集体，将蛋黄球的微凝胶分开。本研究将为蛋黄制品的质量管理提供理论指导。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.