Improving the quality of egg yolk granules via cryogenic processing: A comprehensive analysis of structural, physicochemical, and functional properties

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-09-01 Epub Date: 2025-04-24 DOI:10.1016/j.foodchem.2025.144504

Fayez Khalaf Mourad , Haoyang Sun , Mahmoud Youssef , Sijie Mi , Dewei Shu , Zhaoxia Cai

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Abstract

Egg yolk granules (EYGs) show great potential in the functional food and pharmaceutical industries, but their limited functionality restricts broader applications. This study investigates the effects of various freezing pretreatments on lyophilized EYGs, comparing prefreezing at −20 °C and − 80 °C, immersion in liquid nitrogen (LN), and grinding in LN. SEM, FTIR, and LF-NMR analyses showed that conventional freezing generated large ice crystals, compromising EYGs' properties. In contrast, LN immersion produced tiny crystals that preserved structural integrity and increased surface area, enhancing drying and molecular interactions. LN-immersed EYGs exhibited improved protein solubility (∼80 %), structural flexibility (∼11 %), surface hydrophobicity, emulsification properties (>20 %), and water distribution compared to freezing at −20 °C. Additional enhancements were observed, including α-helix content (∼19 %), ζ-potential (∼19 %), water/oil-binding capacities (∼11 %), sulfhydryl groups (∼3 %), and tyrosine content (∼20 %). This research demonstrates that rapid freezing effectively preserves EYGs' functional and structural characteristics, expanding their potential for broader industrial applications.

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通过低温加工提高蛋黄颗粒的品质：结构、理化和功能特性的综合分析

蛋黄颗粒在功能食品和制药行业中显示出巨大的潜力，但其有限的功能限制了其广泛的应用。本研究考察了不同冷冻预处理对冻干EYGs的影响，比较了- 20 °C和 - - 80 °C的冷冻预处理、液氮浸泡和液氮研磨。SEM， FTIR和LF-NMR分析表明，传统的冷冻产生了大的冰晶，损害了EYGs的性质。相比之下，LN浸泡产生的微小晶体保留了结构完整性，增加了表面积，增强了干燥和分子相互作用。与- 20 °C冷冻相比，ln浸泡的EYGs表现出更好的蛋白质溶解度（~80 %）、结构灵活性（~11 %）、表面疏水性、乳化性能（>20 %）和水分分布。观察到其他增强，包括α-螺旋含量（~19 %），ζ-电位（~19 %），水/油结合能力（~11 %），巯基（~3 %）和酪氨酸含量（~20 %）。这项研究表明，快速冷冻有效地保留了eyg的功能和结构特征，扩大了它们在更广泛的工业应用中的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.