Effect of intermolecular interaction on gel formation of preserved egg yolk

Authors

AI Minmin, College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China; Livestock and Poultry Product Precision Processing and Safety Research Center, Guangzhou, Guangdong 510642, China
TAN Gting, College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Livestock Products Processing Research Center, Guangzhou, Guangdong 510642, China
JIANG Aimin, College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Laboratory of Food Quality and Safety, Guangzhou, Guangdong 510642, China
YANG Yijia, College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China
YOU Yuting, College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China

Abstract

The preserved eggs were processed by immersion method. The effect of internal interactions on the formation of egg yolk gel during salting and ageing were determined by fluorescence spectrophotometer and FTIR et al. The sum of α-helical and β-turn of the secondary structure of the exterior egg yolk protein decreased by 54.71% under strong alkaline environment, with the surface hydrophobicity decreased significantly (P＜0.05), and the dramatic increase of ion bonds and disulfide bonds promoted the egg yolk proteins to form a gel. The sum of α-helical and β-turn of the secondary structure of the interior egg yolk protein increased by 54.05%, and the changes of surface hydrophobicity was not obviously (P＞0.05). The obvious increase of hydrophobic interaction and disulfide bond caused the interior egg yolk to transform into the exterior egg yolk gradually, which also enhanced the gel strength of the egg yolk. The result of gel electrophoresis showed that the exterior egg yolk protein was alkaline denatured earlier than interior egg yolk, and the more stable protein was high-density lipoprotein.

Publication Date

6-28-2018

First Page

5

Last Page

9

DOI

10.13652/j.issn.1003-5788.2018.06.002

Recommended Citation

Minmin, AI; Gting, TAN; Aimin, JIANG; Yijia, YANG; and Yuting, YOU (2018) "Effect of intermolecular interaction on gel formation of preserved egg yolk," Food and Machinery: Vol. 34: Iss. 6, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.06.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss6/2

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