Abstract
Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food. Methods: The present study aims to disclose the influence of egg yolk and white on the aggregation characteristics of gluten in wheat flour using a special gluten aggregation instrument, as well as second-grade wheat flour and eggs as materials. Moreover, the dough microstructure and starch particle size during the aggregation process were also analyzed. Results: The results showed that BEM dropped 9.5 BU （i.e., 19.39%） with 5 mL egg yolk added. However, the BEM increased by 4.08% to the peak with the addition of 3 mL egg white, indicating that egg white is helpful to the maintenance of BEM. The supplement of 2 mL egg yolk or 1 mL egg white resulted in the 18.56% decrease （to the min. value） or the 29.52% increase （to the max. value） of PMT, which suggested that yolk and white may exert the opposite effect on PMT. Interestingly, with the addition of yolk and white, the ratios of S3/total energy scaled up from 81% and 43% to 96% and 52%, respectively. Such a fact indicated that both yolk and white from egg significantly change the distribution of gluten aggregation energy. Conclusion: Taken together, yolk and white have varied roles in regulating gluten aggregation properties. To be noted, egg yolk inhibited the linking strength of the gluten network, giving rise to its breakage and a more even distribution; while egg white promoted such connection, and protected the starch particles. Our data will technically support the improvement of quality for flour-associated food.
Publication Date
6-5-2023
First Page
9
Last Page
13,18
DOI
10.13652/j.spjx.1003.5788.2023.60006
Recommended Citation
Yong-qing, WANG; Jia-lu, WANG; Hai-feng, LI; Pei, FAN; and Feng, JIA
(2023)
"Effects of egg yolk/egg white on the aggregation characteristics of second-grade wheat flour,"
Food and Machinery: Vol. 39:
Iss.
4, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2023.60006
Available at:
https://www.ifoodmm.cn/journal/vol39/iss4/2
References
[1] 贾峰, 耿瑞蝶, 张长付, 等. 小麦特一粉和特二粉的面筋聚集特性分析[J]. 河南工业大学学报（自然科学版）, 2020, 41（1）: 1-7.
[2] 赵春晖, 刘静, 曾淑萍, 等. 面筋聚集仪及其研究进展[J]. 现代面粉工业, 2016, 30（1）: 27-29.
[3] ISSARNY C, CAO W, FALK D, et al. Exploring functionality of hard and soft wheat flour blends for improved end-use quality prediction[J]. Cereal Chemistry, 2017, 94（4）: 723-732.
[4] 陈琛, 徐尤美, 蔺蓓蓓, 等. 血管紧张素转化酶抑制肽Ovokinin的研究进展[J]. 食品科技, 2018, 43（12）: 298-304.
[5] 贺娟妮, 贺宝锋, 姚海伟, 等. 鸡蛋中功能蛋白质及多肽研究现状[J]. 农业工程, 2021, 11（12）: 54-58.
[6] 曹宗宝, 郭晓娜, 朱科学. 全蛋液对鲜熟面品质保持的影响[J]. 中国粮油学报, 2022, 37（3）: 31-38.
[7] NADERI N, HOUSE J D, POULIOT Y. Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk[J]. LWT-Food Science and Technology, 2016, 68: 341-348.
[8] 韩健利, 陈庆辉, 邹美义, 等. 基于棉花亲水色谱从鸡蛋黄中分离纯化唾液酸化糖肽研究[J]. 分析化学, 2020, 48（1）: 34-39.
[9] 介怡琳, 李晓云, 纪胜男, 等. 鸡蛋中卵黄高磷蛋白对RAW264.7细胞生长及分化的影响[J]. 中国食品学报, 2020, 20（8）: 29-40.
[10] 陈宏杰, 金永国, 马美湖. 鸡蛋黄蛋白质水解产物制备及其对MC3T3-E1细胞增殖分化的影响[J]. 食品科学, 2017, 38（22）: 95-101.
[11] MARCET I, SEZ-ORVIZ S, RENDUELES M, et al. Egg yolk granules and phosvitin. Recent advances in food technology and applications[J]. LWT-Food Science and Technology, 2022, 153: 112442.
[12] MARCET I, PAREDES B, DAZ M. Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins[J]. LWT-Food Science and Technology, 2015, 62（1）: 613-619.
[13] AHMED J, RAMASWAMY H S, ALLI I, et al. Effect of high pressure on rheological characteristics of liquid egg[J]. LWT-Food Science and Technology, 2003, 36（5）: 517-524.
[14] WANG R H, MA Y Q, ZHANG L Y, et al. Changes in egg yolk gelation behaviour and mechanisms during freezing[J]. LWT-Food Science & Technology, 2021, 151: 112223.
[15] 史胜娟, 刘丽莉, 杨协力, 等. 基于iTRAQ技术的鸡蛋清三种干燥方式差异蛋白质组分析[J]. 食品与发酵工业, 2022, 48（2）: 260-266, 273.
[16] 明辉, 李浩, 徐婷. 鸡蛋清溶菌酶分离纯化研究进展[J]. 农产品加工, 2021（11）: 81-85.
[17] 马晓彤, 刘曼, 裴海闰, 等. 新型离子液体亲和萃取鸡蛋清中的溶菌酶[J]. 食品工业科技, 2018, 39（21）: 35-40, 47.
[18] 杨福明, 王立枫, 赵英, 等. 鸡蛋黄中天然活性物质的开发与利用[J]. 食品安全质量检测学报, 2019, 10（7）: 1 890-1 895.
[19] ROMERO A, PEREZ-PUYANA V, MARCHAL P, et al. Emulsification process controlled by a mixer type rheometer in O/W protein-based emulsions[J]. LWT-Food Science and Technology, 2017, 76: 26-32.
[20] 付博菲, 杜方岭, 徐同成, 等. 谷朊粉应用概述[J]. 粮食与饲料工业, 2013, 12（10）: 25-27.
[21] 刘丽莉, 代晓凝, 杨晓盼, 等. 喷雾冷冻干燥对鸡蛋清蛋白结构和特性的影响[J]. 食品与机械, 2020, 36（1）: 30-35, 41.
[22] 李媛媛, 刘丽莉, 杨晓盼, 等. 超声功率对鸡蛋清蛋白聚集行为的影响[J]. 河南科技大学学报（自然科学版）, 2021, 42（4）: 83-90, 96.
[23] 谭文, 张钦俊, 万鹏宇, 等. 球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响[J]. 食品科学, 2021, 42（11）: 124-129.