Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

Sun, Yi; Wang, Qi; Jin, Haobo; Li, Zhe; Sheng, Long

doi:10.1016/j.foodchem.2021.130075

Cited by 29 publications

(15 citation statements)

References 40 publications

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“…Figure 3 illustrates the changes in the free SH and surface SH contents of the different varieties of liquid egg yolk and TEY. Notably, the TEY samples showed higher free SH contents than the liquid samples ( Sun et al, 2021 ). The sulfhydryl group in egg yolk has strong polarity.…”

Section: Resultsmentioning

confidence: 96%

Characterization of four thermogelled egg yolk varieties based on moisture and protein content

Zhang¹,

Yao²,

Ning³

2023

Poultry Science

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Section: Resultsmentioning

confidence: 96%

Characterization of four thermogelled egg yolk varieties based on moisture and protein content

Zhang¹,

Yao²,

Ning³

2023

Poultry Science

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“…The texture of TEY is a key factor influencing consumer acceptance and preference for egg yolks. Although numerous studies have been conducted on the textural properties of TEY ( Sun et al, 2021 ; Zhang et al, 2022 ), the genetic factors underlying the textures remain unclear. Previous research has reported that TEY texture is associated with the lipids and proteins contained in the egg yolk.…”

Section: Discussionmentioning

confidence: 99%

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

Zhang¹,

Li²,

Ma³

et al. 2023

Poultry Science

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“…However, the improvement of EY gel properties by ozone treatment has been less studied. Ozone treatment improved the texture, water‐holding capacity, and cooking loss of EYP gels (Sun et al., 2021), providing a preliminary explanation for the improvement of EY gel properties by ozone treatment. The conversion of free sulfhydryl groups to disulfide bonds was concluded to promote the formation of yolk gel networks.…”

Section: Modification Of Egg Protein Gelmentioning

confidence: 97%

Modification methods and applications of egg protein gel properties: A review

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three‐dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat‐induced denaturation, freeze–thaw modification, high‐pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.

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Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

Cited by 29 publications

References 40 publications

Characterization of four thermogelled egg yolk varieties based on moisture and protein content

Characterization of four thermogelled egg yolk varieties based on moisture and protein content

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

Modification methods and applications of egg protein gel properties: A review

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