Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

Luo, Wei; Wang, Jinghui; Chen, Yan; Zhang, Qionglian; Wang, Jinqiu; Geng, Fang

doi:10.3390/molecules28124601

Cited by 2 publications

(1 citation statement)

References 51 publications

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“…PG are associated with cell membranes of animals, plants and microorganisms. They were identified in the lipidomes of wheat, egg, and milk ( 11 , 17 , 23 ). Possibly they were also present in pound cake and basic cake, but not identified.…”

Section: Discussionmentioning

confidence: 99%

Lipidomic insights into the reaction of baking lipases in cakes

Stemler,

Geisslitz,

Cutignano

et al. 2023

Front. Nutr.

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Lipases are promising improvers of cake batter and baking properties. Their suitability for use in various cake formulations cannot be predicted yet, because the reactions that lead to macroscopic effects need to be unravelled. Therefore, the lipidome of three different cake recipes with and without lipase treatment was assessed by ultra high performance liquid chromatography-mass spectrometry before and after baking. By comparing the reaction patterns of seven different lipases in the recipes with known effects on texture, we show that lipase substrate specificity impacts baking quality. Key reactions for the recipes were identified with the help of principal component analysis. In the eggless basic cake, glyceroglycolipids are causal for baking improvement. In pound cake, lysoglycerophospholipids were linked to textural effects. Lipase substrate specificity was shown to be dependent on the recipe. Further research is needed to understand how recipes can be adjusted to achieve optimal lipase substrate specificity for desirable batter and baking properties.

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Section: Discussionmentioning

confidence: 99%

Lipidomic insights into the reaction of baking lipases in cakes

Stemler,

Geisslitz,

Cutignano

et al. 2023

Front. Nutr.

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State-Of-Art Precise Control in Foods Processing: Pasteurization and Lyophilization

Jenko

2024

Worldwide Megatrends in Food Safety and Food Security [Working Title]

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Food safety requires repeatability and precision in food processing and optimal signal-to-noise ratio, that is, robustness to environmental variables and interfering parameters in food processing, and processes must be traceable. A thermal process is controlled according to required temperature curves by methods from various areas of process control theory. Using the case study of industrially produced soft-boiled eggs with simultaneous pasteurization (disabling of Salmonella in the egg yolk), we demonstrate technological progress of the precise temperature process control in foods industry. The simplest thermal process control is implemented with on/off regulation of heating and cooling. Accuracy is improved with the introduction of proportional, integral, and derivative (PID) control. Fuzzy control is now used in many thermal process controls. The current state of the art is the use of artificial intelligence (AI) where we train a neural network in several iterations under different conditions. The trained neural network controls the thermal process according to the required sequence. Such a control is most insensitive to environment variables by its design. We present the drawbacks and complexity of individual approaches to precise thermal control in the food industry. One must note that the matter of the case study—egg’s pasteurization and preservation of yolk softness—have opposing temperature requirements, and coexistence of the two is not granted.

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Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

Cited by 2 publications

References 51 publications

Lipidomic insights into the reaction of baking lipases in cakes

Lipidomic insights into the reaction of baking lipases in cakes

State-Of-Art Precise Control in Foods Processing: Pasteurization and Lyophilization

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