Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

Primacella, Monica; Wang, Tong; Acevedo, Nuria C.

doi:10.1021/acs.jafc.7b04370

Cited by 33 publications

(20 citation statements)

References 27 publications

(79 reference statements)

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“…Bovine serum albumin was used to establish a standard curve, and protein concentrations were reported as milligrams per milliliter. Protein distribution (initial β stream, zinc acetate and calcium acetate-precipitated pellets, and supernatant) were assessed qualitatively using SDS-PAGE under reducing conditions, as described by Primacella et al (2018). Individual proteins were identified using an SDS-PAGE molecular weight broad range standard (Bio-Rad laboratories, Hercules, CA), and protein bands were identified according to the profile reported by Mather (2000).…”

Section: Methodsmentioning

confidence: 99%

Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product

Price

Tao

Clark

et al. 2020

Journal of Dairy Science

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There has been a great deal of interest in developing isolated dairy lipid fractions that are rich in phospholipids (PL), due to their health benefits and functional properties. Dairy by-products that contain elevated levels of PL and milk fat globule membrane (MFGM) proteins can be an excellent source for these isolates. The β stream, a by-product of anhydrous milk fat production, is an excellent candidate because it contains a higher concentration of PL than many other dairy byproducts. In this study, we investigated an economically feasible processing method to obtain these valuable components from the β stream. The use of zinc acetate and calcium acetate, along with mild heat treatment and pH adjustment, was effective in precipitating PL and proteins into a pellet fraction. With an additional extraction from the pellet using ethanol (90% at 70°C), a PL-enriched lipid fraction was obtained. The effective precipitation conditions were zinc acetate of 25 mM concentration at pH greater than 6.5 at 30°C, and calcium acetate of greater than 75 mM concentration at pH greater than 6.5 at 60°C. With ethanol extraction, PL recovery of 97.7 ± 1.7% from the zinc acetate precipitate and 94.9 ± 3.7% from calcium acetate precipitate were achieved.

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Section: Methodsmentioning

confidence: 99%

Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product

Price

Tao

Clark

et al. 2020

Journal of Dairy Science

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“…Products from "first processing" are mainly for the food industry (such as liquid, frozen and powdered egg products), while speciality egg products (such as formulated and cooked eggs) are for consumers [7]. Processed egg products are used in the food industry for a wide variety of purposes, including: ingredients for pasta, bakery products, sea-food products, meat products, dairy products, mayonnaise, sauces and salad dressings [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

et al. 2021

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Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

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“…The fluidity loss affects the functionality. Gelation process is not fully understood, but most researchers agreed that ice crystal formation leads to the aggregation of proteins (Au et al, 2015;Primacella et al, 2018;Chang et al, 1977). Atilgan and Unluturk (2008) examined the rheological behaviour of liquid egg products at different temperatures.…”

Section: Introductionmentioning

confidence: 99%

Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk

Hidas

Németh²,

Visy

et al. 2021

Progress

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Eggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, liquid egg yolk or albumin. They have a shelf life of a few weeks, but freezing can increase it to 1 year. However, freezing causes gelation in case of egg yolk. This process is highly dependent on the conditions of freezing and thawing.In our study, raw liquid egg yolk was frozen and stored for 14 days at −18 °C. On days 1, 7 and 14 samples were thawed by two different methods. Denaturation temperature and enthalpy were investigated by differential scanning calorimetry. Besides, rheological properties were examined at 20 °C, Herschel–Bulkley model was fitted to flow curves of the examined samples. The dry matter content was also recorded during the experiment. Two-way ANOVA was used to analyse data.The results of the study showed that method of thawing had no significant effect on calorimetric and rheological properties and dry matter content. In contrast, freezing and frozen storage had a significant effect on denaturation enthalpy and rheological properties.

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Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

Cited by 33 publications

References 27 publications

Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product

Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk

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