Saccharides alleviate the heat aggregation behavior of egg yolk: Characterization of heat stability, rheological and structure changes

Abstract

Abstract To alleviate the quality deterioration of liquid egg yolk caused by increased sterilization temperature. This study investigated the effects of sucrose, glucose, trehalose, and arabinose on the heat aggregation behavior of egg yolk. The results showed that saccharides significantly increased the thermal denaturation temperature, effectively inhibited the heat-induced thickening effect, and slowed the decrease in the soluble protein content and emulsifying activity of liquid egg yolk after heat treatment. At the same time, the FT-IR and surface group indicated that saccharide could alleviate the change degree of structuration and the exposure of hydrophobic residues of protein molecules egg yolk protein. It was also found that the aggregation degree of egg yolk is relatively low by observing the microstructure. In summary, sucrose, glucose, trehalose, and arabinose could alleviate the heat aggregation behavior of egg yolk, which could be applied to produce liquid egg yolk with enhanced heat stability.