Affiliation:
1. State Key Laboratory of Food Science and Resources Nanchang University Nanchang China
2. School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing Guizhou Medical University Guiyang China
3. Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science Fujian Agriculture and Forestry University Fuzhou China
Abstract
AbstractBACKGROUNDGel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated.RESULTSCompared with the blank group, the addition of LA and OA (10–50 g kg−1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg−1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg−1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel.CONCLUSIONBoth fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
Funder
State Key Laboratory of Food Science and Technology