| Abstrakt: |
Egg yolk granules (EYGs) are the precipitate of egg yolk obtained after dilution and centrifugation. These precipitates possess certain emulsifying properties owing to their main component, lipoproteins. Although the emulsifying properties of natural granules are relatively poor due to their internal structures, they can be significantly improved after different treatments. However, insightful discussion and systematic summary are still lacking in this field. In this article, several widely used methods, including mechanical, heat, exogenous addition, chemical, and enzymatic treatments, to improve the emulsifying properties and emulsion stability of EYGs are reviewed; their action mechanisms are found to be different. In order to provide theoretical references for improving the emulsifying properties of EYGs and determine the action mechanisms, the structures and emulsifying properties of EYGs after different treatments are expounded in this article. Moreover, the development directions of EYGs are proposed, aiming to improve their application value in future food systems. [ABSTRACT FROM AUTHOR] |
