| Autor: |
YANG Jianrong, LIU Jiahan, WANG Yuemeng, WU Yue, JIAO Han, LÜ Jianhao, LI Xin |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Shipin Kexue, Vol 44, Iss 15, Pp 368-389 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20220613-122 |
| Popis: |
Egg yolk is rich in nutrition and complex in structure. Its major components are egg yolk granules (EYGs) and egg yolk plasma (EYP). The physicochemical properties and microstructures of egg yolk and its components are greatly affected by different treatments during processing, and in turn affect their functional properties. Therefore, this paper reviews the effects of different treatments including salting, alkali treatment, heat treatment and enzymatic treatment on the physicochemical properties (surface hydrophobicity, oil exudation, and protein solubility) and microstructure of egg yolk as well as EYGs and EYP. In addition, this paper discusses the functional changes of egg yolk and its components after different treatments. We expect this review to provide theoretical support for future research on the physicochemical properties and microstructure of egg yolk components and on their effects on the functional properties of egg yolk components. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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