文献类型：期刊文献

英文题名：Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

作者：Li, Xin Zhang, Yufeng Wu, Yingmei Huang, Xiang Wu, Yongyan Geng, Fang Huang, Qun Huang, Mingzheng Li, Xiefei

第一作者：Li, Xin

通信作者：Huang, Q[1];Huang, Q[2]

机构：[1]Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China;[2]Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China;[3]Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China;[4]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China

第一机构：Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China;corresponding author), Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China.

年份：2024

卷号：103

期号：6

外文期刊名：POULTRY SCIENCE

收录：;Scopus(收录号：2-s2.0-85189967013);WOS:【SCI-EXPANDED(收录号:WOS:001229074200001)】；

基金：This study was financially supported through grants from the National Natural Science Foundation of China (No. 32260597, 32360552) , the Key Project of Natural Science Foundation of Guizhou Province (No. KY[2022] key 036) , the National Key R&D Program of China (No. 2022YFD2101001) , the Guizhou Provincial Natural Science Foundation (No. ZK [2022] 360) .

语种：英文

外文关键词：egg yolk gel; metal ion; egg yolk protein; microstructure; intermolecular force

摘要：To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K +/- , Ca 2 +/- , Mg 2 +/- and Fe 3 +/- ) with different concentrations (0 -0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were bene ficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono -bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d 4,3 ) and apparent viscosity of egg yolk, destroying the disul fide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient forti fied egg yolk products.