文献类型：期刊文献

英文题名：Inhibitory mechanism of trypsin combined with D-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk

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

第一作者：Li, Xin

通信作者：Luo, P[1];Li, XF[1];Huang, MZ[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), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2023

卷号：188

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20234314948811);Scopus(收录号：2-s2.0-85174633510);WOS:【SCI-EXPANDED(收录号:WOS:001104155200001)】；

基金：This study was financially supported by grants from the National Natural Science Foundation of China (No. 32260597, No.32360552), Guizhou Provincial Science and Technology Foundation (No. KY [2022] key 036), Open Foundation for Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education (No. KY [2022] 443), and Guizhou Provincial Natural Science Foundation (No. ZK [2022] 360).

语种：英文

外文关键词：Gelation of egg yolk; Trypsin enzymolysis; D -Galactose; Inhibitory mechanism; Synergistic effect

摘要：Frozen egg yolk has the advantages of high nutritional value, convenient transportation, and long-term storage; however, freezing causes gelation of egg yolk, resulting in the deterioration of its functional properties. To minimize freezing-induced changes in the function and structure of egg yolks, the inhibitory effects of D-galactose, trypsin, and a combination of D-galactose and trypsin on freezing-induced gelation of egg yolk were evaluated. The results revealed that D-galactose enhanced the solubility, reduced hardness and viscosity, increased fluidity, and inhibited freeze-induced gelation of egg yolks. Trypsin reduced the turbidity and particle size of egg yolks, further enhanced the polarity and solubility, and partially inhibited freeze-induced gelation. The combination of trypsin and D-galactose exhibited a synergistic effect, with trypsin playing an important role. Overall, this combination exerted a remarkable inhibitory effect on freeze-induced gelation of egg yolk.