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Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis

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Abstract

Freeze–thaw egg yolk pellet (FYP) could be produced as a by-product in the process of egg yolk immunoglobulin (IgY) extraction. The FYP contained many superior nutritional components like fresh egg yolk, but it has poor functionalities because of protein denaturation resulted from freezing treatment during IgY extraction. For the purpose of comprehensive utilization of egg yolk resources, FYP was subjected to enzymatic hydrolysis with alcalase to produce FYP hydrolysates (FYPh) with four enzyme concentrations of 250, 500, 1000 and 2000 U/g for improved functional properties. And then FYPh was spray dried to obtain hydrolyzed egg yolk pellet powder (HYP). Solubility, emulsifying property and surface hydrophobicity of HYP were investigated. The results showed that enzymatic hydrolysis could lead to noticeable changes in surface hydrophobicity, microstructure, solubility and emulsifying properties of HYP compared with the control group without enzymatic hydrolysis treatment. Solubility and emulsification stability index generally increased from 19 g/100 g, 12.33 to 87 g/100 g, 76.63 with increasing degree of hydrolyze, respectively. This study demonstrated that the functional properties of FYP could be effectively improved when the enzyme addition amount reached 1000 U/g. HYP prepared under this condition owes desirable solubility and emulsification, and has the potential of application in food industry.

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Abbreviations

CLSM:

Confocal laser scanning microscope

DH:

Degree of hydrolysis

DW:

Deionized water

EAI:

Emulsifying activity index

ESI:

Emulsion stability index

FYP:

Freeze–thaw egg yolk pellet

FYPh:

Freeze–thaw egg yolk pellet hydrolysates

HYP:

Hydrolyzed egg yolk pellet powder

IgY:

Egg yolk immunoglobulin

OEYP:

Original egg yolk powder

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Acknowledgements

The authors would like to express their sincere gratitude to the financial supporting from the National Natural Science Foundation of China (No. 31801483).

Funding

Financial support from the National Natural Science Foundation of China (No.31801483).

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Author notes

  1. Yujie Su and Jingle Gao have contributed equally to the manuscript.

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Yujie Su, Jingle Gao, Cuihua Chang, Junhua Li, Luping Gu & Yanjun Yang

  2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Yujie Su, Jingle Gao, Luping Gu & Yanjun Yang

  3. Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400, Hunan, China

    Lin Gong

Authors
  1. Yujie Su
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  2. Jingle Gao
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  3. Cuihua Chang
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  4. Junhua Li
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  5. Lin Gong
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  6. Luping Gu
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  7. Yanjun Yang
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Contributions

YS supervised the work and edited the manuscript; JG conceived, carried out the experiments and wrote the MS; CC: Writing—review and editing. JL: Writing—review and editing. LG: Writing—review and editing. LG: Conceptualization, Writing—review and editing, Funding acquisition; YY: Conceptualization, Writing—review and editing, Funding acquisition.

Corresponding authors

Correspondence to Luping Gu or Yanjun Yang.

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Su, Y., Gao, J., Chang, C. et al. Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis. J Food Sci Technol 59, 4362–4369 (2022). https://doi.org/10.1007/s13197-022-05511-3

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  • DOI: https://doi.org/10.1007/s13197-022-05511-3

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