AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science of Animal Products Article
PDF (1.5 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Review Article | Open Access

Improvement of emulsification of egg yolk powder: protein modification techniques

Rui Chuang1, Mengzhuo Liu1, Dekun Meng1, Huajiang Zhang1( ), Hanyu Li1( ), Lina Xu1( ), Ning Xia1, Ahmed M. Rayan2, Mohamed Ghamry3
College of Food Science, Northeast Agricultural University, Heilongjiang 150030, China
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
Show Author Information

Graphical Abstract

Abstract

As a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic review of emulsification modification techniques for egg yolk powder, including physical, chemical, and enzyme modification techniques, to improve its emulsification properties and processing adaptability, and to provide a reference for solving such problems. The characteristics of various modification methods were analysed and compared. Future research should focus on optimising the modification process, gaining a deeper understanding of the modification mechanism and developing more mechanisms for the joint application of modification techniques, to maximise the application potential of egg yolk powder and to meet the growing and diversified needs of the food industry.

Keywords

egg yolk powderemulsificationmodification techniqueenzyme modificationmodification mechanism

References

[1]

M. Anton, Egg yolk: structures, functionalities and processes, J. Sci. Food Agric. 93 (2013) 2871–2880. https://doi.org/10.1002/jsfa.6247.
Crossref Google Scholar
[2]

J. Orcajo, I. Marcet, B. Paredes, et al., Egg yolk hydrolysed granules: characteristics, rheological properties and applications, Food Bioprod. Process. 91 (2013) 457–463. https://doi.org/10.1016/j.fbp.2013.04.003.
Crossref Google Scholar
[3]

J. H. Li, J. L. Zhai, L. P. Gu, et al., Hen egg yolk in food industry: a review of emerging functional modifications and applications, Trends Food Sci. Technol. 115 (2021) 12–21. https://doi.org/10.1016/j.jpgs.2021.06.031.
Crossref Google Scholar
[4]

L. Campbell, V. Raikos, S. Euston, Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment, Food Hydrocolloid. 19 (2005) 533–539. https://doi.org/10.1016/j.foodhyd.2004.10.031.
Crossref Google Scholar
[5]

C. Rannou, D. Queveau, V. Beaumal, et al., Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders, J. Food Eng. 154 (2015) 58–68. https://doi.org/10.1016/j.jfoodeng.2014.11.002.
Crossref Google Scholar
[6]

J. H. Li, C. Y. Wang, X. Li, et al., Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk, Food Biosci. 23 (2018) 115–120. https://doi.org/10.1016/j.fbio.2017.12.004.
Crossref Google Scholar
[7]

M. Le Denmat, M. Anton, G. Gandemer, Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment, J. Food Sci. 64 (2006) 194–197. https://doi.org/10.1111/j.1365-2621.1999.tb15863.x.
Crossref Google Scholar
[8]

C. H. Chang, F. G. Niu, Y. J. Su, et al., Characteristics and emulsifying properties of acid and acid-heat induced egg white protein, Food Hydrocolloid. 54 (2016) 342–350. https://doi.org/10.1016/j.foodhyd.2015.09.026.
Crossref Google Scholar
[9]

L. Y. Ren, J. Y. Liu, X. Q. Zhang, et al., Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk, LWT-Food Sci. Technol. 131 (2020) 109675. https://doi.org/10.1016/j.lwt.2020.109675.
Crossref Google Scholar
[10]

Q. Yu, Y. J. Chi, Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk, J. Food Sci. 88 (2023) 5108–5121. https://doi.org/10.1111/1750-3841.16792.
Crossref Google Scholar
[11]

W. F. Zhao, Y. J. Chi, Y. Chi, Saccharides alleviate the thermal instability behavior of liquid egg yolk: influence on rheology property, emulsifying property and protein conformation, Food Hydrocolloid. 143 (2023) 108853. https://doi.org/10.1016/j.foodhyd.2023.108853.
Crossref Google Scholar
[12]

Y. L. Yu, Y. Guan, H. D. Wen, et al., Mild heating assisted alkaline pH shifting modify the egg white protein: the mechanism and the enhancement of emulsifying properties, LWT-Food Sci. Technol. 151 (2021) 112094. https://doi.org/10.1016/j.lwt.2021.112094.
Crossref Google Scholar
[13]

X. Luo, Q. Wang, Y. Y. Wu, et al., Mechanism of effect of heating temperature on functional characteristics of thick egg white, LWT-Food Sci. Technol. 154 (2022) 112807. https://doi.org/10.1016/j.lwt.2021.112807.
Crossref Google Scholar
[14]

Z. M. Baboli, L. Williams, G. Chen, Design of a batch ultrasonic reactor for rapid pasteurization of juices, J. Food Eng. 268 (2020) 109736. https://doi.org/10.1016/j.jfoodeng.2019.109736.
Crossref Google Scholar
[15]

M. Li, X. Li, J. Li, et al., Effects of multiple freeze-thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides, Food Funct. 9 (2018) 4602–4610. https://doi.org/10.1039/c8fo01101j.
Crossref Google Scholar
[16]

H. F. Feng, H. Jin, Y. Gao, et al., Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates, Food Chem. 330 (2020) 127215. https://doi.org/10.1016/j.foodchem.2020.127215.
Crossref Google Scholar
[17]

F. Fernández-Martín, M. Pérez-Mateos, S. Dadashi, et al., Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: egg yolk, Innov. Food Sci. Emerg. Technol. 49 (2018) 176–183. https://doi.org/10.1016/j.ifset.2017.11.006.
Crossref Google Scholar
[18]

J. Y. Zhao, F. J. Dong, Y. Y. Li, et al., Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate, Process Biochem. 50 (2015) 1607–1613. https://doi.org/10.1016/j.procbio.2015.06.021.
Crossref Google Scholar
[19]

O. Gmach, J. Golda, U. Kulozik, Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions, Food Hydrocolloid. 123 (2022) 107109. https://doi.org/10.1016/j.foodhyd.2021.107109.
Crossref Google Scholar
[20]

X. Hei, Z. Liu, S. S. Li, et al., Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream, Int. J. Biol. Macromol. 257 (2024) 128183. https://doi.org/10.1016/j.ijbiomac.2023.128183.
Crossref Google Scholar
[21]

K. Aganovic, C. Hertel, R. F. Vogel, et al., Aspects of high hydrostatic pressure food processing: perspectives on technology and food safety, Compr. Rev. Food Sci. Food Saf. 20 (2021) 3225–3266. https://doi.org/10.1111/1541-4337.12763.
Crossref Google Scholar
[22]

W. Yan, L. W. Qiao, X. H. Gu, et al., Effect of high pressure treatment on the physicochemical and functional properties of egg yolk, Eur. Food Res. Technol. 231 (2010) 371–377. https://doi.org/10.1007/s00217-010-1286-7.
Crossref Google Scholar
[23]

M. J. Tan, J. J. Xu, H. Gao, et al., Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates, J. Food Eng. 306 (2021) 110622. https://doi.org/10.1016/j.jfoodeng.2021.110622.
Crossref Google Scholar
[24]

Y. Bai, X. M. Zeng, C. Zhang, et al., Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism, LWT-Food Sci. Technol. 146 (2021) 111397. https://doi.org/10.1016/j.lwt.2021.111397.
Crossref Google Scholar
[25]

J. Yang, F. H. Huang, Q. D. Huang, et al., Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment, Food Sci. Hum. Well. 12 (2023) 431–441. https://doi.org/10.1016/j.fshw.2022.07.045.
Crossref Google Scholar
[26]

Y. X. Xie, J. Q. Wang, Y. Wang, et al., Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk, Ultrason. Sonochem. 60 (2020) 104767. https://doi.org/10.1016/j.ultsonch.2019.104767.
Crossref Google Scholar
[27]

T. Yoshimasa, H. Akihiro, P. H. Li, et al., The effects of high-intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk, Food Front. 5 (2024) 1353–1369. https://doi.org/10.1002/fft2.384.
Crossref Google Scholar
[28]

X. T. Li, T. Luo, L. F. Wang, et al., Emulsifying properties of wheat germ protein: effect of different ultrasonic treatment, Ultrason. Sonochem. 98 (2023) 106479. https://doi.org/10.1016/j.ultsonch.2023.106479.
Crossref Google Scholar
[29]

J. G. Zhang, Q. Liu, Q. Chen, et al., Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification, Ultrason. Sonochem. 88 (2022) 106099. https://doi.org/10.1016/j.ultsonch.2022.106099.
Crossref Google Scholar
[30]

X. Z. Xia, T. T. Li, Q. Li, et al., Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods, Int. J. Food Sci. Technol. 58 (2022) 811–823. https://doi.org/10.1111/ijfs.16240.
Crossref Google Scholar
[31]

Q. L. Zhao, X. Hong, L. P. Fan, et al., Solubility and emulsifying properties of perilla protein isolate: improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate, Food Chem. 382 (2022) 132252. https://doi.org/10.1016/j.foodchem.2022.132252.
Crossref Google Scholar
[32]

X. X. Lu, Q. Yin, Z. Zheng, et al., Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion, J. Food Sci. 88 (2023) 744–756. https://doi.org/10.1111/1750-3841.16446.
Crossref Google Scholar
[33]

C. J. Yan, Z. Zhou, Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate, LWT-Food Sci. Technol. 143 (2021) 111117. https://doi.org/10.1016/j.lwt.2021.111117.
Crossref Google Scholar
[34]

F. Y. Xu, Q. H. Wen, R. Wang, et al., Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment, Food Chem. 363 (2021) 129892. https://doi.org/10.1016/j.foodchem.2021.129892.
Crossref Google Scholar
[35]

B. G. Shilpashree, S. Arora, P. Chawla, et al., Effect of succinylation on physicochemical and functional properties of milk protein concentrate, Food Res. Int. 72 (2015) 223–230. https://doi.org/10.1016/j.foodres.2015.04.008.
Crossref Google Scholar
[36]

Y. Y. Wu, X. L. Xiang, L. Liu, et al., Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein, LWT-Food Sci. Technol. 171 (2022) 114155. https://doi.org/10.1016/j.lwt.2022.114155.
Crossref Google Scholar
[37]

Z. T. Lian, S. Yang, L. Cheng, et al., Emulsifying properties and oil-water interface properties of succinylated soy protein isolate: affected by conformational flexibility of the interfacial protein, Food Hydrocolloid. 136 (2023) 108224. https://doi.org/10.1016/j.foodhyd.2022.108224.
Crossref Google Scholar
[38]

S. Basak, R. S. Singhal, Succinylation of food proteins: a concise review, LWT-Food Sci. Technol. 154 (2022) 112866. https://doi.org/10.1016/j.lwt.2021.112866.
Crossref Google Scholar
[39]

N. A. M. Azrin, M. S. M. Ali, R. Rahman, et al., Versatility of subtilisin: a review on structure, characteristics, and applications, Biotechnol. Appl. Biochem. 69 (2022) 2599–2616. https://doi.org/10.1002/bab.2309.
Crossref Google Scholar
[40]

S. T. Tang, X. Zhou, M. Gouda, et al., Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties, LWT-Food Sci. Technol. 110 (2019) 214–222. https://doi.org/10.1016/j.lwt.2019.04.070.
Crossref Google Scholar
[41]

Q. Li, S. T. Tang, F. K. Mourad, et al., Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis, Food Hydrocolloid. 101 (2020) 105521. https://doi.org/10.1016/j.foodhyd.2019.105521.
Crossref Google Scholar
[42]

H. P. Rajendhran, V. K. Vaidyanathan, S. Venkatraman, et al., Optimization of enzymatic hydrolysis by protease produced from Bacillus subtilis MTCC 2423 to improve the functional properties of wheat gluten hydrolysates, Int. J. Food Sci. 2024 (2024) 5053510. https://doi.org/10.1155/2024/5053510.
Crossref Google Scholar
[43]

W. J. Liu, X. L. Li, S. G. Li, et al., Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk, Food Chem. 369 (2022) 130891. https://doi.org/10.1016/j.foodchem.2021.130891.
Crossref Google Scholar
[44]

Y. Ding, L. Chen, Y. G. Shi, et al., Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: the impact of enzyme choice and the degree of hydrolysis, Food Hydrocolloid. 113 (2021) 106519. https://doi.org/10.1016/j.foodhyd.2020.106519.
Crossref Google Scholar
[45]

M. Moghadam, M. Salami, M. Mohammadian, et al., Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis, Food Biosci. 36 (2020) 100611. https://doi.org/10.1016/j.fbio.2020.100611.
Crossref Google Scholar
[46]

Z. H. Yu, J. R. Hu, S. X. Gao, et al., Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk, Food Res. Int. 156 (2022) 111146. https://doi.org/10.1016/j.foodres.2022.111146.
Crossref Google Scholar
[47]

R. R. Lima, R. Stephani, Í. T. Perrone, et al., Plant-based proteins: a review of factors modifying the protein structure and affecting emulsifying properties, Food Chem. Adv. 3 (2023) 100397. https://doi.org/10.1016/j.focha.2023.100397.
Crossref Google Scholar
[48]

Y. Gao, J. H. Li, C. H. Chang, et al., Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk, Food Hydrocolloid. 97 (2019) 105224. https://doi.org/10.1016/j.foodhyd.2019.105224.
Crossref Google Scholar
[49]

X. Fu, X. Huang, Y. G. Jin, et al., Characterization of enzymatically modified liquid egg yolk: structural, interfacial and emulsifying properties, Food Hydrocolloid. 105 (2020) 105763. https://doi.org/10.1016/j.foodhyd.2020.105763.
Crossref Google Scholar
[50]

K. Daimer, U. Kulozik, Oil-in-water emulsion properties of egg yolk: effect of enzymatic modification by phospholipase A2, Food Hydrocolloid. 23 (2009) 1366–1373. https://doi.org/10.1016/j.foodhyd.2008.10.002.
Crossref Google Scholar
[51]

H. Rui, L. P. Gu, C. H. Chang, et al., Development of a novel dual-enzyme modification method for the functionality improvement of egg yolk powder, Food Biosci. 59 (2024) 103969. https://doi.org/10.1016/j.fbio.2024.103969.
Crossref Google Scholar
Food Science of Animal Products
Volume 2 Issue 4,
December 2024
Article number: 9240095
DOI: 10.26599/FSAP.2024.9240095
Cite this article:
Chuang R, Liu M, Meng D, et al. Improvement of emulsification of egg yolk powder: protein modification techniques. Food Science of Animal Products, 2024, 2(4): 9240095. https://doi.org/10.26599/FSAP.2024.9240095

471

Views

73

Downloads

0

Crossref

Altmetrics
Received: 14 September 2024
Revised: 08 October 2024
Accepted: 24 October 2024
Published: 08 January 2025
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return