Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties.

This study explored the impact of varying alkalinity levels in pH-shifting treatments on egg yolk protein (EYP) emulsification and investigated the underlying oil-water interface adsorption mechanism. Increasing alkaline pH-shifting treatment exposed more hydrophobic groups within EYP, altering its tertiary structure. Moreover, pH-shifting treatment reduced solution particle size (P < 0.

Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white.

The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly (P < 0.

Limited Variation in Codon Usage across Mitochondrial Genomes of Non-Biting Midges (Diptera: Chironomidae).

The codon usage patterns of mitochondrial genomes offer insights into the evolutionary and phylogenetic studies of species. Codon usage analysis has been conducted in a few Chironomidae species, and the codon usage patterns in other species remain ambiguous. We aim to reveal the codon usage differences in the mitochondrial genomes across this family.

Identification of novel Tet(X6)-Tet(X2) recombinant variant in from a bullfrog farm and downstream river in China.

Introduction: The dissemination of strains producing tetracyclines monooxygenase Tet(X) from breeding farms to the natural environment poses a potential threat to public health.

Methods: Antimicrobial susceptibility testing and WGS were performed to identify resistance phenotypes and genotypes. Cloning experiments, sequence alignment, and homology modeling were used to characterize the function and formation mechanisms of the recombinant variant.

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.

Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.

Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white.

Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This study intended to investigate the mechanism of pasteurization processing affects the foam performance of LEW. The foaming capacity (FC) of LEW deteriorated significantly (ΔFCmax = 72.

Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective.

This paper was dedicated to the study of the effect of sucrose-phosphate on aspects of physicochemical properties, lipid distribution and protein structure during the picklig of reduced-salt salted egg yolk (SEY). This work constructed a reduced-salt pickling system from a new perspective (promoting osmosis) by using a sucrose-phosphate-salt. Results showed that SEY-28d achieved a desirable salt content (1.

Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks.

Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, λ, and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity.

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis.

As a weakly gelling protein, hot spring egg white underwent thinning during storage. This study explored the mechanism of thinning in hot spring egg white from the perspective of "gel structure and protein composition" using quantitative proteomics, SEM, SDS-PAGE, and other techniques. Quantitative proteomics analysis showed that there were 81 (44 up-regulated and 21 down-regulated) key proteins related to thinning of hot spring egg white.

New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: label-free quantitative phosphoproteomics, morphometry and bioinformatics.

Background: Lipid droplets (LDs) are important multifunctional organelles responsible for lipid metabolism of postmortem muscle. However, the dynamics in their building blocks (cores and layers) and phosphorylation of lipid droplet-related proteins (LDRPs) regulating meat lipolysis remain unknown at salt-stimulated conditions.

Results: LDRPs extracted from cured porcine biceps femoris (1% and 3% salt) were subjected to label-free quantitative phosphoproteomic analysis and LDs morphological validation.

A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein.

This study investigated the impact of varied pH treatments on the structural, emulsification, and interfacial adsorption properties of egg yolk. The solubility of egg yolk proteins decreased and then increased in response to pH changes, with a minimum value (41.95 %) observed at pH 5.

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties.

The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk. In this paper, we prepared DHA-fortified egg yolk emulsion using high-speed shearing (HSS) only and HSS combined with high-pressure homogenization (HPH), respectively. HPH reduced particle size and zeta potential, allowing for better emulsion stability.

An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation.

This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.

Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes.

There is an urgent need to explore the salt penetration and water migration in the cooked salted egg yolk (CSEY) gel. The aim of this study was to investigate the effect of salt and water on the physicochemical, structural and flavor characteristics of CSEY gel stored at 25 °C. The hardness of the yolk increased significantly (608.

Preparation and characterization of edible carboxymethyl cellulose films containing natural antibacterial agents: Lysozyme.

Carboxymethyl cellulose (CMC) films containing lysozyme (Lys) were prepared in this study and changes in properties of the films were investigated. Enhancement in mechanical properties was observed with increased Lys, maximum (0.05 g/100 mL) reached to 39.

The DegU Orphan Response Regulator Contributes to Heat Stress Resistance in .

is more heat-resistant than most other non-spore-forming foodborne pathogens, posing a threat to food safety and human health, particularly during chilled food processing. The DegU orphan response regulator is known to control heat resistance in ; however, the underlying regulatory mechanism is poorly understood. Here, we show that DegU contributes to exponential growth under mild heat-shock stress.

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels.

The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex.

The mechanism by which sodium tripolyphosphate affected the aggregation behavior of ovalbumin-lysozyme complexes was investigated in this work. The highest stability coefficients were detected for natural ovalbumin and lysozyme at pH 9.0 and pH 5.