Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity.

Ovotransferrin (OVT) is very rich in nutritional value and possesses a variety of biological activities. However, there is a lack of suitable OVT extraction methods that are simple and suitable for large-scale production. For this reason, this study explored a new method of ovalbumin OVT extraction based on mesophilic treatment.

Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanism.

Backgroud: Freezing is a commonly used method to prolong the storage duration of egg yolk, which induces irreversible gelation after being stored below -6 °C. The present study examined the effects of pre-freezing and thawing conditions on the gelation of egg yolk liquid, accessing its rheological properties, molecular structure and water mobility.

Results: The results indicated that pre-freezing at -40 °C for 7 days followed by storage at -18 °C was a cost-effective method, with the consistency coefficient being decreased by approximately 30% compared to that of egg yolk liquid frozen directly at -18 °C.

Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise.

This study explored the differences in physicochemical properties and flavor characteristics of mayonnaise prepared by partially replacing vegetable oil with salted hen egg yolk oil (M-HE), salted duck egg yolk oil (M-DE), and fresh egg yolk oil (M-FE). The results showed that the modified egg yolk oil (EYO) mayonnaise exhibited more homogeneous and denser droplets, along with a richer golden color compared to corn oil-based mayonnaise (M-CO). Additionally, the EYO mayonnaise had higher viscosity and smaller particle size.

Construction of composite nanoparticles of β-cyclodextrin and corn starch encapsulating 5-hydroxytryptophan for sustained release and sleep improvement in vivo.

5-Hydroxytryptophan (5-HTP) is a functional food ingredient widely recognized for its sleep-enhancing properties, but it has a short elimination half-life in vivo, resulting in suboptimal pharmacokinetic performance. In this study, we developed a composite nanoparticles system based on β-cyclodextrin and corn starch using the anti-solvent precipitation method for the encapsulation and sustained release of 5-HTP. The nanoparticles were characterized using laser particle size analysis, Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and evaluation of their digestive properties in simulated gastrointestinal fluids.

The role of defatted hydrolyzed egg yolk powder in protecting DHA algal oil.

This study comprehensively investigated DHA algal oil emulsions and microcapsules prepared with different egg yolk hydrolysates (DHYP). Dual-enzyme (phospholipase A1 and protease) treatment enhanced emulsion stability by boosting protein adsorption, reducing particle size, and increasing zeta potential. For microcapsules, EF-DUAL, treated with dual-enzymes, had improved solubility, dispersibility, and wall material compactness, effectively protecting DHA from oxidation.

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.

The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.

Boron controls apical dominance in Pea (Pisum sativum) via promoting polar auxin transport.

Plant architecture and subsequent productivity are determined by the shoot apical dominance, which is disturbed by the deficiency of boron, one of the essential trace elements for plant growth and reproduction. However, the mechanism by which B controls shoot apical dominance or axillary bud outgrows under B deficiency is still unclear. This work aimed to investigate the mechanistic basis of this process, with focus on the interaction between B and polar auxin transport.

Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk.

Due to imbalanced demand favoring egg whites, the egg industry faces a surplus of egg yolk, limiting overall growth. This study designed a feasible process for the crude extraction of livetins and phosvitin (PV) and revealed the related separation mechanisms. Our method utilized a 1:9 egg yolk dilution at pH 6.

Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation.

Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan gum (XG) as rheological modifiers on the stability of fermented egg white gels. Rheological analysis revealed that the addition of both gums significantly influenced gel properties, with XG demonstrating superior performance.

Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity.

Collagen peptides play a crucial role in promoting skin elasticity and enhancing joint health, with potential functions to be explored. Enzyme hydrolysis is crucial for the molecular weight and sequence of peptides, influencing the bio-activity. In this study, the angiotensin-converting enzyme (ACE) inhibitory activity and fibroblast proliferation activity of differentially molecular weight peptides derived from dual- or triple-enzyme hydrolysis were compared.

Different effects of low- and high-density lipoproteins in egg yolk on lipid metabolism of mouse: Role of phospholipids-to-cholesterol intake ratio.

Recent evidence increasingly indicates that moderate egg consumption (up to one egg per day) poses no significant risk of cardiovascular diseases in healthy individuals, leading researchers to speculate whether other lipids in eggs affect lipid metabolism. In this research, C57BL/6J mice were given chow diets containing egg yolk low-density lipoprotein (LDL) and high-density lipoprotein (HDL), two natural components with different proportions of phospholipids and cholesterol, to explore the effects of the phospholipids-to-cholesterol intake ratio on lipid metabolism. Increases in liver weight and liver index were observed following LDL intake, while body weight and epididymal fat decreased after HDL intake in a dose-dependent manner.

Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties.

This study aims to clarify the difference between phospholipase A1 (PLA1) and phospholipase A2 (PLA2) in terms of hydrolyzing egg yolk (EY). The results indicated that the disintegration of the lipoprotein micelle structure after phospholipase hydrolysis induced an enhanced solubility of proteins. The solubility after PLA1 and PLA2 treatment (91.

Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods.

Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yolk lipid. Therefore, in this study, the extraction of egg yolk lipids by supercritical CO fluid extraction (SFE), subcritical propane extraction (SPE) and ethanol solvent extraction (SE) was studied, and the differences in composition and physicochemical properties of the three yolk lipids were analyzed.

Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture.

Egg white (EW), a rich protein source, holds promise for creating a high-protein, low-fat gel product. However, browning issues during heating and sterilization have hindered its wider application. In this study, lactic acid bacteria fermentation was employed to eliminate reducing sugar in EW, and its impact on the molecular structure and gelling properties was explored.

Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.

In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content.

Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship study.

This study investigated the impact of high-intensity ultrasound (HIU) treatment on the physiochemical, conformational, and immunomodulatory activity of the OVT-CA complex, emphasizing the structure-function relationship. HIU treatment reduced particle size, improved dispersion, and increased electronegativity of the complex. It facilitated binding between OVT and CA, achieving a maximum degree of 45.

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families.

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery.

Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins.

Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products.

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry.

Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.

Background: Salted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In the present study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk.

Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity.

In this study, egg yolk selenium peptides (Se-EYP) were prepared using double-enzyme hydrolysis combined with a shearing pretreatment. The properties of the selenopeptides formed were then characterized, including their yield, composition, molecular weight distribution, antioxidant activity, in vitro digestion, and immunomodulatory activity. The peptide yield obtained after enzymatic hydrolysis using a combination of alkaline protease and neutral protease was 74.

The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activity.

Seeking safe and environmentally friendly natural immunomodulators is a pressing requirement of humanity. This study investigated the differential binding characteristics of two polar polyphenols (PP), namely epicatechin (EC) and chlorogenic acid (CA), to ovotransferrin (OVT), and explored the relationship between structural transformations and immunomodulatory activity of OVT-PP complexes. Results showed that CA exhibited a stronger affinity for OVT than EC, mainly driven by hydrogen bonds and van der Waals forces.

The targeted development of collagen-active peptides based on composite enzyme hydrolysis: a study on the structure-activity relationship.

Fish collagen, derived from sustainable sources, offers a valuable substrate for generating peptides with diverse biofunctionalities. In this study, alkaline, papain, and ginger protease were used to enzymatically hydrolyze fish skin collagen. The peptide molecular weight distribution and sequence were measured using HPLC and ICP-MS-MS, with papain/alkaline protease (AP) and papain/alkaline/ginger protease (APG) hydrolyzed samples compared.

Cell-Free Supernatant of 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism.

Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their "natural" and antibacterial properties. In this study, the feasibility of using cell-free supernatant of 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na/K-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS.

Investigating the mechanism of antioxidants as egg white powder flavor modifiers.

Background: The uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants - green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) - were selected to modify the flavor.