Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline.

This study investigates the effects of varying heat stress temperatures (56 °C to 76 °C) on the gel characteristics of egg white protein. The results indicate that when the heat stress temperature exceeds 60 °C, the textural properties, water-holding capacity, and freeze-thaw stability of egg white gel (EWG) decrease to varying extents compared to untreated EWG. At 76 °C, the proportion of free water in EWG increases from 0.

[Widely targeted metabolomics reveals differences of secondary metabolites in rhizomes of different Coptis species].

To deeply understand the chemical components and functional differences of the rhizomes from different Coptis species, this study employed widely targeted metabolomics for the metabolic profiling of C. chinensis, C. deltoidea, and C.

Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation.

In recent years, freeze-thaw stability of high internal phase emulsions (HIPEs) has gained increasing attention. High-temperature glycosylation-modified proteins have shown to produce stable HIPEs. This study examines the effects of high-temperature glycosylation on egg white protein (EWP) and fructo-oligosaccharides (FO), focusing on how pH and EWP/FO ratios affect the structure of glycosylated EWPs (GEWPs) and HIPEs stability.

Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery.

In this paper, egg yolk-amino acid (betaine or proline) complex was prepared at different pasteurization temperatures (68, 72 and 76 °C). Then complexes were applied to stabilized mayonnaise emulsion system. The results demonstrated that liquid egg yolk (LEY) protein structure gradually aggregated, molecular flexibility increased by 5 %, interfacial tension and intermolecular force enhanced remarkably with growth of pasteurization temperature.

Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages.

In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves the preparation of glycosylation products of egg white protein (EWP) through saccharification at high temperatures in the presence of fructooligosaccharides (FO). The resulting glycation products of EWP were employed to create colloidal particles, forming HIPEs, which were further utilized to induce the formation of HIPEs gels (HIPEs-Gs).

Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure.

Pipeline blockage caused by liquid egg yolk (LEY) in the pasteurization process has become an urgent problem for egg industry. This study investigated the effects of amino acids (betaine/proline) on rheology of LEY and gel property of egg yolk gel (EYG) at various pasteurization temperatures (68, 72, and 76 °C). Rheological results revealed that 72 °C was the key transition point for increase in LEY thermal aggregation rate.

The effect of CaCl on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules.

This research investigated the effects of CaCl on the aggregation behavior and protein structure of egg yolk plasma and granules after fast salting. The addition of CaCl to the salt solution decreased T, D [4,3] and the absolute value of the zeta potential by 6.71%, 3.

Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model.

Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation. The quality changes of WEP were evaluated in PA, C-PA and PE-PP-Al packaging for 35 days at 60 °C in accelerated storage. The results indicate that among the three packaging materials, PE-PP-Al exhibits the highest barrier properties, effectively inhibiting moisture loss, caking, reduced solubility, oxidative deterioration, and decreased thermal stability in WEP.

Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg.

The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient ( value), and fluidity index (). These changes indicate delayed thermal denaturation.

Population genetic variation and geographic distribution of suitable areas of species in China.

Introduction: The rhizomes of plants have been used in traditional Chinese medicine over 2000 years. Due to increasing market demand, the overexploitation of wild populations, habitat degradation and indiscriminate artificial cultivation of species have severely damaged the native germplasms of species in China.

Methods: Genome-wide simple-sequence repeat (SSR) markers were developed using the genomic data of .

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.

Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes.

Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting.

To develop rapid detection techniques for liquid eggs' adulteration, three types of adulterations were considered: water dilution, manipulation of yolk ratio in whole egg, and blending different varieties of egg white or yolk. Objective: Establish detection techniques utilizing colorimetry, electrochemistry, and interfacial fingerprinting for these adulterations, respectively. Results: Colorimetry allows for detection (1 min·sample) of water dilution through linear (R ≥ 0.

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt.

With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount.

High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions.

This paper investigates the freeze-thaw stability of oil-in-water emulsions stabilized by high-temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl), maltodextrin (MD), oligofructose (FO), and oligomeric isomaltulose (IMO) were chosen as sugar sources for the glycosylation reaction with egg white proteins (EWPs) at 120 °C to prepare the GEWPs. The study reveals that the type of sugar significantly influences the Maillard reactions with EWPs.

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk.

In this study, the influence of compound sugar (glucose, sucrose, trehalose, and arabinose) and compound sugar and salt (glucose, sucrose, trehalose, arabinose, and NaCl) on the thermal stability of heat-treated liquid egg yolk was explored. The results showed that the addition of 4% compound sugar or 4% compound sugar salt could significantly enhance the heat resistance of liquid egg yolk and increase the denaturation temperature of liquid egg yolk to above 77°C. Moreover, the addition of sugar and salt could improve the functional properties of liquid egg yolk to varying degrees, allowing it to maintain excellent emulsification and soluble protein content after heat treatment.

Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol.

The heat sensitivity of egg yolk limits its application, and xylitol can improve its thermal stability. The soluble and insoluble components of egg yolk and egg yolk containing xylitol treated at different temperatures were explored from the aspects of thermal instability behavior characterization and structure property. Magnetic resonance imaging and low field nuclear magnetic resonance showed that increased temperature induced liberation and transfer of hydrogen protons.

Effects of CaCl on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk.

According to previous research, adding CaCl to the salting solution improves the quality of salted separated egg yolk. To further understand the improvement mechanism of CaCl, this paper investigated the effect of CaCl on the structure of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) during the salting process. The results indicated that the addition of CaCl can affect the composition of HDL and LDL apolipoproteins, improving the orderliness of the HDL structure and the looseness of the LDL structure.

Effects of CaCl on the rheology, microstructure and protein structures of rapidly salted separated egg yolk.

Bivalent or trivalent metal salts can enhance the oil output and sandiness of salted eggs. We added CaCl to the salting solution to improve the quality of rapidly salted separated egg yolk and investigated its effect on rheological, microstructure, and protein structure. According to the findings, adding CaCl to the salting solution can promote the precipitation of egg yolk water, increase its viscosity, induce protein aggregation, and increase the denaturation temperature of the protein.

Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.

The knowledge of fundamental rheological concepts is essential to understand the gelling process of egg white proteins (EWP), which can be used to further manipulate the gel performance with desired sensorial attributes. In this study, the rheological and gel properties of EWP as influenced by heating in the dry state were investigated. The structural changes in dry heated EWP (DEWP) were also characterized in terms of morphology, protein stability, and protein microenvironment.

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg.

Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55-67 °C for 0-10 min) on the emulsification, foaming activity and rheological properties of LWE.

Metabolic regulation mechanism of Trametes gibbosa CB1 on lignin.

White rot fungi can degrade lignin and play a significant role in the recycling of carbon resources for environmental protection. Trametes gibbosa is the main white rot fungus in Northeast China. The main acids produced by T.