AI Article Synopsis
- * Researchers used SEM and CLSM techniques to observe changes like lipid migration and protein aggregation during heating, which affected the gel's thermal stability and structural integrity.
- * Findings show that prolonged heating weakened the gel's resistance to external forces, created gaps, and increased surface roughness, highlighting how heat alters yolk microgel properties.
Article Abstract
The gel structure of boiled, shelled egg yolk is formed by the accumulation of yolk spheres, which are rich in lipids and proteins, and investigating the properties of the lipid-protein complex gel structure of the yolk sphere under heating is important. In this study, we used SEM and CLSM to confirm lipid migration and protein aggregation. We observed that during the heating process, the thermal stability decreased, and there was an increase in the content of β-turns and the degrees of freedom of water and lipids. G' increased during the frequency sweep but decreased after heating for 120 min. The various yolk gel structures exhibited varying degrees of resistance to compression from external forces. Prolonged heating resulted in the presence of gaps and increased surface roughness of the spheres. In conclusion, heating induced lipid migration and protein aggregation in the sphere microgels, thereby altering the structural properties of the gels.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137520 | DOI Listing |
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