蛋黄颗粒（Egg Yolk Granules, EYGs）是蛋黄经过稀释离心后的沉淀部分，因其主要成分为脂蛋白，所以具有一定的乳化性能。天然颗粒的乳化性能由于其内部结构的影响，乳化性能较差，但经过不同方式处理后可使其乳化性能得到明显改善。然而到目前为止，关于蛋黄颗粒乳化性能的改善方式和效果等仍缺乏深入探讨和系统总结。基于此，该研究综述了几种较为广泛的处理方式，包括机械处理、加热处理、外源添加处理、化学处理和酶法处理等对蛋黄颗粒乳化性和乳化稳定性的改善效果，发现大部分方法均可不同程度增强蛋黄颗粒的乳化性或乳化稳定性，且作用机制不尽相同。该研究阐述了各种处理方式对蛋黄颗粒结构、乳化性能的影响及其作用机制，为改善蛋黄颗粒乳化性能、明确作用机理提供了理论参考。同时，对蛋黄颗粒的发展方向提出展望，以期提高蛋黄颗粒在未来食品领域中的应用价值。

Egg yolk granules (EYGs) are the precipitate of egg yolk obtained after dilution and centrifugation. These precipitates possess certain emulsifying properties owing to their main component, lipoproteins. Although the emulsifying properties of natural granules are relatively poor due to their internal structures, they can be significantly improved after different treatments. However, insightful discussion and systematic summary are still lacking in this field. In this article, several widely used methods, including mechanical, heat, exogenous addition, chemical, and enzymatic treatments, to improve the emulsifying properties and emulsion stability of EYGs are reviewed; their action mechanisms are found to be different. In order to provide theoretical references for improving the emulsifying properties of EYGs and determine the action mechanisms, the structures and emulsifying properties of EYGs after different treatments are expounded in this article. Moreover, the development directions of EYGs are proposed, aiming to improve their application value in future food systems.

山东省自然科学基金资助项目（ZR2021QC065）；烟台大学博士科研启动基金资助项目（SM20B61）