The Effect of Storage Temperature on the Emulsifying Properties of Hen Egg Yolks
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Abstract:
To assess the effect of storage temperature on egg yolk protein structures and emulsifying abilities, the hen eggs were stored at different temperatures (4 ℃, 25 ℃, 37 ℃) for 15 days, the egg yolks were taken out and evaluated by measuring the surface hydrophobicity (H0), emulsifying activity (EA), emulsifying stability (ES), zeta-potential, particle size distribution, protein solubility and circular dichroism (CD). The results showed that when the storage temperature decreased, H0, zeta-potential absolute value and EA declined significantly (p<0.05), accompanied by a significant increase in particle size distribution (p<0.05). Compared to the control (3.22±0.03), the H0 of hen egg yolks stored at 4 ℃ was 1.09±0.04. The changes of ES were not significant, while the protein solubility significantly (p<0.05) decreased merely under low temperature storage. From the results of circular dichroism, α-helix and β-sheets gradually descended, nevertheless random gradually ascended, when storage temperature elevated. Our study revealed that storage temperature had great impact on the emulsifying properties of egg yolks (p<0.05). Although hen eggs suffered from severer deterioration under high temperature storage, the EA of egg yolks stored at high temperature was higher than that stored at low temperature. These results provide a theoretical reference to the egg yolk product development when hen eggs are stored at different temperatures.
