Foods
·
2024
·Vol. 14
·期 1
·36
·
IF 4.7
Anqi Bi,Beiwei Zhu,Ning Cong,Ming Du,Chao Wu,Ling Zhang,Yan Guo,Tingting Cheng,Pei Yu,Xianbing Xu
High dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk–casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification. Unexpectedly, compared with pre-acid-treated low-fat mayonnaise, the G′ and viscosity of the post-acid-treated low-fat mayonnaise were significantly improved by 77.80% and 90.18%, respectively. The semisolid properties required for low-fat mayonnaise were realized by forming a dense yolk–casein self-assembly network structure. This study provides a novel perspective for constructing edible soft-solid products with low fat intake.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaojuan Xin,Lin Yu,Yonggang Tu,Yan Zhao
This study investigated ethanol-induced gelation mechanisms of egg yolk and its fractions (plasma and granules). The hardness of all samples increased with ethanol treatment time, with granules exhibiting significantly higher hardness than yolk and plasma. Free sulfhydryl content in yolk and plasma initially increased then decreased, whereas continuously declining in granules. Microstructural analysis revealed that ethanol disrupted plasma and granule structures, releasing their components that subsequently aggregated. The yolk formed compact gel network primarily stabilized by hydrogen bonds and hydrophobic interactions from plasma proteins, while granules contributed to higher hardness predominantly via disulfide bonds. FTIR spectra revealed β -sheet formation in yolk/plasma and increased random coils in granules. In conclusion, the synergistic gelation mechanism of yolk that plasma provided matrix formation via hydrophobic aggregation, while granules enhanced hardness through disulfide cross-linking. This study elucidated the distinct roles of yolk fractions in ethanol-induced gelation, providing insights for optimized ethanol-processed egg products.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Journal of Energy Storage
·
2022
·
IF 8.907
Chengzhen Wei,Zhaojiang Yu,Zhencai Guo,Nan Guan,Wen Xing,Weimin Du,Lin Liu,Yongming Zhang,Cheng Cheng
Yolk-shelled hollow structures with unique structural features are incredibly attractive for energy storage systems . Here we present a self-template strategy to prepare carbon coated yolk-shelled Fe 3 O 4 -CeO 2 hollow spheres. First, yolk-shelled Fe-Ce glycerate precursors are designed by a solvothermal method. Afterward, the carbon coated yolk-shelled Fe 3 O 4 -CeO 2 hollow spheres are eventually synthesized via calcinations the obtained precursors in Ar. Such unique structures endow the Fe 3 O 4 -CeO 2 with abundant inner cavities, large surface area and more electroactive site. As electrode material for supercapacitors , a large capacity of 430 C g −1 is obtained at 2.0 A g −1 , and it can be as high as 198.4 C g −1 even at 20 A g −1 . Moreover, it also takes outstanding rate capability and superior cycling durability (only 5.2 % capacity reduction over 5000 cycles at 6.0 A g −1 ). Furthermore, a quasi-solid-state flexible asymmetric supercapacitor device is constructed by Fe 3 O 4 -CeO 2 cathode and activated carbon anode . The device manifests a high energy density of 46.6 Wh kg −1 at 2.0 A g −1 ( versus 1650 W kg −1 power density). Even at 15 A g −1 , the energy density is still 21 Wh kg −1 with 12,441 W kg −1 . We envision that this work not only explores a promising electrode material for supercapacitors, but also provides an alternative avenue to prepare yolk-shelled hollow structures toward energy storage applications .
研究领域:
材料科学
·
能源存储
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·Vol. 104
·期 11
·6787-6798
·
IF 3.3
Xinyuan Huang,Xin Li,Yufeng Zhang,Xiefei Li,Pei Zhang,Hongbo Song,Qun Huang,Guiming Fu
BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS Compared with the blank group, the addition of LA and OA (10–50 g kg −1 ) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.s n to 11.892 Pa.s n and 1.812 Pa.s n , respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg −1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg −1 ) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jingjie Hou,Hongyu Chang,Yufei Liu,Huajiang Zhang,Hanyu Li,Zhongjiang Wang,Ahmed M. Rayan,Mohamed Ghamry,Taha Ahmed Mohamed,Kuangyu Zhao
This study developed a dilution-phase diagram method to determine the phase behavior of concentrated egg yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction (SEI) was within the strength limit (1314 mV 2 ), and selective patch binding dominated the formation of soluble complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co-solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > −100 mV 2 . The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties. The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size (<362.7 nm), which exhibited a better emulsifying activity. A suitable particle size and depletion attraction improved the emulsification activity and stability of the soluble complexes. Although the complex coacervates had a larger particle size (4160.1 nm), the free CMC-induced depletion attraction contributed to the favorable emulsion stability. In addition, for alkaline co-solubility, the intermolecular folding of LDL, lipid filling and CMC enhancement of the gel framework to form a strong gel. As acidification proceeded, protein unfolding was restricted, the role of lipids and CMC was reduced, and the gel structure gradually diminished.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zheng Zhou,Guoan Jing,Liang Wang,Shuang Cui,Lei Qin,Xuhui Huang
The nutrition and flavor of egg yolks can be affected by poultry species. However, chicken, duck, and goose eggs, as the most common poultry egg products, have not been fully explored. This study explored the lipid composition and flavor differences among three egg yolks via multi-omics, unraveling the flavor-formation mechanisms during thermal treatment. 194, 202, and 227 lipids were detected in goose, chicken, and duck yolks, respectively, with nearly 100 differential lipids between each pair. Duck yolks had higher concentrations of unsaturated fatty acids. Chicken yolks had higher concentrations of lysophosphatidylcholines and lower concentrations sterol lipids. Chicken yolks produced more volatile alcohols and pyrazines. Duck and goose yolks produced more aromatic hydrocarbons and alkanes, respectively. Fourteen aroma-active compounds were identified, and some can be formed from phosphatidylethanolamines and ether phosphatidylethanolamines through free radical chain reactions. This study provides theoretical basis for the regulation of flavor and nutrition of egg products.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 83
·期 1
·122-128
·
IF 1.815
Jun Sun,Bin Xu,Yaoyao Mu,Haile Ma,Wenjuan Qu
In this study, magnetic nanoparticles functionalized with carboxylated β-cyclodextrin (CM-β-CD; referred to Fe 3 O 4 @CM-β-CD) were synthesized and used for the efficient removal of cholesterol from milk and egg yolk via host–guest interactions. The results of Fourier-transform infrared, X-ray photoelectron spectroscopy, and thermogravimetric analysis indicated that the CM-β-CD was successfully conjugated to the surface of Fe 3 O 4 , and the amount of CM-β-CD attached on Fe 3 O 4 @CM-β-CD was determined to be 9.164%. The X-ray diffraction and transmission electron microscopy data revealed that the process of CM-β-CD coating did not result in a phase change of the Fe 3 O 4 , and the Fe 3 O 4 @CM-β-CD nanoparticles were determined to have an average size of about 15 nm. The results of isotherm adsorption and kinetic properties indicated that CM-β-CD functionalization increased the cholesterol removal efficiency, and the characteristics of cholesterol adsorption on Fe 3 O 4 @CM-β-CD were fitted well with the Langmuir adsorption model and Lagergren pseudo-1st-order kinetic models. Furthermore, compared with the Fe 3 O 4 nanoparticles, the functionalized Fe 3 O 4 @CM-β-CD nanoparticles exhibited greater cholesterol removal efficiency, and saponification of the milk and egg yolk was found to be beneficial for the cholesterol removal; using the Fe 3 O 4 @CM-β-CD nanoparticles, 98.8% and 94.6% of the cholesterol was extracted in 1 h from saponified milk and egg yolk, respectively, and the Fe 3 O 4 @CM-β-CD nanoparticles still displayed efficient cholesterol removal after 6 reuses.
研究领域:
生物化学
·
纳米医学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Mostafa Gouda,Meihu Ma,Long Sheng,Xiaole Xiang
This study was focused on the differences between three concentrations of four safe bio-active volatile terpenes and natural compounds (trans-cinnamaldehyde, thymol, menthol, and vanillin) on the egg yolk volatile components. In which, Headspace Solid phase Micro Extraction (HS-SPME) followed by GC/MS were used for volatiles analysis, and electronic nose (E-Nose) with 18 sensors was used for the aroma pattern. In the results, a total of 111 different volatile compounds were identified by using GC/MS. Some ketones, amines, nitro and organic acid compounds such as hexanone were significantly reduced after using these compounds. On the other hand, first principal components (PC1) of trans-cinnamaldehyde (0.1%) was decreased significantly ( p < .05) to −4.8 ± 0.8, compared to the control with 4.3 ± 2.1. And, it increased benzaldehyde and nonanal peaks area significantly to 46.56 ± 14.46 and 9.22 ± 4.81 MPA. In menthol (0.1%), the content of d-limonene was decreased to 4.65 ± 0.49 MPA, compared to the control with 14.16 ± 4.95 MPA. On the other hand, by E-Nose, vanillin (0.1%) PC1 was decreased significantly to −4.48 ± 0.43. Moreover, thymol (0.1%) decreased hydrocarbon sensation to 0.448 ± 0.005. And, vanillin (0.1%) decreased hydrogen sulfide and ketones sensation to 0.169 ± 0.01 and 0.344 ± 0.01, respectively. In conclusion, this study is providing novel information to understand the effects of bio-active molecules on the biological fatty media volatility. Also, it explains how terpenes can protect egg yolk media from the unacceptable odor formation which results from the degradation of its lipids and proteins.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 6
·1289
·
IF 5.2
Xiao-Yan Liu,Wei Chen,Cheng-Tao Wang
Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.Keywords:egg white;foaming properties;yolk-contaminated;lipase enzymolysis
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2025
·
IF 11.3
Ke Gao,Ruyun Liu,Congyi Zheng,Shiyuan Wang,Kai Hua,Liping Lu,Zhiyong Guo
Differential distribution of neonicotinoids (NEOs) in albumen, yolk, and eggshell is a critical factor influencing their bio-accumulative behavior and the subsequent human health risks. However, there is currently no relevant research available. We collected 62 egg samples from 31 sampling sites across China and analyzed the concentrations and characteristics of 12 parents NEOs (p-NEOs) and 8 metabolites NEOs (m-NEOs) in albumen, yolk, and eggshell. NEOs were frequently detected in differentiated egg matrices, with the highest concentrations observed in Northeast China. The concentrations of m-NEOs were generally higher than those of p-NEOs. A positive correlation was found between the distribution of m-NEOs in albumen and their logKow (p<0.05). Dietary intake exposure posed a higher risk of NEOs to children and females. The toxicity equivalence (TEQ) of 5-hydroxy-imidacloprid and thiacloprid-amide, in interaction with androgen and estrogen receptors, was higher compared to other NEOs. Network toxicology and molecular docking indicated that AKT1 may serve as the core target for reproductive toxicity induced by dinotefuran, cycloxaprid, and nitenpyram exposure. This study provided valuable data on the occurrence, differential distribution, and reproductive exposure risk of NEOs in eggs for the first time. These findings are instrumental for future management policies concerning the environmental behavior and health effects of NEOs.
研究领域:
环境科学
·
毒理学
·
食品科学
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产品关联
DOI
PubMed
高影响因子
ELECTROCHIMICA ACTA
·
2019
·
IF 5.383
Qi Chen,Wenjing Wei,Jingjing Tang,Jinkun Lin,Songjun Li,Maiyong Zhu
Yolk@shell nanocomposites with delicate composition and tailored structure usually exhibit great potential in various areas. In the present study, the synthesis of yolk@shell Fe 3 O 4 @MnO 2 microspheres was reported using core@shell Fe 3 O 4 @polydopamine (Fe 3 O 4 @PDA) as starting materials. This novel approach is based on the reductive property of the PDA derived carbon shell. The new shell of MnO 2 was synthesized by reaction of PDA derived carbon and KMnO 4 . The Fe 3 O 4 @MnO 2 yolk@shell microsphere was successfully used as electrode material for supercapacitor and delivers a high specific capacitance of 715 F/g at 1 A/g with a good rate capability (450 F/g at 10 A/g). Furthermore, the Fe 3 O 4 @MnO 2 yolk@shell microsphere was also used as the positive electrode for asymmetric supercapacitors (ASC), wherein N doped carbon from PDA was applied as negative electrode. As a result, the energy density of the constructed ASC device was up to 31.3 Wh/kg at a power density of 750 W/kg. Meanwhile, the Fe 3 O 4 @MnO 2 //N-pC (PDA derived N-doped porous carbon) device offers an excellent cycling stability (94.7% of capacitance retention after 5000 cycles). Such distinguish capacitive performance is undoubtedly related to the electrochemical actuation of the yolk@shell microsphere structure and their structural integrity, where the void between the shell and yolk may relieve the volume change of the electrode. Considering the efficiency and simplicity of the synthetic procedure, it is expected that the present method might be suitable for preparation of yolk@shell composite with other components and structures, offering potential in various applications.
研究领域:
材料科学
·
电化学
✓ 已验证
DOI
高影响因子
Journal of Materials Chemistry A
·
2017
·Vol. 5
·期 14
·6522-6531
·
IF 8.867
Yining Ma,Aibin Huang,Huaijuan Zhou,Shidong Ji,Shuming Zhang,Rong Li,Heliang Yao,Xun Cao,Ping Jin
Various V2O5 hierarchical structures were successfully synthesized via a template-free method by annealing diverse morphological VO2 sub-microspheres which can be facilely tailored by adjusting the solvothermal reaction duration. The VO2 sub-microspheres undergo a solid → yolk–shell → hollow → yolk–shell structure process with increasing time, which is believed to result from an unusual Ostwald-ripening process. After the annealing process, multi-structural VO2 sub-microspheres changed into hierarchical structures including fist-type structures consisting of nanorods, yolk–shell and hollow sub-microspheres composed of nanorods and a yolk–shell construction made up of nanoplates. As the cathode materials for lithium-ion batteries, among them, yolk–shell sub-microspheres comprised of nanoplates exhibited high reversible capacity, excellent cycling stability at high currents and good rate capacities. Without doping and compositing, the electrode delivered reversible capacities of 119.2 and 87.3 mA h g−1 at high current densities of 2400 and 3600 mA g−1, respectively, as well as a capacity retention of 78.31% after 80 cycles at 1200 mA g−1. The excellent electrochemical performance could be attributed to the purity of the phase and synergistic effect between the yolk–shell structure and hierarchical structure of the sub-microspheres, which make the yolk–shell V2O5 hierarchical structure a promising candidate for the cathode material for lithium-ion batteries.
研究领域:
材料科学
·
能源科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）