FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yalei Dai,Jingyun Zhao,Hongshan Liang,Qianchun Deng,Chuyun Wan,Bin Li,Bin Zhou
The reutilization of salted duck egg whites is still an important challenge facing the egg product industry. Efficient desalination of salted duck egg white is an effective way to make high-value use of the by-product in the food manufacturing. In this work, benefit from the thermoreversible properties of gelatin (GEL), salted duck egg white (SDEW) was blended with GEL to desalt after forming gels (4 °C). After the temperature was restored, the egg white was recovered to liquid after desalting , which still maintained the functional properties. Using this simple method, the desalination rate reached from 92.85% to 95.75% after 6 h soaking, and the protein loss rate was about 0.197–0.366%. Compared with the control group (only containing SDEW or GEL), salted egg white/gelatin mixed solution after desalination (DDG) had higher foaming capability and foaming stability at different concentrations of gelatin and salted egg whites. This indicated that egg whites still had good foaming properties after desalination. The following interfacial properties demonstrated DDG could adsorb to the air-water interface and formed a viscoelastic surface layer. Additionally, DDG (1 mg/mL) prepared from egg white and gelatin had a unique interfacial expansion rheological behavior. Herein, this study provides a new path for SDEW desalination through physical technology, which of course broadens the utilization of salted duck egg white.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Mingyang Du,Zhigang Sun,Zengnan Liu,Yue Yang,Ziyuan Liu,Yexuan Wang,Bin Jiang,Zhibiao Feng,Chunhong Liu
Salted duck egg white (SDEW) is difficult to convert into high-value products for the high salt content and unpleasant odor, which leads to the loss of high-quality protein resources. In this work, for the first time, the freeze-thaw treatment was used for protein desalination to achieve complete desalination of SDEW. After SDEW prepared into hydrogel by microwave-assisted hydrothermal (125 °C, 500 W) in only 12 min, repeated freeze-thaw treatments made the hydrogel porous at the molecular level from the inside, which accelerated the outward migration of salt, thereby increasing the desalination efficiency. After ultrasonic dispersion, completely desalted SDEW, as a food-grade Pickering emulsion stabilizer, can stabilize Pickering emulsion at a particle concentration of 0.5–3.0%, oil phase fraction of 0.20–0.80 and pH value of 3.0–11.0 for at least 28 days. Overall, the findings provide a novel, simple and efficient method for SDEW desalination, and confirm that desalted SDEW is a low-cost but efficient food-grade Pickering emulsion stabilizer, which extend the potential commercial applications for SDEW in food industry.
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Bin Zhou,Mengchen Li,Jingyun Zhao,Yujuan Rong,Hongshan Liang,Bin Li
Heat-induced gel-assisted desalination could efficiently and inexpensively remove salt from salted egg whites . However, it was at the expense of the excellent foaming properties of egg whites, caused by the denaturation and aggregation of proteins during heating treatment. Hence, in this current work, the enzymatic treatment was used to re-endow duck egg white nanogels (DEWN) with outstanding foaming properties. We found that low levels of hydrolysis (DH = 2.27 %) could dramatically improve the foaming capability (FC), reaching >200 %, which also enhanced the foaming stability (FS). As the hydrolysis time extended, the adsorption and diffusion rate of the supernatant on the interface increased and performed high elasticity. The dilatational rheology and Lissajous plots were explored to investigate the nonlinear dilatational rheological behaviors of the air/water interface stabilized by the hydrolysed samples. Finally, we evaluated the effect of pH on foaming properties and found that the FC could exceed 250 %, and the FS was close to 80 % at pH = 5. These encouraging results showed that simple enzymatic treatment could revive nanogels from their dissatisfied foaming properties. In this work, gel-assisted desalination combined with enzyme treatment significantly promotes the high-quality and high-value utilization of salted egg white.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Qishan Dong,Lizhi Lu,Tiantian Gu,Yong Tian,Yibo Zong,Jing Sun,Yu Huang,Qiuling Fu,Jun He,Tao Zeng
This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirty-nine differential volatile compounds identified, six—namely 3-methylbutanal, 1-octen-3-ol, hexanal, acetophenone, 2-heptanone, and 2-pentylfuran—were likely responsible for the alteration in yolk aroma. Lipidomics and metabolomics identified twenty-five key differential lipids ( p < 0.05, VIP > 1.85) and a modified metabolic pathway associated with linoleic acid (LA), involving four metabolites. Correlation analysis revealed significant associations between LA-containing lipids (e.g., DG (18: 2/18:2)), LA metabolites, and differential volatiles (e.g., 3-methylbutanal) ( p < 0.05). These results provide insights into the mechanisms underlying off-odor reduction and offer a potential strategy for enhancing the flavor profile of duck eggs.
研究领域:
食品科学
·
代谢组学
·
动物营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2018
·
IF 1.845
Yongli Jiang,Chenjun Zhuang,Yu Zhong,Yanyun Zhao,Yun Deng,Haiyan Gao,Hangjun Chen,Honglei Mu
The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage were determined. The results showed that the overall properties of the bilayer film were better than those of monolayer films, including storage stability. Coatings could significantly (p < 0.05) reduce quality deterioration of SDEs such as water loss, oil exudation, and gritty. The bilayer coating was more effective in inhibiting the increase of egg yolk pH and total bacterial counts than monolayer coatings. After storage for 60 days, water content of bilayer coated SEDs was 19.7% higher than that of the control SDEs, oil exudation was 38% higher, and gritty texture was 27.9% higher. Moreover, bilayer coating could prolong the shelf life of SDEs to more than 60 days at 25°C and 50% relative humidity according to the results of total bacterial count experiment, while the shelf life of control SDEs was less than 45 days. This study indicated the potential application of bilayer composite coating for preservation of SDEs.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·449
·
IF 4.092
Qiannan Wang,Weihua Liu,Bo Tian,Dongmei Li,Chunhong Liu,Bin Jiang,Zhibiao Feng
Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.Keywords:whey protein isolate nanofibrils;edible coating;antibacterial activity;salted duck egg yolks
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Bin Zhou,Yalei Dai,Dashan Guo,Jiajia Zhang,Hongshan Liang,Bin Li,Jing Sun,Jian Wu
During freezing, the formation and recrystallization of ice crystals cause damage to the frozen dough. The effect of desalted duck egg white and gelatin (DDG) on the overall changes of frozen dough during storage was studied. The results showed that the addition of DDG slowed down the increase of the freezable water content and water fluidity of dough, increased the elastic and viscous modulus, and reduced the loss tangent (tanδ) during the frozen storage process, thus improving the quality of frozen dough. After 28 days of frozen storage in the presence of DDG, the levels of free thiols in frozen dough increased less than those in the control group, weakening the damage to the secondary structure and microstructure of the protein. The addition of DDG had a positive effect on the quality of frozen dough during the 0–28 days frozen storage.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Bin Zhou,Jingyun Zhao,Yujuan Rong,Mengchen Li,Hongshan Liang,Bin Li,Jing Sun
Gel-assisted desalination is an efficient way of desalting salted duck egg whites , but results in severe loss of egg white functional properties, especially foaming properties. Here, slightly enzymatical hydrolyzation was used as a promising method to improve the interfacial properties of desalted duck egg white nanogels (DEWN). After partial hydrolysis (ranging from 2.27% to 4.22%), the foaming capability (FC) of the mixture could reach more than 200%, much higher than that of unhydrolyzed DEWN (about 30%). After separated examination, such improve FC was dominantly attributed to the supernatant, which also impacted enhanced foaming stability (FS). The adsorption of the supernatant and the resulting surface rheological measurements exhibited that the extension of the hydrolysis time can increase the diffusion and adsorption rate to the interface, performing high elasticity. Specially, the Lissajous curves displayed that the samples with short enzymolysis time first appeared asymmetric shape, indicating that extending enzymolysis time could improve the elasticity of the interface, which contributed to the improvement in foaming properties. As in a wide range of pH values, the FC and FS of the supernatant performed well, especially exhibited excellent FS at pH 5.0. In general, pepsin hydrolysis treatment, as an oversimplified and green modification strategy could significantly improve the foaming performance of DEWN, and solve the problem of loss in its foamability of salted duck egg whites obtained after desalination treatment.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 17
·3984
·
IF 4.2
Xiaofan Hao,Miao Liang,Runhu Xin,Yuping Liu
As the second most widely consumed eggs, duck eggs are made into preserved eggs, salted duck eggs, and roasted duck eggs to extend their shelf-life. To investigate the differences in potent odorants (POs) between salted duck egg yolk (SDEY) and roasted duck egg yolk (RDEY), the volatiles in SDEY and RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation and were assayed with gas chromatography-mass spectrometry-olfactometry. A total of 45 volatiles were identified in two samples, 24 odor-active compounds (OACs) were screened, and more OACs were in RDEY. The flavor-dilution (FD) factors of OACs were obtained by aroma extract dilution analysis and ranged from 3 to 6561. Twenty-two OACs with FD factors ≥ 9 were quantitated, and the results indicated the concentrations of OACs in yolk increased greatly after salted duck eggs were roasted. Based on the concentrations and thresholds, odor activity values (OAVs) were determined; 17 odorants with OAVs ≥ 1 were determined as POs. Acetoin was the most PO in SDEY; there were more POs in RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. The outcomes obtained have reference values for making better use of duck eggs in the food industry.
研究领域:
食品科学
·
分析化学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2019
·Vol. 13
·期 3
·1820-1830
·
IF 1.415
Harlina Putri Widyanti,Shahzad Raheel,Ma Meihu,Wang Ning,Qiu Ning
In the present study, we investigated the effect of galangal extract on the lipid oxidation, antioxidant activity and fatty acid composition of salted duck eggs. Three groups of salted duck eggs were comparatively assessed: salted duck egg enriched with 0.1% and 0.5% (w/v) of galangal extract and salted duck egg without galangal extract as a control. Results showed that galangal extract significantly reduced 2-thiobarbituric acid reactive substances from 1.60 mg MDA kg −1 to 1.07 mg MDA kg −1 and anisidine values from 67.55 to 53.64 at the end of salting time, moreover, decrease in the levels of conjugated dienes were also noticed from 0.018 to 0.007% during the salting time compared to the control group. Furthermore, galangal extract along with salting time also had significant effects on the fatty acid composition. Oleic acid, followed by palmitic acid and margaric acid, were the predominant fatty acids found in salted duck eggs supplemented with galangal extract after 14 days of salting process. Results of DPPH-scavenging activity indicated that salted duck eggs supplemented with 0.5% (w/v) galangal extract had significantly higher antioxidant activity ( p < 0.05) than control at 28th day of salting. Further, analysis of electronic nose revealed that the addition of galangal extract could provide unique flavor to salted eggs during the curing process.
研究领域:
食品科学
·
营养学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Shasha Cheng,Tan Zhang,Xiaohui Wang,Yukun Song,Huihui Wang,Haitao Wang,Peiqiang Yang,Mingqian Tan
Water and lipid changes play important roles for the quality formation of salted duck eggs . In the present study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were introduced to monitor water and lipid dynamics of duck egg during salting as nondestructive methods . Four proton pools with different mobilities in fresh duck egg matrix were identified by LF-NMR transverse relaxation, and salting significantly changed the proton mobility due to the gelation of egg yolk, release of lipid and watery of egg white . MRI showed high density of proton with lower mobility and higher mobility in egg yolk and white, respectively, and the brighter region of egg yolk in T 1 images continuously decreased from vitelline membrane to center. The variations in the relaxation parameters and MRI images have a close relationship with other quality characteristics of duck eggs induced by salt. Therefore, LF-NMR and MRI could provide information about water and lipid dynamics of duck eggs during salting, and have great potential for quality assurance in salted duck eggs as a fast and non-destructive method.
研究领域:
食品科学
·
生物物理学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Chuanshun Dai,Lerong Qi,Tingxiang Yang,Zhen Wang,Dong Hao Wang
Sciadonic acid, or 20:3(5Z,11Z,14Z), is an unusual polyunsaturated fatty acid (PUFA) found in certain gymnosperm nuts and marine invertebrates. However, no study has detected it in commonly consumed food items. This study analyzed the fatty acid compositions of fresh, salted, and preserved duck eggs thoroughly via gas chromatography coupled with covalent adduct chemical ionization mass spectrometry (GC/CACI-MS). A multiple reaction monitoring method was developed to specifically characterize three 20:3 isomers found in duck eggs. Sciadonic acid was quantified at 0.13 % and 0.07 % (wt/wt of total fatty acids) in fresh and processed duck eggs, respectively. The major n-3 PUFA is DHA, with average concentrations of 1.44 %, 0.79 %, and 0.98 % in fresh, preserved, and salted duck eggs, respectively. For an average Chinese individual, the daily intake of DHA and total long-chain n-3 PUFA from all types of duck eggs is estimated to be 7.6 mg/day and 10.6 mg/day, respectively.
研究领域:
营养学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）