Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder.

BACKGROUND: The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis-fermentation were explored. RESULTS: Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION: EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.

Multivariable System Prediction Based on TCN-LSTM Networks with Self-Attention Mechanism and LASSO Variable Selection.

Intelligent prediction of key output variables that are difficult to measure online in complex systems has important research significance. In this paper, by using the least absolute shrinkage and selection operator (LASSO) algorithm to analyze the principal elements of input variables, a temporal convolutional network fused with long short-term memory (TCN-LSTM) network and self-attention mechanism (SAM) is designed to realize dynamic modeling of multivariate feature sequences. For complex processes with multiple input variables, each variable has different effects on the output, so it is necessary to use the LASSO algorithm to perform regression analysis on the input and output data for selecting the principal component variables and reducing the redundancy and computation burden of the network. The TCN network is used to extract the features of the input variables efficiently. The long-term memory performance of time series is enhanced by applying an LSTM network. The multihead SAM is used to optimize the network, and the role of key features is enhanced by assigning weights with probability to further improve the accuracy of sequence prediction. Finally, by comparison with the existing network model, the offline data generated by the high and low converters in the synthetic ammonia industry is used to predict the CO content so as to verify the superiority and applicability of the proposed network model.

Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil.

A lysozyme-oregano essential oil (Lys-OEO) antibacterial emulsion was developed via ultrasonic treatment. Based on the general emulsion materials of ovalbumin (OVA) and inulin (IN), the addition of Lys and OEO successfully inhibited the growth of E. coli and S. aureus, two representatives of which were Gram-negative and Gram-positive bacteria respectively. The emulsion system in this study was designed to compensate for the limitation that Lys could only act on Gram-positive bacteria, and the stability of the emulsion was improved using ultrasonic treatment. The optimal amounts among OVA, Lys and OEO were found to be the mass ratio of 1:1 (Lys to OVA) and 20% (w/w) OEO. The ultrasonic treatment at the power of 200, 400, 600, and 800 W and time length of 10 min improved the stability of emulsion, in which the surface tension was below 6.04 mN/m and the Turbiscan stability index (TSI) did not exceed 10. The multiple light scattering showed that sonicated emulsions were less prone to delamination; salt stability and pH stability of emulsions were improved, CLSM image showed emulsion as oil-in-water type. In the meantime, the particles of the emulsions were found to become smaller and more uniform with ultrasonic treatment. The best dispersion and stability of the emulsion were both achieved at 600 W with a zeta potential of 7.7 mV, the smallest particle size and the most uniform particle distribution.

Model-Free Adaptive Control of Hydrometallurgy Cascade Gold Leaching Process with Input Constraints.

Hydrometallurgy technology can directly deal with low grade and complex materials, improve the comprehensive utilization rate of resources, and effectively adapt to the demand of low carbon and cleaner production. A series of cascade continuous stirred tank reactors are usually applied in the gold leaching industrial process. The equations of leaching process mechanism model are mainly composed of gold conservation, cyanide ion conservation, and kinetic reaction rate equations. The derivation of the theoretical model involves many unknown parameters and some ideal assumptions, which leads to difficulty and imprecision in establishing the accurate mechanism model of the leaching process. Imprecise mechanism models limit the application of model-based control algorithms in the leaching process. Due to the constraints and limitations of the input variables in the cascade leaching process, a novel model-free adaptive control algorithm based on compact form dynamic linearization with integration (ICFDL-MFAC) control factor is first constructed. The constraints between input variables is realized by setting the initial value of the input to the pseudo-gradient and the weight of the integral coefficient. The proposed pure data-driven ICFDL-MFAC algorithm has anti-integral saturation ability and can achieve faster control rate and higher control precision. This control strategy can effectively improve the utilization efficiency of sodium cyanide and reduce environmental pollution. The consistent stability of the proposed control algorithm is also analyzed and proved. Compared with the existing model-free control algorithms, the merit and practicability of the control algorithm are verified by the practical leaching industrial process test. The proposed model-free control strategy has advantages of strong adaptive ability, robustness, and practicability. The MFAC algorithm can also be easily applied to control the multi-input multi-output of other industrial processes.

Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability.

Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are easily affected by various factors (pH, NaCl, etc.). In order to improve the antibacterial effect and safety of gels, and on the basis of exploring the bacteriostatic formula of lysozyme-oregano essential oil (LZ-OEO), the influence of microwave treatment on the stability of the composite bacteriostatic material gel was emphatically investigated and discussed so as to develop a new bacteriostatic gel material. The results revealed that the LZ-OEO antibacterial gel prepared by adding 20% OEO, with a ratio of 3:2 between OVA and LZ, was more stable after microwave treatment, and the synergistic antibacterial effect was significantly improved. That is, the OVA and LZ-OEO composite gel processed using a 350 W microwave treatment for 1 min had the highest hardness, the water-holding capacity reached 78.05% and a dense and ordered network structure was formed. In addition, the compound gel displayed excellent antibacterial effects against Staphylococcus aureus and Escherichia coli. The experimental findings in this study effectively expands the application scope of lysozyme antibacterial materials and provides a more favorable technical foundation for future development and utilization.

Formation mechanism of high-viscosity gelatinous egg white among "Fenghuang Egg": Phenomenon, structure, and substance composition.

"Fenghuang Egg" is a special egg product incubated for 12 days by fertilized hen eggs. Its egg white contains high-viscosity and excellent thermal gel strength. A comparative study on the differences in gel properties, structure, and substance composition between fresh egg white (FEW) and "Fenghuang egg" gelatinous egg white (GEW) was carried out. Experimental results showed GEW had better apparent viscosity, as well as the hardness, cohesiveness and water holding capacity (WHC) of thermal gel; the content and size of aggregate structure increased significantly in GEW, and a fibrous dense network composed of numerous spherical nanoparticles connected in series was formed after heating. In addition, it also discovered that more water molecules in GEW existed in the form of bound water. A total of 41 proteins changed significantly in FEW and GEW, Mucin 6 might be the main reason for the enhanced viscosity of GEW, and OVA might be the dominant protein differentiating the thermal gel properties between FEW and GEW. This study revealed that the differences in gel properties and structures between FEW and GEW were closely related to the content of highly glycosylated globular proteins, laying a theoretical foundation for the application of high-viscosity egg whites.

Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization.

In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated. The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor. In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 74.96% ± 1.28%. The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk from degradation and the latter has a better protective effect. By adding 0.2% (w/v) vitamin E to egg yolk liquid, the retention rate of 5-MTHF during thermal pasteurization and spray-drying with normal air media were 94.16% ± 0.48% and 84.80% ± 0.82% respectively. Additionally, the spray-drying technique with inert gas media (N2) was also an effective method to improve the stability of the 5-MTHF in egg yolk. Our study explored the factors affecting the stability of 5-MTHF in both model systems and egg yolk liquid and provided effective strategies for the protection of 5-MTHF during the processing of egg.

Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometry.

An important relationship exists between the changes in glycation sites and structure of proteins. A combination of liquid chromatography and tandem mass spectrometry was used to identify the glycation information from ovalbumin (OVA) after dextran (Dex) conjugation under water heating (WH) or microwave heating (MH) conditions. After Dex conjugation, 12O-linked glycation sites were identified in the OVA-Dex-MH conjugates, whereas 6O-linked, 2N-linked glycation sites were detected in the OVA-Dex-WH conjugates. These findings indicate that the amino acids at different positions in OVA molecular structure have different glycation reactivity under MH or WH induction systems. In addition, ß-sheet and ß-turn structures showed high glycation reactivity. The increased surface hydrophobicity of OVA-Dex conjugates was possibly attributed to the glycation sites that were mainly found in hydrophilic amino acids. Our study provides useful information for the glycation mechanism research of OVA and Dex.

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates.

The proteins modified with carbohydrates through the glycation reaction are capable of changing and improving the functional properties of proteins. In this study, dextran was conjugated to ovalbumin (OVA) by traditional wet heating (WH) or single-mode microwave heating (MH) to improve the functional properties of OVA. Compared with traditional WH, MH for 15-60 min significantly increased the grafting degree (GD). The emulsifying activity and emulsion stability of the OVA-dextran conjugates improved under both traditional WH or MH (p < 0.05), especially under MH at 90 ℃ for 20 min. Correlation analysis showed that the emulsifying activity was positively correlated with surface hydrophobicity (p < 0.05), and emulsion stability was significantly positively correlated with surface hydrophobicity (p < 0.01) and positively correlated with the ß-sheet contents (p < 0.05). Moreover, traditional WH and single-mode MH treatment could decrease tan δ, especially MH at 90 °C for 20 min. High GD and long MH treatment (≥25 min) resulted in a significant decrease in ⍺-helix and an increase in ß-turn and γ-random coil. The secondary structure of OVA became loose, which was disadvantageous to the thermal stability of the OVA-dextran conjugates. In conclusion, compared with traditional WH, dextran conjugation with OVA via single-mode MH was an effective and safe way to improve the utilization value of OVA.

Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions.

The aim of the present paper was to fabricate egg yolk-modified starch complex at neutral pH as novel emulsifiers to stabilize high internal phase emulsions (HIPEs). Octenyl succinic anhydride (OSA) and hydroxypropyl distarch phosphate (HPDSP) were selected as representative models of surface active and non-surface active polysaccharides. Results of particle diameter, zeta-potential and turbidity indicated that egg yolk-modified starch complex could be formed via electrostatic and hydrophobic interaction. The soluble complex could be formed in egg yolk-OSA starch solutions, which was beneficial to decrease the droplet size and increase the apparent viscosity of HIPEs. However, at the high concentration of HPDSP (3-4 %), the insoluble complex could be formed in egg yolk-HPDSP solutions, which increased the viscosity of water phase and promoted the stability of oil droplets. This work provides a feasible way to successfully fabricate HIPE, which may help to expand their application in the food industry.

A neutron irradiation-induced displacement damage of indium vacancies in α-In2Se3 nanoflakes.

The discovery of layered two-dimensional (2D) ferroelectric materials has promoted the development of miniaturized and highly integrated ferroelectric electronics. The 2D ferroelectric materials can be applied in a radiation environment, in which the effect of radiation on these materials should be considered. However, the effects of radiation on 2D ferroelectric materials may be entirely different from those on traditional ferroelectric materials. Ionization effect-induced domain switching can be recovered by applying an external electric field, whereas the displacement effect initiated by radiation particles produces crystal structure damage. The displacement damage that is extremely difficult to recover may have a negative impact on the application of 2D ferroelectric materials in a radiation environment. In this study, the effect of displacement induced by neutron irradiation on the promising α-In2Se3 nanoflakes was investigated. Neutron irradiation (1 MeV) with a fluence of 1014 cm-2 was used for avoiding ionization effects in a certain range. Although the topography of α-In2Se3 does not change underneutron irradiation, vacancies have been proved to be induced by neutron irradiation; furthermore, it has been identified that the vacancies mostly originate from the loss of In atoms. The out-of-plane (OOP) and in-plane (IP) domain structures of the α-In2Se3 nanoflakes with a few layers only slighlty change. In addition, the polarization of the irradiated nanoflakes could still be reversed. All these findings show that although the vacancies may influence the band structure and polarizaiton values of α-In2Se3, the ferroelectric performance may have a strong resistance to neutron irradiation. Therefore, our investigation implies that α-In2Se3 is an excellent 2D ferroelectric material for application in radiation-resistant electronic devices in the future.

Multi-Omics Analysis of the Effects of Egg Ovotransferrin on the Gut Environment in Mice: Mucosal Gene Expression, Microbiota Composition, and Intestinal Structural Homeostasis.

SCOPE: Egg ovotransferrin (OVT) is considered a functional food ingredient for its various bioactivities. The objective of this work is to explore the potential biological activity of OVT on the gut health. METHODS AND RESULTS: Both young (3 week old) and adult (8 week old) mouse models are utilized in this research. Each group receives a standard diet containing either OVT (experimental group) or distilled water (control group) for a 14 day period. Transcriptome and 16S rDNA sequencing analyses are applied to characterize the gene expression in colonic epithelial cells and gut microbiota composition. In the young groups, OVT suppresses the genes correlated with lipid metabolism and signal transduction. The regulated genes in the adult groups encompass various biological processes, including lipid metabolism, signal transduction, endocrine system, and others. OVT increases the proportion of some beneficial bacteria significantly, especially Akkermansia, and inhibits some harmful bacteria. Furthermore, OVT affects mucosal morphology positively via increasing the crypt depth. OVT also increases the expression of tight junction protein occludin by 3.0- and 5.2-folds in young and adult groups, respectively. CONCLUSION: OVT exhibits some beneficial effects on the gut environment. These positive findings provide new insight into the understanding of OVT as an excellent functional ingredient.

Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates.

The aim of this present study was to improve the oxidative stability of egg white protein (EWP) through catechin (CT) and epigallocatechin gallate (EGCG) covalent modification via an alkaline method at pH 9.0. Effects of CT and EGCG conjugation on the antioxidant activities, physicochemical and structural properties of EWP were comprehensively studied. The results indicated that CT and EGCG modification altered the isoelectric point value of EWP to lower pH, thus the solubility of EWP conjugates at pH 3.8 decreased, especially after EGCG conjugation. In addition, the antioxidant activities of EWP-CT and EWP-EGCG conjugates were 2.88 and 3.52 fold (2-diphenyl-1-picrylhydrazyl radical scavenging activities), 2.60 and 7.91 fold (ferric reducing powers) higher than that of the unmodified EWP. Moreover, the CT or EGCG conjugation resulted in an increase in alpha-helix formation with a decrease in the ß-sheet formation, indicating that the secondary structure of EWP became more compact after CT or EGCG modification, and Trp and Tyr residues were involved into the conjugation reaction of EWP with CT or EGCG. Furthermore, CT and EGCG conjugation obviously improved the emulsifying stability of EWP, due to the improvement of the antioxidant activity after being modified by the CT or EGCG. In conclusion, CT or EGCG conjugation with EWP via an alkaline method was an effective way to improve the utilization value of EWP.

Application of high EPA-producing Mortierella alpina in laying hen feed for egg DHA accumulation.

Polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6), are beneficial for human health. In this study, we selected a high EPA content (30% in total fatty acids) strain of Mortierella alpina CCFM 698 that overexpressed an ω-3 fatty acid desaturase from Phytophthora parasitica, and investigated the cell growth and lipid accumulation of this strain in a 65 L airlift fermenter with glucose batch feeding. The maximum cell dry weight was 28.7 g L-1 and the highest total fatty acid content was 33.0% (w/w) in cell dry weight. The highest EPA yield was 1.8 g L-1. Both low and high dose supplementation of this strain into the feed of laying hens increased DHA accumulation in the yolk. The highest DHA content of 7.61 mg g-1 yolk was achieved in Fengda-1 laying hens with 4% supplementation and the DHA production per egg was 118.46 mg. However, Hy-Line Brown laying hens displayed a higher DHA production per egg and the value was 131.50, 131.72, 131.95 mg with 1.5%, 2%, 4% supplementation, respectively. The lowest ratio of ω-6/ω-3 PUFAs (3.53) was obtained in Hy-Line Brown laying hens with 4% supplementation. These results suggest that M. alpina CCFM 698 can be used as an alternative source of ω-3 PUFAs in feed to produce nutritious eggs with high DHA content.