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Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder.
Ang, Yuan; Cao, Weiwei; Wang, Zhe; Li, Linlin; Zhao, Mengyue; Liu, Zhiqin; Jin, Xin; Jin, Jiuyu; Dong, Jingyin; Zhang, Yan; Bhandari, Bhesh; Ren, Guangyue; Duan, Xu.
Affiliation
  • Ang Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Cao W; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Wang Z; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Li L; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Zhao M; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Liu Z; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Jin X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Jin J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Dong J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Zhang Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Bhandari B; School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia.
  • Ren G; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
  • Duan X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
J Sci Food Agric ; 103(9): 4660-4667, 2023 Jul.
Article in En | MEDLINE | ID: mdl-36882894
ABSTRACT

BACKGROUND:

Egg yolk powder (EYP) with high immunoglobulin of yolk (IgY) content and good solubility is in great demand in the market of functional foods. In this article, the properties of spray-dried EYP with the addition of five protectants (maltodextrin, trehalose, mannitol, maltitol and sucrose) were investigated.

RESULTS:

All the protectants increased IgY activity and solubility of EYP. Among them, EYP with maltodextrin displayed the highest activity of IgY (27.11 mg/g), the highest solubility (66.39%) and the lowest surface hydrophobicity. Moreover, the average particle size of EYP with maltodextrin was the smallest (9.78 µm). The egg yolk particles obtained by adding the protectants are more uniformly distributed and have smaller particle size. Fourier-transform infrared spectroscopy confirmed the structural integrity of the proteins, indicating that the protectants addition enhanced the hydrogen bonding forces between the EYP protein molecules.

CONCLUSION:

The addition of protectants can significantly improve the IgY content, solubility and structural stability of EYP. © 2023 Society of Chemical Industry.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulins / Egg Yolk Limits: Animals Language: En Journal: J Sci Food Agric Year: 2023 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Immunoglobulins / Egg Yolk Limits: Animals Language: En Journal: J Sci Food Agric Year: 2023 Document type: Article Affiliation country: China