Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
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DOI：
10.1016/j.foodchem.2022.134626
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发表时间：
2022-10
期刊：
影响因子：
8.8
通讯作者：
Zhe Wang;X. Duan;Guang-yue Ren;J. Guo;Jiangtao Ji;Yiming Xu;Weiwei Cao;Linlin Li;Mengyue Zhao
中科院分区：
文献类型：
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作者：
Zhe Wang;X. Duan;Guang-yue Ren;J. Guo;Jiangtao Ji;Yiming Xu;Weiwei Cao;Linlin Li;Mengyue Zhao
制备具有良好溶解性和高活性卵黄抗体保留率的蛋黄粉，对提高蛋黄粉的附加值，促进蛋黄粉的应用具有重要意义。研究了一种利用微波辅助冷冻干燥(MFD)制备EYP的新方法。激光共聚焦扫描显微镜结果表明，添加辅料(蔗糖、海藻糖和麦芽糊精)可以抑制冷冻诱导的蛋黄中脂蛋白的聚集。扫描电子显微镜显示，干燥进一步破坏了EYP中脂蛋白的结构，导致脂类从其中分离。FTIR和荧光光谱证实了这一发现，表明辅料提高了蛋白质的稳定性。与常规冷冻干燥(FD)相比，MFD制备的EYP具有更高的溶解度(63g/100g)、活性抗体保留率和干燥时间，尤其是含有辅料的EYP。因此，辅料能显著提高EYP的溶解度、稳定性和活性IgY的保留率。
The preparation of egg yolk powder (EYP) with excellent solubility and high retention of active IgY is of great significance for increasing the added value and promoting the application of EYP. A new method of preparing EYP by microwave-assisted freeze-drying (MFD) was researched. Confocal laser scanning microscopy results demonstrated that the supplementation of excipients (sucrose, trehalose, and maltodextrin) could inhibit lipoproteins aggregation in egg yolk induced by freezing. Scanning electron microscopy indicated that drying further damaged the structure of lipoproteins in EYP, leading to lipid separation from it. FTIR and fluorescence spectra confirmed this finding, indicating that excipients enhance protein stability. Compared with conventional freeze-drying (FD), EYP prepared by MFD, particularly that containing excipients, had higher solubility (63 g/100 g), active antibody retention rate and shorter drying time. Therefore, excipients can significantly improve the solubility and stability of EYP and the retention rate of active IgY.