Cryoprotective role of saccharides in frozen egg yolks: Water/ice tailoring effect and improved freeze–thaw stability
Cryoprotective role of saccharides in frozen egg yolks: Water/ice tailoring effect and improved freeze–thaw stability
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DOI：
10.1016/j.foodhyd.2023.109161
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发表时间：
2023-08
影响因子：
10.7
通讯作者：
Zihong Ma;Yujie Chi;Yuan Chi
中科院分区：
文献类型：
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作者：
Zihong Ma;Yujie Chi;Yuan Chi
冻害引起的食品不稳定性每年给食品生产企业造成巨大损失，抑制冻害有利于冷冻食品工业的发展。然而，我们缺乏足够的信息，在冷冻蛋黄系统中使用糖作为冷冻保护剂来抑制凝胶。因此，我们研究了几种糖类（蔗糖、l -阿拉伯糖、木糖醇、海藻糖、d -纤维素糖和低聚木糖）对冷冻蛋黄的冷冻保护作用，重点研究了糖类的水/冰剪裁效果和蛋黄的冻融稳定性。为了评价水/冰剪裁效果，我们研究了冷冻解冻前后蛋黄的总含水量、水活度、水状态和水分布。我们研究了蛋黄在冻融前后的物理和结构变化，以评估其稳定性。我们观察到，糖通过降低可冻水含量、体积水含量和大冰晶形成，表现出减轻冻融蛋黄的质地硬化、颜色变白、结晶度紊乱、聚集和蛋白质完整性破坏的能力。l -阿拉伯糖对冻融诱导的蛋黄不稳定性调节效果最好，其次是木糖醇。其特殊的凝胶调节能力和低热量的性质使其成为冷冻蛋黄冷冻保存的非常合适的添加剂。
Freeze-induced instability of food products causes substantial losses to food manufacturers annually, and the inhibition of freeze damage is conducive to the development of frozen food industries. However, we lack sufficient information on using saccharides as cryoprotectants in frozen egg yolk systems to inhibit gelation. Therefore, we investigated the cryoprotective effects of several saccharides (sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides) on frozen egg yolks, focusing on the water/ice tailoring effect of saccharides and the freeze–thaw stability of egg yolks. To evaluate the water/ice tailoring effects, we investigated the total water content, water activity, water state, and water distribution of egg yolks before and after freeze–thawing. We investigated the physical and structural changes in egg yolks before and after freeze–thawing to evaluate their stability. We observed that saccharides exhibited the ability to mitigate texture hardening, whitening in color, disorder in crystallinity, aggregation, and damage in protein integrity of frozen-thawed egg yolks by decreasing the freezable water content, bulk water content, and large ice crystal formation. L-arabinose was found most effective in regulating the freeze‒thaw-induced egg yolk instability, followed by xylitol. Their exceptional gelation-regulating capability and low-calorie nature render them highly suitable additives for the cryopreservation of frozen egg yolks.