Publications
Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins
- Date de publication : 2023-03-02
Référence
R. Gaillard, D. Gagnon, V. Perreault, A. Marciniak, Y. Pouliot, G. Brisson, A. Doyen. 2023. Effect of ultra-high pressure homogenization on structural and
techno-functional properties of egg yolk granule proteins. LWT, 178, 114624.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/pii/S0023643823002037
Mot(s) Clé(s)
Interactions protéines-protéines Structure protéique Teneur en sulfhydryles Lipoprotéines de haute densité Lipoprotéines de faible densité
Résumé
The impact of ultra-high pressure homogenization (UHPH) (175 and 300 MPa, 1 and 4 passes) on the structure of egg yolk granule was evaluated to improve the techno-functional properties of the proteins. The UHPH treatment destabilized and modified the structure of egg yolk granule proteins, which was validated by protein profiles from gel electrophoresis. A decrease of free thiol and an increase of disulfide bond content was correlated with a decrease of the surface hydrophobicity, specifically at 300 MPa with 4 passes. The structural modifications induced by UHPH, mainly at 300 MPa (1 and 4 passes), improved the water and oil binding capacities of egg yolk granules with values ranging from 1.30 to 1.55 gwater/ggranule and 3.34 to 3.73 goil/ggranule, respectively as well as their stability index. However, egg yolk granule solubility was not impacted by the application of UHPH. These new insights are key to supporting the development of new egg yolk granule-based ingredients for the food industry.
