Improvement of emulsification of egg yolk powder: protein modification techniques
As a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240095 |
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| _version_ | 1841550191198470144 |
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| author | Rui Chuang Mengzhuo Liu Dekun Meng Huajiang Zhang Hanyu Li Lina Xu Ning Xia Ahmed M. Rayan Mohamed Ghamry |
| author_facet | Rui Chuang Mengzhuo Liu Dekun Meng Huajiang Zhang Hanyu Li Lina Xu Ning Xia Ahmed M. Rayan Mohamed Ghamry |
| author_sort | Rui Chuang |
| collection | DOAJ |
| description | As a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic review of emulsification modification techniques for egg yolk powder, including physical, chemical, and enzyme modification techniques, to improve its emulsification properties and processing adaptability, and to provide a reference for solving such problems. The characteristics of various modification methods were analysed and compared. Future research should focus on optimising the modification process, gaining a deeper understanding of the modification mechanism and developing more mechanisms for the joint application of modification techniques, to maximise the application potential of egg yolk powder and to meet the growing and diversified needs of the food industry. |
| format | Article |
| id | doaj-art-6ee60ef90e214f6cbd5ad27615368414 |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-6ee60ef90e214f6cbd5ad276153684142025-01-10T06:49:39ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802024-12-0124924009510.26599/FSAP.2024.9240095Improvement of emulsification of egg yolk powder: protein modification techniquesRui Chuang0Mengzhuo Liu1Dekun Meng2Huajiang Zhang3Hanyu Li4Lina Xu5Ning Xia6Ahmed M. Rayan7Mohamed Ghamry8College of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Heilongjiang 150030, ChinaFood Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, EgyptFood Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, EgyptAs a high nutritional value egg processing product, egg yolk powder has a wide range of applications, However, its emulsification is affected by the processing conditions and is not satisfactory, which limits its wide application in the food industry. Based on this, this paper presents a systematic review of emulsification modification techniques for egg yolk powder, including physical, chemical, and enzyme modification techniques, to improve its emulsification properties and processing adaptability, and to provide a reference for solving such problems. The characteristics of various modification methods were analysed and compared. Future research should focus on optimising the modification process, gaining a deeper understanding of the modification mechanism and developing more mechanisms for the joint application of modification techniques, to maximise the application potential of egg yolk powder and to meet the growing and diversified needs of the food industry.https://www.sciopen.com/article/10.26599/FSAP.2024.9240095egg yolk powderemulsificationmodification techniqueenzyme modificationmodification mechanism |
| spellingShingle | Rui Chuang Mengzhuo Liu Dekun Meng Huajiang Zhang Hanyu Li Lina Xu Ning Xia Ahmed M. Rayan Mohamed Ghamry Improvement of emulsification of egg yolk powder: protein modification techniques Food Science of Animal Products egg yolk powder emulsification modification technique enzyme modification modification mechanism |
| title | Improvement of emulsification of egg yolk powder: protein modification techniques |
| title_full | Improvement of emulsification of egg yolk powder: protein modification techniques |
| title_fullStr | Improvement of emulsification of egg yolk powder: protein modification techniques |
| title_full_unstemmed | Improvement of emulsification of egg yolk powder: protein modification techniques |
| title_short | Improvement of emulsification of egg yolk powder: protein modification techniques |
| title_sort | improvement of emulsification of egg yolk powder protein modification techniques |
| topic | egg yolk powder emulsification modification technique enzyme modification modification mechanism |
| url | https://www.sciopen.com/article/10.26599/FSAP.2024.9240095 |
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