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Research Article | Open Access

Insight into the cryoprotective effect of egg yolk peptides on frozen egg yolk: functional, structural and physicochemical properties

Jiajia Zhang1, Yuchang Jin1, Yaru Meng1, Yaotong Liu1, Xiaoxue Yang1, Ying Cao1, Yanqiu Ma1(), Xin Gao1(), Peng Yu2
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Department of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150030, China
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Abstract

Egg yolk peptides were prepared by enzymatic hydrolysis of defatted egg yolk powder. The cryoprotective effects of these peptides were assessed by examining the functional, structural and physicochemical properties of egg yolk. Results indicated that egg yolk peptides could reduce viscosity and prevent the accumulation of egg yolk proteins during freezing, thereby mitigating the deterioration of its functional characteristics. The peptide hydrolyzed for 3 h demonstrated the lowest fluidity in thawed egg yolk. Additionally, Fourier transform infrared (FTIR) spectra and intrinsic fluorescence spectra revealed that egg yolk peptides could reduce damage to the secondary and tertiary structures of proteins, enhancing the stability of the protein network. Changes in the content of secondary structures showed that egg yolk peptides increased β-turns, decreased β-sheets, and maintained overall structural stability and strength. This study provides new insights for egg yolk peptides to inhibit frozen egg yolk gelation.

Keywords

frozen egg yolkgelationegg yolk peptidescryoprotective effectprotein properties

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Food Science of Animal Products
Volume 2 Issue 3,
September 2024
Article number: 9240081
DOI: 10.26599/FSAP.2024.9240081
Cite this article:
Zhang J, Jin Y, Meng Y, et al. Insight into the cryoprotective effect of egg yolk peptides on frozen egg yolk: functional, structural and physicochemical properties. Food Science of Animal Products, 2024, 2(3): 9240081. https://doi.org/10.26599/FSAP.2024.9240081
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