Effect of food additives on egg yolk gelation induced by freezing

•Hydrolyzed egg proteins and proline demonstrated yolk gelation-inhibitory effects.•Anti-gelation mechanisms include maintenance of water and protein structural integrity.•Synergistic and antagonistic interactions occurred when a mix of additives are used. This study demonstrates technological advan...

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Bibliographic Details
Published in:Food chemistry 2018-10, Vol.263, p.142-150
Main Authors: Primacella, Monica, Fei, Tao, Acevedo, Nuria, Wang, Tong
Format: Article
Language:English
Subjects:
Carboxymethylcellulose Sodium - chemistry
Egg protein hydrolysates
Egg White - chemistry
Egg yolk
Egg Yolk - chemistry
Food Additives - chemistry
Food Storage - methods
Freezing
Gelation
Gelation inhibition
Gels - chemistry
Hydrolysis
Lipoproteins - chemistry
Particle Size
Proline - chemistry
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Summary:•Hydrolyzed egg proteins and proline demonstrated yolk gelation-inhibitory effects.•Anti-gelation mechanisms include maintenance of water and protein structural integrity.•Synergistic and antagonistic interactions occurred when a mix of additives are used. This study demonstrates technological advances in preventing yolk gelation during freezing and thawing. Gelation negatively affects yolk functionality in food formulation. Preventing gelation using 10% salt or sugar limits the application of the yolk. Novel food additives were tested to prevent gelation induced by freezing. Significant reduction (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.04.071