In this study, egg yolk powder (EYP) containing different excipients was prepared from fresh egg yolk by adding disaccharides (sucrose and trehalose). The solubility, microstructure, surface hydrophobicity, protein secondary structure, and active IgY content of EYP were studied. Results showed that compared with the control group, the solubility of EYP with sucrose and trehalose was 37.50% and 31.40%, which increased by 150% and 109%, respectively. The content of active antibodies increased by 10.65% and 16.21% respectively. In addition, the changes in microstructure and protein secondary structure showed that freeze-drying destroyed the protein structure in EYP, induced the aggregation of lipoproteins and the melting of lipids, and led to the aggregation of EYP particles. The addition of disaccharide somewhat inhibited the protein damage caused by freeze-drying and improved the solubility of the protein and the active antibody content of EYP. This study provides a reference for EYP for further research and product development and expands its application scope.
WANG Zhe
,
REN Guangyue
,
DUAN Xu
,
GUO Jingfang
,
JIN Xin
,
MIAO Junwei
,
YU Zuyan
,
ZHAO Mengyue
,
ANG Yuan
,
WANG Zhaokai
. Effect of freeze-drying on water-solubility, structural properties, and active antibody content of egg yolk powder[J]. Food and Fermentation Industries, 2023
, 49(21)
: 229
-234
.
DOI: 10.13995/j.cnki.11-1802/ts.033425
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