Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage
To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-06-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1207754/full |
| _version_ | 1797810981724749824 |
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| author | Dan Chen Yaotong Liu Shiwen Xu |
| author_facet | Dan Chen Yaotong Liu Shiwen Xu |
| author_sort | Dan Chen |
| collection | DOAJ |
| description | To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water content and pH, and the decrease in absolute zeta potential and apparent viscosity of the selenium-rich egg yolks (Se-group) during storage were smaller than those of the control group egg yolks (C-group). In addition, the antioxidant capacity and emulsifying ability of the Se-group during storage were better than those of the C-group. Simultaneously, the hardness and chewiness of the Se-group gel during storage were lower than those of the C-group. The protein structure results showed that selenium rich treatment did not affect the secondary structure of egg yolk protein during storage but could improve the fluorescence intensity of the egg yolk protein. Therefore, the addition of methionine selenium can reduce the degree of deterioration in the physicochemical properties of egg yolk during storage and extend its shelf life. |
| first_indexed | 2024-03-13T07:15:49Z |
| format | Article |
| id | doaj.art-3f6888a026214f659608b4a8e307240c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-13T07:15:49Z |
| publishDate | 2023-06-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj.art-3f6888a026214f659608b4a8e307240c2023-06-05T05:22:14ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-06-011010.3389/fnut.2023.12077541207754Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storageDan Chen0Yaotong Liu1Shiwen Xu2College of Veterinary Medicine, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Veterinary Medicine, Northeast Agricultural University, Harbin, ChinaTo clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water content and pH, and the decrease in absolute zeta potential and apparent viscosity of the selenium-rich egg yolks (Se-group) during storage were smaller than those of the control group egg yolks (C-group). In addition, the antioxidant capacity and emulsifying ability of the Se-group during storage were better than those of the C-group. Simultaneously, the hardness and chewiness of the Se-group gel during storage were lower than those of the C-group. The protein structure results showed that selenium rich treatment did not affect the secondary structure of egg yolk protein during storage but could improve the fluorescence intensity of the egg yolk protein. Therefore, the addition of methionine selenium can reduce the degree of deterioration in the physicochemical properties of egg yolk during storage and extend its shelf life.https://www.frontiersin.org/articles/10.3389/fnut.2023.1207754/fullmethionine seleniumegg yolkstoragegelationsurface tension |
| spellingShingle | Dan Chen Yaotong Liu Shiwen Xu Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage Frontiers in Nutrition methionine selenium egg yolk storage gelation surface tension |
| title | Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage |
| title_full | Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage |
| title_fullStr | Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage |
| title_full_unstemmed | Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage |
| title_short | Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage |
| title_sort | supplemental methionine selenium effects on egg yolk physicochemical functional and protein structure during storage |
| topic | methionine selenium egg yolk storage gelation surface tension |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1207754/full |
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