Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions w...

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Bibliographic Details
Main Authors: Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang, Xiang Huang, Yongyan Wu, Fang Geng, Qun Huang, Mingzheng Huang, Xiefei Li
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Poultry Science
Subjects:
egg yolk gel
metal ion
egg yolk protein
microstructure
intermolecular force
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124002785

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http://www.sciencedirect.com/science/article/pii/S0032579124002785

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