Determination of gelation mechanism and prevention methods of frozen-thawed hen egg yolk

dc.contributor.advisor Tong Wang
dc.contributor.advisor Nuria Acevedo
dc.contributor.author Primacella, Monica
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-08-11T15:44:45.000
dc.date.accessioned 2020-06-30T03:10:03Z
dc.date.available 2020-06-30T03:10:03Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2017
dc.date.embargo 2018-05-28
dc.date.issued 2017-01-01
dc.description.abstract <p>Gelation of egg yolk during freezing and thawing has been a hurdle to food processors for decades, because of the reduced yolk functionality. Many studies have been performed in the past to understand the mechanism of gelation. However, this concept has not been fully elucidated. Currently, industry practices the addition of 10% salt or sugar to inhibit gelation. Although gelation is inhibited, this practice causes a significant change in flavor, which then limits the yolk application. It is therefore our objective to further study the gelation mechanism and identify the component(s) responsible for gelation through analyzing fractional mass distribution, protein distribution and rheological properties in four reconstituted yolk systems, so that alternative gelation prevention methods could be determined. Protein aggregation occurred as five weeks of freezing was induced in four recombined yolk systems containing different proportions of plasma and granule. All four frozen-thawed yolk systems had a significant increase (p<0.05) in the mass of granule fraction and an additional layer of floating lipidic fraction. Gel strength was shown to increase with increasing granule content in the system. This study showed that aggregations involved heterogeneous interactions between plasma and granule components, including LDL, HDL, and α-livetin. Ingredients that could reduce the degree of gelation were identified. Hydrolyzed carboxymethyl cellulose (HCMC), hydrolyzed egg white and yolk (HEW and HEY), and proline were able to significantly reduce (p<0.05) the hardness of the frozen-thawed yolk mixtures. The gelation-inhibiting mechanisms of these additives were assessed through differential scanning calorimetry (DSC), particle size distribution, and protein surface hydrophobicity as compared to salt and sugar.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/16289/
dc.identifier.articleid 7296
dc.identifier.contextkey 12307554
dc.identifier.doi https://doi.org/10.31274/etd-180810-5920
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/16289
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/30472
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/16289/Primacella_iastate_0097M_16916.pdf|||Fri Jan 14 20:57:43 UTC 2022
dc.subject.disciplines Food Science
dc.title Determination of gelation mechanism and prevention methods of frozen-thawed hen egg yolk
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
thesis.degree.discipline Food Science and Technology
thesis.degree.level thesis
thesis.degree.name Master of Science
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