Conference report-Professor Chi Yujie-The effect of phospholipase A1 on thermal aggregation and emulsification of pasteurized egg yolk liquid and its correlation

Editor in charge: Food Science

Professor Chi Yujie

School of Food Science, Northeast Agricultural University

Post Scientist of National Layer Industry Technology System

Health food review expert of the State Administration for Market Regulation, registered dietitian of the Chinese Nutrition Society, executive vice chairman of the Asian Egg Products Association, executive director of the China Animal Products Processing Research Association, executive director of the Agricultural Products Processing and Storage Branch of the Chinese Society of Agricultural Engineering, Heilongjiang Natural Society vice president of product engineering, vice chairman of Heilongjiang provincial additives production and application of Association, the first "Chinese egg processing industry ten outstanding figures" and so on

Summary

The microbiological safety of liquid egg products is the focus of its product development
.
In industry, the microbiological safety of egg yolk liquid is mainly ensured by pasteurization
.
However, the sensitivity of the lipoprotein in the egg yolk to heat treatment limits the pasteurization conditions, resulting in a shorter shelf life of the egg yolk liquid
.
In addition, the thermal accumulation of egg yolk lipoprotein caused by pasteurization will reduce the emulsification ability of egg yolk after reaching a certain degree
.
Therefore, in this study, fresh egg yolk (LEY) was used as a reference, pasteurized liquid egg yolk (PLEY) was used as a control, and phospholipase A1 (PLA1) was used to specifically modify egg yolk lipids.
Phospholipids in protein, studied the degree of lipoprotein aggregation of pasteurized enzymatic modified liquid egg yolk (PELEY), molecular characteristics of lipoprotein aggregates, and droplets of emulsification system with different degrees of enzymatic hydrolysis and pasteurization conditions Features and macro indexes that characterize emulsification activity and emulsification stability
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By analyzing the correlation between the characteristic parameters that characterize lipoprotein aggregation and emulsification, the relationship between lipoprotein aggregation characteristics and the emulsification of egg yolk is determined, and the key influencing factors of PLA1 to improve the emulsification of pasteurized egg yolk are revealed
.
It is beneficial to improve the emulsification of protein by regulating thermal aggregation, obtain emulsified egg yolk liquid products, and discuss the storage stability and application of emulsified pasteurized egg yolk liquid
.