Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.

ABSTRACT: This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.8 % higher hydrolysis degree compared to unmodified controls, indicating enhanced digestibility. Quantitative lipidomics analysis using LC-MS/MS identified 894 lipid molecules across 25 subclasses, with minimal changes in tota

SUBMITTER: Hu G 

PROVIDER: S-EPMC11795786 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature