Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.

ABSTRACT: In this study, the effect of various heating temperatures (61-70 °C) and times (1-10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temperature and time, without causing either protein degradation or aggregation. In addition, the viscosity and particle size of LEY were significantly increased with greater heating temperature and time. Furthermore, the emulsification stability of mayonnaise prepared from thermally processed LEY were significantly better than that of the unheated control group, in particular, the emulsion stability of mayonnaise was higher at a temperature ranging from 62 °C to 68 °C, whereas the emulsion stability

SUBMITTER: Ho JH 

PROVIDER: S-EPMC9141538 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature