Salted duck eggs are a popular food product, but their high salt content and uneven salt distribution can reduce acceptability. This study investigated the effects of pH-high-intensity ultrasound combined treatment on the salt-induced gelation properties of egg yolk granules. The results showed that the pH5 + 150 W treatment group exhibited the best physical and gelation properties, with the smallest particle size (1597.33 nm), optimal dispersibility (PDI 0.29), and good stability. The gelation properties of this group also demonstrated excellent springiness (0.30 mm), cohesiveness (0.56), and gumminess (0.05 N). Furthermore, the pH5 + 150 W group had the highest water holding capacity of 97.42 % and relatively high hydrophobicity (173.39 μg). Notably, it also showed high oil exudation (2.83 %) and good sandiness (62.07 %). The pH5 + 150 W led to a significant redshift of the fluorescence peak at 335 nm and an enhancement of the peak intensity at 562 nm compared to the control group. Structural characterization revealed a more ordered protein structure and a uniform gel structure with enhanced electrostatic repulsion between oil droplets. Secondary structure analysis of the proteins showed a significant reduction in α-helix and β-sheet, while β-turn and random coil increased. In summary, the pH5 + 150 W treatment displayed the best gelation properties, providing theoretical guidance for enhancing the processing performance of yolk and expanding their application in the food industry.

中文翻译：

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pH-超声联合处理增强蛋黄颗粒盐诱导凝胶化的理化和微观结构分析


盐渍鸭蛋是一种受欢迎的食品，但其高盐含量和盐分分布不均会降低可接受性。本研究探讨了 pH -高强度超声联合处理对蛋黄颗粒盐诱导凝胶化特性的影响。结果表明，pH5 + 150 W 处理组表现出最好的物理和凝胶特性，粒径最小 （1597.33 nm）、最佳分散性 （PDI 0.29） 和良好的稳定性。该组的凝胶特性还表现出优异的弹性 （0.30 mm）、内聚性 （0.56） 和胶粘性 （0.05 N）。此外，pH5 + 150 W 组具有最高的持水量，为 97.42 %，疏水性相对较高 （173.39 μg）。值得注意的是，它还显示出高油渗出 （2.83 %） 和良好的沙质 （62.07 %）。与对照组相比，pH5 + 150 W 导致 335 nm 处荧光峰出现显著红移，562 nm 处峰强度增强。结构表征揭示了更有序的蛋白质结构和均匀的凝胶结构，油滴之间的静电排斥力增强。蛋白质的二级结构分析显示 α 螺旋和 β 片显著降低，而 β 转和无规卷曲增加。综上所述，pH5 + 150 W 处理表现出最佳的凝胶化性能，为提高蛋黄加工性能并扩大其在食品工业中的应用提供了理论指导。