Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

Xiaoli Xu; Zhe Li; Qinyue Tang; Bao Chen; Haobo Jin; Yaqin Yang; Dewei Shu; Zhaoxia Cai; Long Sheng

doi:10.1016/j.foodchem.2023.137681

Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks

Food Chem. 2024 Mar 15:436:137681. doi: 10.1016/j.foodchem.2023.137681. Epub 2023 Oct 6.

Authors

Xiaoli Xu¹, Zhe Li², Qinyue Tang², Bao Chen², Haobo Jin², Yaqin Yang², Dewei Shu³, Zhaoxia Cai¹, Long Sheng⁴

Affiliations

¹ National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
² National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
³ Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China.
⁴ National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China. Electronic address: shenglong@mail.hzau.edu.cn.

PMID: 37826897
DOI: 10.1016/j.foodchem.2023.137681

Abstract

Xylitol and NaCl were studied as alternative inhibitors of gelation in frozen egg yolks, considering the current dietary preference for low salt and low sucrose intake. The effects of different ratios of xylitol and NaCl on gelation were investigated. Compared to the control group, all treatment groups showed decreased egg yolk particle size and turbidity, increased solubility, surface hydrophobicity, λ_max, and fluorescence intensity, reduced loss of free water, and enhanced yolk fluidity. The addition of xylitol and NaCl effectively prevented ice crystal growth, minimized protein denaturation caused by water loss, and formed complexes with proteins and water lost during freezing, thereby inhibiting the aggregation of protein molecules and the formation of gels. This study presents a novel and healthier strategy for inhibiting gelation of frozen egg yolk using xylitol and NaCl.

Keywords: Egg yolk; Freezing; Gelation; Gelation inhibition; Xylitol.

MeSH terms

Egg Yolk* / chemistry
Freezing
Sodium Chloride* / analysis
Sodium Chloride, Dietary / analysis
Water / analysis
Xylitol

Substances

Sodium Chloride
Xylitol
Sodium Chloride, Dietary
Water