The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Tingting Tang Ruyi Zhang Cuihua Chang Junhua Li Luping Gu Yanjun Yang Yujie Su |
| author_facet | Tingting Tang Ruyi Zhang Cuihua Chang Junhua Li Luping Gu Yanjun Yang Yujie Su |
| author_sort | Tingting Tang |
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| description | The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, and 58.61%, respectively) and protein oxidation products (decreased by 47.49%, 37.47%, and 52.51%, respectively) and volatile odor components (styrene, nonanal and 1-octene-3-ol). In addition, these polyphenols enhanced the hot gel properties of the yolk, but did not significantly change the taste of the yolk. This improvement could be attributed to hydrophobic interactions, hydrogen bonds and ionic bonds formed between polyphenols and egg yolk proteins. These interactions produced a more stable structure that was less likely to unfold during heat treatment. As a result, exposure to free sulfhydryl groups, free amino acids and free fatty acids was minimized, thus reducing oxidation reactions. |
| format | Article |
| id | doaj-art-fbe6aecc4ab649838a9feee6cc62c9ec |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-fbe6aecc4ab649838a9feee6cc62c9ec2025-01-24T13:33:10ZengMDPI AGFoods2304-81582025-01-0114229510.3390/foods14020295The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking StudyTingting Tang0Ruyi Zhang1Cuihua Chang2Junhua Li3Luping Gu4Yanjun Yang5Yujie Su6State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThe effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, and 58.61%, respectively) and protein oxidation products (decreased by 47.49%, 37.47%, and 52.51%, respectively) and volatile odor components (styrene, nonanal and 1-octene-3-ol). In addition, these polyphenols enhanced the hot gel properties of the yolk, but did not significantly change the taste of the yolk. This improvement could be attributed to hydrophobic interactions, hydrogen bonds and ionic bonds formed between polyphenols and egg yolk proteins. These interactions produced a more stable structure that was less likely to unfold during heat treatment. As a result, exposure to free sulfhydryl groups, free amino acids and free fatty acids was minimized, thus reducing oxidation reactions.https://www.mdpi.com/2304-8158/14/2/295antioxidantseggmolecular dockingphysicochemical properties |
| spellingShingle | Tingting Tang Ruyi Zhang Cuihua Chang Junhua Li Luping Gu Yanjun Yang Yujie Su The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study Foods antioxidants egg molecular docking physicochemical properties |
| title | The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study |
| title_full | The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study |
| title_fullStr | The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study |
| title_full_unstemmed | The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study |
| title_short | The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study |
| title_sort | effects of polyphenols on texture and flavor of egg yolk a molecular docking study |
| topic | antioxidants egg molecular docking physicochemical properties |
| url | https://www.mdpi.com/2304-8158/14/2/295 |
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