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Abstract：
The impact of ozone-induced oxidation on the gel properties of egg yolk was investigated for the first time in this research. The textural properties, water-holding capacity, cooking loss rate and color of the chicken egg yolk gel (CEYG) were significantly improved after ozonation. The maximum hardness value (976.04 g) was reached at 20 min of ozonation and it was 134.92 g higher than that of the natural group. Additionally, the ozone-treated yolk showed an increase of 58.47% in carbonyl content and a decrease of 44.33% in free sulfhydryl groups. The results of low-field nuclear magnetic resonance indicated that ozone promoted the conversion of free water to non-flowing water in the CEYG. Scanning electron microscopy represented that the moderate ozone treatment resulted in a more regular, continuous and smooth network structure of the CEYG. These results provided a theoretical basis for the application of ozone to improve the performance of heat-induced CEYG.
摘要：
本研究首次研究了臭氧诱导氧化对蛋黄凝胶特性的影响。纹理属性，保水能力，臭氧化后鸡蛋黄凝胶（CEYG）的蒸煮损失率和色泽均有明显改善。在臭氧化20分钟时达到最大硬度值（976.04g），比天然组高134.92g。此外,臭氧处理的蛋黄显示羰基含量增加58.47%，游离巯基减少44.33%。低场核磁共振结果表明，臭氧促进了CEYG中自由水向非流动水的转化。扫描电子显微镜表明，适度的臭氧处理导致更有规律的，CEYG连续平滑的网络结构。这些结果为应用臭氧提高热诱导CEYG的性能提供了理论依据。
