Development of an innovative process for salted egg yolk powder with improved physicochemical properties using protease hydrolysis.

Yang Ye, Zhaoyi Lu, Jingyu Xiang, Fei Chen, Guixiang Jia, Haonan Du, Miao Jiang, Yang Wang

Abstract read

In one paragraph

Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Yang YeSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Zhaoyi LuSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Jingyu XiangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Fei ChenSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Guixiang JiaSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Haonan DuSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Miao JiangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China.

Yang WangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin, China. dhwy518@163.com.

Funding

College Students' Innovative Entrepreneurial Training Plan Program S202410622080Scientific Research and Innovation Team Program of Sichuan University of Science and Engineering SUSE652A009

6 · The paper itself

Abstract

Salted egg yolk powder (SEYP), one of the derivatives of salted egg yolk, has a long preparation cycle and low solubility, which affects its application in the food industry. Here, we suggest to directly marinated the egg yolk liquid to shorten the production process of SEYPs, and then hydrolyze the salted egg yolk liquid using pH in synergy with acidic, neutral and alkaline protease to obtain SEYPs with better physicochemical properties. The results showed that the best performance and color of SEYPs were obtained under the conditions of 4% salt concentration, 2% baijiu (Chinese liquor) addition, 0.2 mL/50 g spice addition, and 2 d marinating time. Meanwhile, the addition of protease significantly reduced the aggregation of flocs and significantly increased the solubility compared with unhydrolyzed SEYPs, which was confirmed by the solubility and surface hydrophobicity. SDS-PAGE showed that the proteins were decomposed into smaller peptides, and the content of soluble proteins increased as a result. The FTIR results showed an increasing trend of β-folding in all treatment groups, indicating that the protease disrupted the original conformation of the proteins and facilitated the process of formation of a more disordered structure of the yolk proteins, with a sparser structure of the SEYPs. Moreover, there was little difference in the color of SEYPs. In conclusion, the direct preparation of SEYPs by enzymatic treatment of egg yolk liquid provides a theoretical basis for improving the quality of SEYPs.

Indexed as

Dissolution propertiesEnzymatic hydrolysisFood processingProteaseSalted egg yolk powder

Identifiers

PMID41848952

DOI10.1007/s44463-025-00041-w

PMCPMC12994952

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.