Effects of CaCl 2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk.

Bivalent or trivalent metal salts can enhance the oil output and sandiness of salted eggs. We added CaCl ₂ to the salting solution to improve the quality of rapidly salted separated egg yolk and investigated its effect on rheological, microstructure, and protein structure. According to the findings, adding CaCl ₂ to the salting solution can promote the precipitation of egg yolk water, increase its viscosity, induce protein aggregation, and increase the denaturation temperature of the protein. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed that the inner boundary of egg yolk salted with CaCl ₂ was clearer and that the number and size of salted egg yolk lipoprotein aggregates were larger than those of egg yolk salted without CaCl ₂ . Analysis using Fourier transform infrared spectroscopy (FTIR) demonstrated that CaCl ₂ caused the interconversion of the secondary-level structure. CaCl ₂ can have an impact on the microenvironment of amino acid residues, according to the results of 3D fluorescence and UV absorption spectra. Therefore, adding CaCl ₂ can accelerate the loss of water and change the structure of lipoprotein in egg yolk, which improves the sandiness and oil yield of salted separated egg yolk.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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