Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin

Xiting Bai, Jiaqi Gao, Yu Yang, Wenxue Zhu, Jinling Fan

Abstract


The purpose of this study was to investigate the effects of different drying methods, including ultrasonic vacuum drying, vacuum drying, vacuum freeze-drying, hot-air drying and spray drying, on the structure and emulsifying capacity of egg yolk lecithin based on Raman spectra. The results showed that ultrasonic vacuum drying and spray drying can induce the vibration of C–N bonds in the polar O–C–C–N+ head skeleton of egg yolk lecithin. The shift of the peak attributed to the C–N bond from 717 cm−1 to 774 and 772 cm−1 indicated that the vibration of some C–N bonds in the O–C–C–N+ skeleton had transformed from gauche to trans. Ultrasonic vacuum drying exerted the most intense effect on the C–C skeleton of egg yolk lecithin, with the greatest vibration peaks at 1062 cm−1, 1128 cm−1, and 1097 cm−1 in the Raman spectra of egg yolks. Specifically, it relieved gauche vibration and strengthened trans vibration in the C–C skeleton. Hence, the Igauche/Itrans ratio of the egg yolk lecithin processed through ultrasonic vacuum drying decreased. Ultrasonic vacuum drying and spray drying decreased the I2850/I2878 ratio of the vibration peak of C–H bonds in the lipid chains of egg yolk lecithin. The weakening of the symmetric stretching vibration of the C–H bond and the strengthening of antisymmetric stretching vibration indicated that orderliness among the molecular chains of lipid bilayer membranes had increased, whereas liquidity had decreased. The emulsifying capacities were highly significantly different among various egg yolk lecithin samples, in which the highest emulsifying capacity (49.58 m2/g) was shown for the egg yolk lecithin prepared through vacuum freeze-drying, and ultrasonic vacuum drying produced the lowest emulsifying capacity (14.77 m2/g). This study demonstrated that ultrasonic vacuum drying and spray drying drastically affected the structure of egg yolk lecithin. The appropriate drying method can be selected based on sample volume and production situation.
Keywords: drying, structure, emulsification capacity, egg yolk lecithin, Raman spectrum
DOI: 10.25165/j.ijabe.20201304.5648

Citation: Bai X T, Gao J Q, Yang Y, Zhu W X, Fan J L. Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin. Int J Agric & Biol Eng, 2020; 13(4): 238–244.

Keywords


drying, structure, emulsification capacity, egg yolk lecithin, Raman spectrum

Full Text:

PDF

References


Clayton Z S, Fusco E, Kern M. Egg consumption and heart health: A review. J. Nutrition, 2017; 37: 79–85.

Chen D W, Dimitrios P B, Jane K P. Use of egg yolk phospholipids to generate chicken meat odorants. Food Chem., 2019; 286: 71–77.

Chen X W. Extraction of egg yolk lecithin and its effect on memory function of mice. Food Sci., 2011; 32(13): 314–317. (in Chinese)

Asomaning J, Curtis J M. Enzymatic modification of egg lecithin to improve properties. Food Chem., 2017; 220(apr.1): 385–392.

Liu Y H, Wang Q Q, Gao X W, Xie A G. Total phenolic content prediction in Flos Lonicerae using hyperspectral imaging combined with wavelengths selection methods. J. Food Process Eng., 2019; 42(6): e13224. doi: 10.1111/jfpe.13224.

Hu R, He T, Zhang Z W, Yang Y H, Liu M L. Safety Analysis of Edible Oil Products via Raman Spectroscopy. Talanta, 2019; 191: 324–332.

Herrero A M. Raman spectroscopy for monitoring protein structure in muscle food systems. Crit. Rev. Food Sci. Nutrition, 2008; 48(6): 512–523.

Czaja T, Mazurek S, Szostak R. Quantification of gluten in wheat flour by FT-Raman spectroscopy. Food Chem., 2016; 211: 560–563.

Liu J P, Zhou Y Q, Liu D, Lin S Y, Zhang Y. Extracting egg yolk lecithin using PEF-assisted organic solvent. Transaction of the CSAE, 2013; 29(5): 251–258. (in Chinese)

Palacios L E, Wang T. Egg-yolk lipid fractionation and lecithin characterization. J. Am. Oil Chem. Soc., 2005; 82: 571–578.

Asomaning J, Curtis J M. Enzymatic modification of egg lecithin to improve properties. Food Chem., 2017; 220: 385–392.

Akashi T, Muto A, Takahashi Y, Nishiyama H. Enteral formula containing egg yolk lecithin improves diarrhea. J. Oleo Sci., 2017; 66(9): 1017–1027.

Liu S J, Zhu W X, Bai X T, You T F, Yan J M. Effect of ultrasonic energy density on moisture transfer during ultrasound enhanced vacuum drying of honey. J. Food Meas. Charact., 2019; 13(1): 559–570.

Li H D, Jiang J N, Chen L, Chen X T, Li X H. The effect of different drying methods on the quality characteristics of Saussure nucifera. Food Sci. Tech., 2019; 44(7): 96–100. (in Chinese)

Tantipolphan R, Rades T, Strachan C J, Gordon K C, Medlicott N J. Analysis of lecithin-cholesterol mixtures using Raman spectroscopy. J. Pharm. Biom. Anal., 2006; 41(2): 476–484.

Carter B, Patel H, Barbano D M, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J. Dairy Sci., 2018; 101(5): 3900–3909.

Yu H C, Fu X Y, Yin Y, Liu Y H, Bai X T. Raman spectroscopy combined with UVE-SVR algorithm to predict the content of trans fatty acid in the edible oil. J. Nuclear Agric. Sci., 2020; 34(3): 582–591. (in Chinese)

Li M L, Lu X M, Ren F Z, Jing H. Influence of Thermal Processing on Egg Yolk Lecithin Extraction. J. CIFST, 2013; 13(9): 119–125. (in Chinese)

Marefati A, Matos M, Wiege B, Haase N U, Rayner M. Pickering emulsifiers based on hydrophobically modified small granular starches Part II-Effects of modification on emulsifying capacity. Carbohyd. Polym., 2018; 201: 416–424.

Ishii F. Emulsification properties of egg yolk lecithin and various phospholipids. J. JPN Soc. Food Sci., 2016; 63(8): 363–368.

Sailer K, Viaggi S, Nüsse M. Kinetics of radiation- and cytochrome c-induced modifications in liposomes analyzed by FT-Raman spectroscopy. BBA-Biomembranes, 1997; 1329(2): 259–268.

Lhert F, Capelle F, Blaudez D, Heywang A C, Turlet J M. Raman spectroscopy of phospholipid black films. J. Phys. Chem. B, 2000; 105(105): 11704–11707.

Wu Y, Li X M, Zhao B, Xu W Q, Tao Y C, Zhao D Q, et al. FT-Raman spectroscopic study of the interaction of La3+ and cholesterol with DPPG bilayers. Chin. J. Light Scattering, 1995; 7(2): 175–176. (in Chinese)

Kint S H, Wermer P H, Scherer J R. Raman spectra of hydrated phospholipid bilayers. 2. Water and head-group interactions. J. Phys. Chem., 1992; 96(1): 446–452.

Capelle F, Lhert F, Blaudez D, Kellay H, Turlet J M. Thickness and organization of black films using confocal micro-Raman spectroscopy. Colloids & Surfaces A, 2000; 171(1-3): 199–205.

Wu L, Wang L, Qi B. 3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder. Food Chem., 2018; 249: 16–21.

Wong P T T, Mantsch H H. Effect of hydrostatic pressure on the phase state and molecular structure of aqueous lysolecithins: A Raman spectroscopic study. J. Raman Spectrosc., 1986; 17(14): 335–340.

Tai K D, Liu F G, He X Y, Ma P H, Mao L K, Gao Y X, et al. The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics. Food Res. Int., 2018; 109: 24–34.

Asomaning J, Curtis J M. Enzymatic modification of egg lecithin to improve properties. Food Chem., 2017; 220: 385–392.

Bi S, Sui X N, Han T X, Li Y, Wang Z J, Qi B K, et al. Effect of ultrasound on rheological and Raman spectroscopy properties of soybean protein isolate-phospholipid composite system. Food Sci., 2016; 37(21): 61–66. (in Chinese)

Liu Y H, Sun Y, Yu H, Yin Y, Li X, Duan X. Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance. Dry. Technol., 2017; 35(5): 564–576.

Liu Y H, Zeng Y, Hu X Y, Sun X. Effect of ultrasonic power on water removal kinetics and moisture migration of kiwifruit slices during contact ultrasound intensified heat pump drying. Food Bioprocess Tech., 2020; 13(6): 430–441.

Zhang M Q, Li J H, Chang C H, Wang C Y, Li X, Su Y J, et al. Effect of egg yolk on the textural, rheology and structural properties of egg gels. J. Food Eng., 2019; 246: 1–6.

Hossein B, Aminoddin H, Homa M. Analysis of lecithin treatment effects on the structural transformation of wool fiber using vibrational spectroscopy. Int. J. Biol. Macromol., 2018; 108: 585–590.

Hui G, Zhao Y, Zhang J Z, Liu W, Li H D, Zhao B. Raman and DSC spectroscopic studies on the interaction between ginsenosides and DMPC bilayer membranes. Spectrosc. Spect. Anal., 2014; 34(2): 410–414.

Kpodo F M, Agbenorhevi J K, Alba K, Oduro I N, Morris G A, Kontogiorgos V. Structure-function relationships in pectin emulsification. Food Biophysics, 2018; 13(1): 71–79.

Zeng Y, Liu Y H, Zhang J Y, Xi H H, Duan X. Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices. J. Food Meas. Charact., 2019; 13(4): 3086–3096.

Wang L, Wu M, Liu H M. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates. Carbohyd. Polym., 2017; 163: 181–190.

Sui X N, Li Q H, Wang Z J, Qi B K, Zou X S, Li Y, et al. Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability? LWT-Food Sci. Technol., 2016; 74: 255–262.

Liu Y H, Zeng Y, Wang Q, Sun C Y, Xi H H. Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound-strengthened hot air drying on pear slices. J. Food Process. Pres., 2019; 43(3): e13899. doi: 10.1111/jfpp.13899.

Xi H H, Liu Y H, Guo L G, Hu R R. Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices. Food Sci. Biotechnol., 2020; 29(1): 93–101.

Matos M, Marefati A, Bordes R, Gutiérrez G, Rayner M. Combined emulsifying capacity of polysaccharide particles of different size and shape. J. Carbohyd. Polym., 2017; 169: 127–138.

Liu Y H, Sun C Y, Lei Y Q, Yu H C, Xi H H, Duan X. Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure and quality attributes. Dry. Technol., 2019; 37(6): 745–758.

Kiosseoglou V. Egg yolk protein gels and emulsions. Curr. Opin. Colloid In. Sci., 2003; 8(4): 365–370.

Wang Q Q, Liu Y H, Gao X W, Xie A G, Yu H C. Potential of hyperspectral imaging for nondestructive determination of chlorogenic acid content in Flos Lonicerae. J. Food Meas. Charact., 2019; 13(4): 2603–2612.




Copyright (c) 2020 International Journal of Agricultural and Biological Engineering

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

2023-2026 Copyright IJABE Editing and Publishing Office