Abstract
Frozen egg yolk has the advantages of high nutritional value, convenient transportation, and long-term storage; however, freezing causes gelation of egg yolk, resulting in the deterioration of its functional properties. To minimize freezing-induced changes in the function and structure of egg yolks, the inhibitory effects of d-galactose, trypsin, and a combination of d-galactose and trypsin on freezing-induced gelation of egg yolk were evaluated. The results revealed that d-galactose enhanced the solubility, reduced hardness and viscosity, increased fluidity, and inhibited freeze-induced gelation of egg yolks. Trypsin reduced the turbidity and particle size of egg yolks, further enhanced the polarity and solubility, and partially inhibited freeze-induced gelation. The combination of trypsin and d-galactose exhibited a synergistic effect, with trypsin playing an important role. Overall, this combination exerted a remarkable inhibitory effect on freeze-induced gelation of egg yolk.
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