【Yingming Lecture Series】Geng Fang: Study on the Mechanism of High-intensity Ultrasonic Treatment for Egg Yolk

Lecturer: Geng Fang, Special Researcher at the School of Food and Biological Engineering of Chengdu University. He mainly works on the science and technology of egg products and has been selected into the Program for Academic and Technical Leaders Candidates of Sichuan Province. He has won the first prize of the Technological Invention Award of Hubei Province (the third place and was selected among the 3rd session of the "Top 10 Outstanding Representative Figures of the China Egg Processing Industry". He headed one General Program of National Natural Science Foundation of China (NSFC), one Young Scientists Fund and one sub-project of the "13th Five-Year Plan" National Key Research and Development Program and co-headed three programs of NSFC (one general program, one regional program and one joint fund). He has published 29 high-level papers as the first author/correspondent author (with 15 papers in Zone 1 and 7 papers in Zone 2 of the Chinese Academy of Sciences journals), of which one was selected as the highly cited paper and one as the hot paper in Essential Science Indicators (ESI). He obtained one US authorized patent and 8 Chinese authorized invention patents. He edited one textbook and participated in the edition of one monograph. He is a member of the Youth Working Committee of the Chinese Association of Animals Products Processing and serves as a reviewer of several SCI journals.

Content: Egg yolk composed of water, lipids and proteins has natural emulsion stability. The research team handled egg yolk with high-intensity ultrasonic (HIU) and preliminarily explored the characteristic changes and related mechanisms of egg yolk and its components by means of the ultrasonic field. The results showed that after HIU treatment, the emulsifying properties, emulsifying stability and foaming ability of egg yolk solution increased, but the foam stability decreased; the Zeta-potential of egg yolk components in aqueous solution increased, and the free sulfhydryl content increased; the average particle size of egg yolk components in the solution significantly decreased and the particle size distribution curve showed significant changes. The above results indicated that HIU treatment mainly led to slight dissociation of yolk granules in egg yolk and partial aggregation of LDL in egg yolk. The change of aggregation structure of these yolk components further affected its physical and chemical properties and finally affected its functional properties. The research results have expanded the processing methods of egg yolk and also provided a new idea for the high-value utilization of egg yolk components.

Date: 14:00, March 19 (Friday)

Venue: C310, Integrated Building

Sponsor: School of Food and Biological Engineering