Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder

Abstract Background Egg yolk powder (EYP) with high immunoglobulin of yolk (IgY) content and good solubility is in great demand in the market of functional foods. In this article, the properties of spray‐dried EYP with the addition of five protectants (maltodextrin, trehalose, mannitol, maltitol and sucrose) were investigated. Results All the protectants increased IgY activity and solubility of EYP. Among them, EYP with maltodextrin displayed the highest activity of IgY (27.11 mg/g), the highest solubility (66.39%) and the lowest surface hydrophobicity. Moreover, the average particle size of EYP with maltodextrin was the smallest (9.78 μm). The egg yolk particles obtained by adding the protectants are more uniformly distributed and have smaller particle size. Fourier‐transform infrared spectroscopy confirmed the structural integrity of the proteins, indicating that the protectants addition enhanced the hydrogen bonding forces between the EYP protein molecules. Conclusion The addition of protectants can significantly improve the IgY content, solubility and structural stability of EYP. © 2023 Society of Chemical Industry.