Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Abstract

The effects of xanthan gum (XG; 0, 0.06, 0.12, and 0.18 wt%) on the formation of egg white (EW)–XG gels were investigated using modern instruments low‐field nuclear magnetic resonance (LF‐NMR), SEM, Fourier transform infrared (FTIR), and chemical analysis. Results showed that at low concentrations of XG (0.06 wt%), the hardness and springiness of gels were increased, while free sulfhydryl content and surface hydrophobicity declined. A rapid decrease (p < .05) in T2 of EW gels was found as the XG increased, which effected on proton mobility and relaxation peak changeability of EW gels. Results from FTIR revealed that XG addition affected the secondary structure of EW gels by increasing the contents of β—sheet due to the interaction among protein and XG. And a coarse structure of gel was observed at a high concentration of XG. These findings suggested that the presence of XG in heated‐induced EW endowed a desired characteristics gel of EW for enlarging the applications. Practical applications Many food systems are in neutral environment, such as surimi products, egg tofu. Proteins and polysaccharides are two of the raw materials commonly used in food processing. Protein—polysaccharide hybrid gels have application in adjusting product formulations and improving the texture and quality of the product. However, we need to understand the gel texture properties and mechanisms before expanding specific utilization of hybrid gel, which provides a theoretical basis for designing new attractive structures and textures.

Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/xanthan gum

“…This result was mainly due to the electrostatic attractive between SMGHs and polysaccharides, which led to tight binding between molecules. Previous study also has found that the addition of XG leads to a more uniform surface microstructure of egg white gel (Zhang et al, 2019). The larger pore size of binary gels (KC/XG, SMGHs/KC, and SMGHs/XG) also confirmed that the water holding capacity of the gel was poor, which was consistent with the low-NMR results (Figure 3).…”

“…Besides, the XG spectra showed a special peak at 1,616 cm −1 (Figure 4) representing pyruvic symmetrical carboxyl (Ghazal et al, 2011), whereas the band did not detect in SMGHs/XG and SMGHs/KC/XG (Figure 4), indicating the interaction between carboxylic acid group of XG and SMGHs. Similar results also be found in egg white/XG gels (Zhang et al, 2019). Moreover, the peak of amide A (3,000-3,500 cm −1 ) could be used for to evaluate the changes of hydrogen bonds (Li et al, 2020).…”

Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum

“…Zhang et al. (2019) also reported that the intermolecular hydrogen bonds are increased in egg white isolates with the further addition of XG, which is reflected by the lower wavenumber of amide A bands. These results suggest that the blueshift of amide A, amide I and amide II bands in composite SMGHs/XG groups contributes to the combination within SMGHs and XG, leading to an ordered structure.…”

“…Souza and Garcia-Rojas (2016) also demonstrated electrostatic interactions between egg white proteins and XG by evidence of the shifts of the amide I and amide II bands as well as the disappearance of some characteristic peaks. Zhang et al (2019) also reported that the intermolecular hydrogen bonds are increased in egg white isolates with the further addition of XG, which is reflected by the lower wavenumber of amide A bands. These results suggest that the blueshift of amide A, amide I and amide II bands in composite SMGHs/XG groups contributes to the combination within SMGHs and XG, leading to an ordered structure.…”

Effect of polysaccharides on the functional properties of egg white protein: A review

“…Generally, dense and uniform microscopic structure was an internal reflection of excellent gel texture. Xanthan gum addition can help EWP gels become denser and smoother by intermolecular electrostatic attraction (Zhang et al., 2019). Similarly, gellan gum also made the EWP gel structure more compact (Babaei et al., 2019).…”