Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

Li, Junhua; Zhang, Yufan; Fan, Qiao; Teng, Changhao; Xie, Weiying; Shi, Yue; Su, Yujie; Yang, Yanjun

doi:10.1016/j.foodchem.2018.01.031

Cited by 88 publications

(42 citation statements)

References 24 publications

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“…Texture was one of the most important sensory features for EW gel (Li et al, ). Texture profile analysis containing three main parameters (hardness, springiness, cohesiveness) was shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

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

Zhang

Yang

et al. 2019

J Food Process Engineering

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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.

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Section: Resultsmentioning

confidence: 99%

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

Zhang

Yang

et al. 2019

J Food Process Engineering

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“…The hardness of egg white samples is reportedly related to conformational changes in proteins, as the folding of proteins could result in greater hardness. 27 The significantly greater hardness of the EWG in the groups treated with GML at higher concentrations (300 and 450 mg kg −1 ) can be ascribed to partial conformational folding of the proteins. In the preliminary stages of heat-induced gelation, protein polymers are created by noncovalent bonds (hydrogen bonds, electrovalent bonds, and hydrophobic interactions).…”

Section: Discussionmentioning

confidence: 97%

“…The gelation of egg white is a complex process, involving protein denaturation, aggregation and the formation of a gel network. The hardness of egg white samples is reportedly related to conformational changes in proteins, as the folding of proteins could result in greater hardness . The significantly greater hardness of the EWG in the groups treated with GML at higher concentrations (300 and 450 mg kg −1 ) can be ascribed to partial conformational folding of the proteins.…”

Section: Discussionmentioning

confidence: 99%

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

et al. 2019

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BACKGROUND Understanding the interactions between feed additives and the functional properties of egg white protein (EWP) may offer novel insights into the effects of feed additives on laying hens and may provide an alternative for modification of the functional properties of EWP by using laying hens as bioreactors. Glycerol monolaurate (GML) is widely used in the food industry as an effective antibacterial emulsifier. In this work, the effects of three doses of dietary GML supplementation (150, 300, and 450 mg kg−1 hen) on the functional properties of EWP were investigated. RESULTS The hardness of EWP gels was significantly improved by 300 and 450 mg kg−1 GML supplementation. Foaming capacity (FC) and foaming stability (FS) were increased after GML treatment; 450 mg kg−1 GML supplementation showed the most significant improvements, with 44.82% in FC and 23.39% in FS. Stabilization of EWP‐oil emulsions was also improved, supported by a slowed creaming process and the formation of smaller oil droplets. The heat denaturation temperature and rheological properties were also modified by dietary GML supplementation, implying improved thermal stability. CONCLUSION Our study demonstrated that GML supplementation has the potential to modify the functional properties of EWP, broadening the application of GML and providing a new perspective for evaluation of the efficacy of feed additives. © 2019 Society of Chemical Industry

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“…Size reduction of protein-based structures could change their food application and their effects in the food products. Egg white Heat Sun and Hayakawa, 2002 Heat and salt-induced gelation Iwashita et al, 2015 Acid gelation Weijers et al, 2006 Alkaline and salt-induced gelation Li et al, 2018 Acid and salt-induced gelation Croguennec et al, 2002SPI Heat Tarone et al, 2013 Heat and high-pressure Speroni et al, 2009 Heat and salt-induced Chen et al, 2017a Heat and acid gelation Chen et al, 2017b Acid Microparticles or microgels may be inherent to the food product due to the food material process manufacture or they may be engineered for specific purposes (Gouin, 2004;Joye and McClements, 2014;Chang et al, 2017). Microgel suspensions have been used in foods as a mean to improve food texture and mouthfeel, replace fat, and controlled delivery of compounds (Lucca and Tepper, 1994;Chang et al, 2017).…”

Section: Macro- Micro- and Nano-size Effect On Protein-based Structmentioning

confidence: 99%

“…Still, new alternatives and processes have been explored recently in order to enhance gel mechanical strength and applicability. Use of salt and sugars combination, Maillard reaction and surfactants are examples of the modification applied to this protein (Campbell et al, 2003;Raikos et al, 2007;Iwashita et al, 2015;Li et al, 2018;Nojima and Iyoda, 2018).…”

Section: Rheological and Textural Propertiesmentioning

confidence: 99%

Protein-Based Structures for Food Applications: From Macro to Nanoscale

Martins

Bourbon

Pinheiro

et al. 2018

Front. Sustain. Food Syst.

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Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro-or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed.

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Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

Cited by 88 publications

References 24 publications

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

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

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

Protein-Based Structures for Food Applications: From Macro to Nanoscale

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