Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels

Ichikawa, Tomoko; Shimomura, Michiko

doi:10.3136/fstr.13.173

Cited by 5 publications

(10 citation statements)

References 1 publication

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“…With NaCl / divalent salts, however, remarkably larger amounts of liquid were released, increasing with the ratio of divalent salts added. However, comparing these results with previous results from Ichikawa et al (2007), the amount of liquid released from gels with 0.8% NaCl / divalent magnesium or calcium salt (80 /20) was 15-20% less than with 0.8% MgCl 2 or CaCl 2 alone (0 /100). Moreover, the amount of liquid released from 50% egg white gels with divalent salts was less than that released from 35% egg white gels, demonstrating the influence of egg white concentration on water retention.…”

Section: Amount Of Water Released By Syneresis In Gelssupporting

confidence: 64%

“…The breaking stress values of gels with 0.8% NaCl / divalent magnesium or calcium salt (80/20) were nearly equal to those with 0.8% MgCl 2 or CaCl 2 alone (0/100) (Ichikawa and Shimomura, 2007). On the other hand, breaking stress values changed little with added KCl.…”

Section: Resultsmentioning

confidence: 93%

“…A previous study (Ichikawa and Shimomura, 2007) showed that pH influenced the degree of gel formation from sols with salts, due to pH-mediated ion dissociation. To clarify this effect, the pH of all sols used to prepare gels was adjusted to 7.40 by the addition of 2N HCl.…”

Section: Resultsmentioning

confidence: 98%

“…Previous studies by Ichikawa et al (2001;2007) on the effects of NaCl and other salts added at different concentrations to diluted whole egg and egg white solutions yielded the following results regarding the properties and saltiness of egg sols and gels. For egg white solutions with univalent NaCl or KCl salts, the breaking strength of gels was lower than for solutions with divalent MgCl 2 or CaCl 2 salts, although it increased gradually with increasing salt concentration.…”

Section: Introductionmentioning

confidence: 88%

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Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice

Ichikawa

Shimomura

2010

FSTR

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Various salts can be substituted for sodium chloride (NaCl) to give food a salty taste. In these experiments, a small percentage of total NaCl was replaced by another salt (KCl, MgCl 2 , CaCl 2 ). The effects of these various salts on the physical strength and water-retention ability of egg sol/gels were investigated. In addition, the saltiness of diluted egg gels and solid cooked rice seasoned by these salt mixtures was evaluated by a large number of individuals. Results showed that substitution of Na by Mg or Ca salt imparted the egg white gels with high breaking stress and strain, and the egg gels showed less water loss by syneresis as compared with gels to which Mg or Ca salt alone had been added. Furthermore, substitution by K or Mg salt was acceptable by taste in egg solution gel and boiled rice, but when Ca was substituted, it was acceptable by taste only in boiled rice.

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Section: Amount Of Water Released By Syneresis In Gelssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 88%

See 2 more Smart Citations

Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice

Ichikawa

Shimomura

2010

FSTR

Self Cite

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“…Eventually, it was reported that ovalbumin did not undergo denaturation by commercial spray-drying procedures (Campbell et al, 2003), and Hayashi et al (1989) noted that pressureinduced gelation of EW required at least 600 MPa. In the current study, acidification in the presence of NaCl reduced the structural stability of EW, subsequently resulting in molecular aggregation; however, the hydrophobic contribution was not as much as those of other protein-based binders (Ichikawa and Shimomura, 2007). The results demonstrate that protein binders, combined with acidification, have a potential advantage in pressure-induced cold-set meat restructuring, even though the binding efficiency is highly dependent on the protein source.…”

Section: Microstructurementioning

confidence: 96%

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

Hong¹,

Chun²,

Lee³

et al. 2012

Korean Journal for Food Science of Animal Resources

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We investigated the effects of non-meat protein binders combined with glucono-δ-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the κ-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at 4 o C. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

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Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

et al. 2021

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BACKGROUND To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+, Mg2+, Ca2+, Zn2+) were used to replace sodium chloride (NaCl) to simulate salted eggs partially. The effects of these ions on the physicochemical properties, microstructure, and gel characteristics of egg white protein were studied. RESULTS Low field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) analysis showed that adding K+, Mg2+, Ca2+, and Zn2+ could decrease immobile water content and increase free water content in egg white gel. Circular dichroism/fluorescence spectrophotometry (CD/FL) analysis showed that substitutive addition of K+, Mg2+, Ca2+, and Zn2+ changed the conformational structure of the protein, which was not conducive to the formation of the three‐dimensional mesh gel structure. Differential scanning calorimetry (DSC) results show that the addition of four metal ions could reduce the thermal denaturation temperature of egg white gel. Scanning electron microscopy (SEM) showed that the gel structure of egg white in the zinc chloride (ZnCl2) group was rougher and more chaotic, the crosslinking degree was worse, so it was not suitable for low sodium salted egg preparations. The gel strength of the calcium chloride (CaCl2) group was significantly higher than other groups (P < 0.05), while the gel strength of the potassium chloride (KCl) group was similar to the NaCl group (P > 0.05). CONCLUSION CaCl2 and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.

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Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels

Cited by 5 publications

References 1 publication

Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice

Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

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