Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein

Yang, Kun; Chi, Rongshuo; Jiang, Jingjiao; Ma, Jing; Zhang, Yunhua; Sun, Weiqing; Zhou, Yuanhua

doi:10.1016/j.foodchem.2024.138990

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…Phosphates, especially polyphosphates, have been extensively used in processed meat products and dairy products [ 69 , 70 ]. Generally, the effects of phosphates on the gelation of meat proteins are largely attributed to the swell of muscle fibers, the dissolution of myofibrillar protein, and the reinforcement of WHC on account of the increase in pH away from the isoelectric point and ionic strength [ 71 ]. Recently, Jin and Chen [ 19 ] investigated the impact of phosphates (sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate) on the gelling properties of heat-induced EW gels.…”

Section: Strategies For Modifying the Gelling Properties Of Ew Proteinsmentioning

confidence: 99%

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Li,

Wang,

Chang

et al. 2024

Foods

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Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.

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Section: Strategies For Modifying the Gelling Properties Of Ew Proteinsmentioning

confidence: 99%

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Li,

Wang,

Chang

et al. 2024

Foods

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show abstract

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties

Chen,

Wei,

Chen

et al. 2024

Food Research International

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Effect of black highland barley polysaccharides and low frequency-static magnetic field on casein-based coacervates: Formation, characterization, and probiotic encapsulation capacity

Wang,

Zhang,

et al. 2025

International Journal of Biological Macromolecules

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Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein

Cited by 3 publications

References 37 publications

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties

Effect of black highland barley polysaccharides and low frequency-static magnetic field on casein-based coacervates: Formation, characterization, and probiotic encapsulation capacity

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