The pH dependent structural and viscoelastic behavior of Ovomucin-Complex isolated from egg white under alkaline conditions

文献类型： 外文期刊

第一作者： Wan, Yanqing

作者： Wan, Yanqing;Xu, Zhiman;Shan, Yuanyuan;Xu, Qi;Sun, Jing;He, Xiaohua

作者机构：

关键词： Ovomucin-complex; Viscoelastic gel; Rheological properties; Microstructure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.0； 五年影响因子：11.3 ）

ISSN： 0268-005X

年卷期： 2024 年 157 卷

页码：

收录情况： SCI

摘要： Ovomucin-Complex (OVM) is responsible for providing the natural gel-like properties of egg white, especially in alkali-induced egg white gels. In this study, OVM was modified by alkaline to produce gel-type materials. The structure, physicochemical and viscoelastic properties of OVMs under different pH (7 -12) were probed using FTIR, HPLC, SEM, CLSM and rheometer. The results of rheological measurements in linear viscoelastic region revealed that alkaline modified OVMs exhibited a soft viscoelastic gel in alkaline conditions, with the transition occurring near pH 8, compared with a viscoelastic solution at neutral pH. In addition to the pH-dependent gelation behavior of OVMs, further rheological studies under nonlinear deformations reveal shear thinning and an apparent yield stress, which were also highly affected by pH. The results from HPLC and molecular interactions suggest that the alkaline modification led to the depolymerization of OVMs in alkaline conditions, enhancing the formation of intermolecular disulfide bonds, electrostatic force and hydrophobic interactions. The differences in these mechanical properties were also reflected in the OVM structure. The SEM and CLSM images demonstrated that the arrangement of gel pores under pH 10 conditions is denser and well-distributed than those under other conditions. The FTIR results verified that alkaline modification leads to the decreased content of beta-sheet. Nevertheless, prolonged exposure to pH 12.0 resulted in a gradual liquefaction of the gel due to increased electrostatic repulsion and surface hydrophobicity, as well as the reduced disulfide bond and an increase in the disordered structure. These findings provide a novel insight for the development of mucin gel foods.

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