Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels

文献类型： 外文期刊

第一作者： Dai, Yan

作者： Dai, Yan;Cai, Guo-Xing;Liang, Yu;He, Zi-Ying;Zhang, Ying;Cai, Guo-Xing;Li, Chun-Hong;Chang, Hai-Jun

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关键词： Protein; protein-based powders; texture properties; egg white; egg yolk

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：3.1； 五年影响因子：3.6 ）

ISSN： 1094-2912

年卷期： 2024 年 27 卷 1 期

页码：

收录情况： SCI

摘要： The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free -SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (alpha-helix and beta-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure.

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