Effect of kappa-carrageenan addition on protein structure and gel properties of salted duck egg white

文献类型： 外文期刊

第一作者： Tang, Honggang

作者： Tang, Honggang;Tan, Lulan;Chen, Yifan;Zhang, Jin;Li, Huanhuan;Chen, Lihong

作者机构：

关键词： salted duck egg white; carrageenan; protein structure; gel properties

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

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页码：

收录情况： SCI

摘要： BACKGROUND Salted duck egg white (SDEW) is a major by-product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling. To improve the functional properties, the effect of kappa-carrageenan (kappa-CAR) addition on the protein structure and gel properties of SDEW was investigated in this study. RESULTS The surface hydrophobicity and free sulfhydryl content of SDEW protein increased, while total sulfhydryl content decreased significantly with the addition of kappa-CAR (0.02-0.10%). Fourier-transform infrared spectroscopy analysis revealed that the relative content of alpha-helix and beta-turn decreased, beta-sheet and random coil increased, indicating the variation tendency of protein structure from order to disorder. As kappa-CAR addition increased, the texture profiles including hardness, gumminess, chewiness, springiness, cohesiveness and resilience of SDEW gel were all improved. Water holding capacity increased significantly by 32.33% in the presence of 0.10% kappa-CAR addition. The scanning electron microscopy indicated that the microstructure of SDEW/kappa-CAR mixed gel was more smooth and compact. CONCLUSION The results suggested that adding kappa-CAR can be an effective method to improve gel quality of SDEW. This study is expected to provide theoretical basis for modification of SDEW protein, as well as preparation of food ingredients with better gel properties from SDEW. (c) 2020 Society of Chemical Industry

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