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Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

文献类型： 外文期刊

作者： Zhang, Yuanyuan 1 ; Zang, Jianwei 1 ; Liu, Shutong 1 ; Yan, Bingxu 1 ; Tang, Daobang 2 ; Chen, Jiguang 1 ; Li, Dongwen 1 ; Peng, Dayong 3 ; Liu, Zebo 1 ; Yin, Zhongping 1 ;

作者机构： 1.Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China

3.Jiangxi Agr Univ, Jiangxi Prov Key Lab Improved Variety Breeding & E, Key Lab Chem Utilizat Plant Resources Nanchang, Coll Chem & Mat, Nanchang 330045, Peoples R China

关键词： egg-based yoghurt; gellan gum; quality; texture; intermolecular force

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 2 期

页码：

收录情况： SCI

摘要： Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated. The results showed that gellan gum significantly improved the quality of EBY (p < 0.05). Among the five concentration gradients tested, the EBY supplemented with 0.045% gellan gum exhibited the best quality with the highest sensory score of 83.57. With the increasing amount of gellan gum, hydrogen bonding interactions in the yoghurt significantly increased, while ionic bonding remained unchanged, but hydrophobic interactions and disulphide bonding gradually decreased. Low-field NMR assay results demonstrated that gellan gum significantly raised the amount of strongly bonded water while decreasing the amount of immobile water in the yoghurt. Confocal laser scanning microscopy revealed that EBY with 0.045% gellan gum had a better texture, whereas too much or too little gellan gum led to a coarser structure. In summary, gellan gum altered the water phase state and enhanced the water holding capacity through increased hydrogen bonding interactions, which consequently improved the yoghurt's texture and sensory qualities. This study provides a reference for the development and application of EBY.

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