您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White

文献类型： 外文期刊

作者： Zhang, Yan 1 ; Zhao, Jianying 2 ; He, Lichao 1 ; Zhu, Jin 1 ; Zhu, Yue 1 ; Jin, Guofeng 1 ; Cai, Ruihang 3 ; Li, Xiaola 3 ; Li, Chengliang 1 ;

作者机构： 1.Beijing Technol & Business Univ, China Food Flavor & Nutr Hlth Innovat Ctr, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth,Minist Educ, Beijing 100048, Peoples R China

2.Jiangsu Vocat Coll Agr & Forestry, Dept Tea & Food Sci & Technol, Jurong 212400, Peoples R China

3.Zhejiang Acad Agr Sci, Zhejiang Inst Subtrop Crops, Wenzhou 325005, Peoples R China

4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

关键词： irradiation; egg white protein; protein fragmentation; protein oxidative aggregation; structural characteristics; foam and gels

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 9 期

页码：

收录情况： SCI

摘要： Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different gamma-ray irradiation dose treatments (0, 1, 3 or 5 kGy). For such, the physicochemical properties (active sulfhydryl and the hydrophobicity of protein moieties), structural characteristics (through X-ray diffraction, Fourier-transform infrared spectroscopy and differential scanning calorimetry) and interfacial activities (rheological viscosity, interfacial tension, microrheological performance) were investigated. Then, the thermal gelation of LEW in relation to the texture profile and microstructure (by means of a scanning electron microscope) was evaluated followed by the swelling potency analysis of LEW gel in enzyme-free simulated gastric juice. The results indicated that irradiation significantly increased the hydrophobicity of liquid egg white proteins (LEWPs) (p < 0.05) by exposing non-polar groups and the interfacial rearrangement from a beta-sheet to linear and smaller crystal structure, leading to an enhanced foaming capacity. Microstructural analysis revealed that the higher dose irradiation (up to 5 kGy) could promote the proteins' oxidation of LEW alongside protein aggregates formed in the amorphous region, which favored heat-set gelation. As evidenced in microrheology, <= 3 kGy irradiation provided an improved viscoelastic interface film of LEW during gelatinization. Particularly, the LEW gel treated with 1 kGy irradiation had evident swelling resistance during the times of acidification at pH 1.2. These results gave new insight into the irradiation-assisted enhancement of foaming and heat-set gelation properties of LEW.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台