Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment
文献类型： 外文期刊
作者： Ding, Lixian 1 ; Lu, Lizhi 2 ; Sheng, Long 1 ; Tang, Chaoqing 1 ; Chen, Yujun 1 ; Cai, Zhaoxia 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan, Hubei, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, Hangzhou, Zhejiang, Peoples R China
关键词： Supercritical carbon dioxide; Foaming properties; Egg white; Structure
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 317 卷
页码：
收录情况： SCI
摘要： The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The alpha-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
- 相关文献
作者其他论文 更多>>
-
Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies
作者：Dong, Qishan;Sun, Yangying;Pan, Daodong;He, Jun;Dong, Qishan;Lu, Lizhi;Tian, Yong;Zeng, Tao
关键词：Duck egg; Odor formation; Trimethylamine; Gut microbiota; Reducing odor; Coating preservation
-
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
作者：Dong, Qishan;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Dong, Qishan;He, Jun;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Sun, Jing;Huang, Yu;Fu, Qiuling
关键词：Volatile flavor; Duck eggs; Lipidomics; Fermented feed; Off-odor
-
Polystyrene microplastics exacerbate mitophagy through mitochondrial dysfunction in the duck lung
作者：Gu, Tiantian;Duan, Mingcai;Chen, Li;Tian, Yong;Xu, Wenwu;Zeng, Tao;Lu, Lizhi;Kong, Minghua;Lu, Lizhi
关键词：Duck; Polystyrene microplastics; Mitochondrion; TCA cycle; Mitophagy
-
Comparison of laying performance and egg quality between peak and late laying phases in Korean quail
作者：Ma, Yanfen;Chen, Qi;Hua, Xuanke;Zhang, Xinyun;Zhao, Xinyu;Liu, Xin;Lu, Lizhi
关键词：Quail; Ovary; Eggshell gland; Laying performance; Egg quality
-
Comparative Transcriptome Profiling of Ileal and Cecal Tissues Between Pekin Ducks and Shaoxing Ducks
作者：Wang, Dandan;Hu, Zhengyu;Zhao, Ayong;Zeng, Tao;Gu, Tiantian;Xu, Wenwu;Tian, Yong;Lu, Lizhi;Chen, Li
关键词：cecum; duck; ileum; transcriptome
-
A standardized detection method for various poultry egg yolk immunoglobulin based on effective sample pretreatment and size exclusion-HPLC
作者：Zhu, Yan;Zhang, Xinyue;Huang, Xi;Cai, Zhaoxia;Wu, Wenjuan;Tan, Lei;Qiu, Yongwei;Luo, Yan;Zeng, Tao;Lu, Lizhi;Hu, Wei
关键词：Yolk immunoglobulin; SE-HPLC; Poultry egg yolk; Water dilution separation; Standardized detection method
-
The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
作者：Gu, Tiantian;Duan, Mingcai;Chen, Li;Tian, Yong;Xu, Wenwu;Zeng, Tao;Lu, Lizhi
关键词：Duck; Amino acid; Free fatty acid; Nucleotide; Proteome
