Interpreting the "twice gelation" mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
文献类型： 外文期刊
作者： Zang, Jianwei 1 ; You, Haiting 1 ; Li, Shaochong 1 ; Zhang, Yuanyuan 1 ; Xu, Haixia 1 ; Tang, Daobang 2 ; Wu, Shaofu 1 ; Yao, Yao 1 ; Tu, Yonggang 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, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst,Key Lab Funct Foo, Guangzhou 510610, Peoples R China
3.Jiangxi Agr Univ, Nanchang Key Lab Egg Safety Prod & Proc Engn, Nanchang 330045, Peoples R China
关键词： Egg -based yoghurt; Twice gelation; Rheology; Microstructure; Intermolecular forces
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 56 卷
页码：
收录情况： SCI
摘要： In this paper, we interpreted the "twice gelation" mechanism of egg-based yoghurt through the integrated multidimensional dynamic change analysis of rheology, microstructure, and intermolecular forces. The results showed that during the first gelation stage (i.e., thermal gelation), egg proteins underwent heat denaturation and formed crosslinks, with the main intermolecular forces involved in gel formation being disulfide bonds (-84%). After homogenization by the colloid mill, the heat-induced gel transformed into a smooth, viscous fluid state, which subsequently turned into a weak gel as the pH continuously decreased under the effect of lactic acid bacteria fermentation. In the second gelation stage (i.e., acid gelation), the proportion of hydrophobic interactions increased from -12% to -49%, whereas the proportion of disulfide bonds decreased from -74% to -45%, indicating that hydrophobic interactions played a crucial role in the second gelation, while disulfide bonds still showed great importance in stabilizing the gel structure, although their percentage decreased significantly. In summary, egg proteins form a hard gel by heating, and this heat-induced gel has the ability to gel twice after homogenization, making it possible to form egg-based yoghurt with a fine texture and good taste under the action of lactic acid bacteria fermentation.
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
Impact of Hormone on Growth and GA3 Regulation of Anthocyanin Biosynthesis in Suspension-Culture Cells of Cyclocarya paliurus
作者：Pan, Chuanqing;Liu, Yuan;Chen, Jiguang;Yin, Zhongping;Tang, Daobang
关键词：anthocyanin; Cyclocarya paliurus; gibberellin A(3); multi-omics; plant cell culture
-
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
作者：Zang, Jianwei;Yan, Bingxu;Liu, Zebo;Chen, Jiguang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Yin, Zhongping
关键词：Lactic acid bacteria; Exopolysaccharides; Food quality; Health benefits; Future research
-
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
作者：Zhang, Yuanyuan;Zang, Jianwei;Liu, Shutong;Yan, Bingxu;Chen, Jiguang;Li, Dongwen;Liu, Zebo;Yin, Zhongping;Tang, Daobang;Peng, Dayong
关键词：egg-based yoghurt; gellan gum; quality; texture; intermolecular force
-
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
作者：Zou, Jinhao;Shen, Hongyun;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang;Zou, Jinhao;Shen, Hongyun;Li, Anping
关键词：Fermented soybean products; Lactic acid bacteria starter; Microbial community structure; Flavor; Correlation analysis
-
Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage
作者：Tang, Daobang;Wen, Haitao;Xu, Zhijie;Zou, Jinhao;Liu, Xueming;Wang, Xuping;Zhang, Dequan;Wang, Xuping
关键词：Chitosan/gelatin film; Deep eutectic solvent; Chicken breast; Antibacterial mechanism; Preservation
-
Fates of bioactive compounds and antioxidant activities of red pitaya pulp upon in vitro gastrointestinal digestion
作者：Lin, Xian;Li, Xiangyu;Huang, Ying;Wen, Jing;Yu, Yuanshan;Tang, Daobang;Xu, Yujuan;Lin, Xian;Xu, Baojun;Lin, Xian
关键词：Red pitaya; Gastrointestinal digestion; Bioactive compound; Antioxidant activity
