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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.

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