Back to Search
Start Over
Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition.
- Source :
-
Food Hydrocolloids . Apr2018, Vol. 77, p887-893. 7p. - Publication Year :
- 2018
-
Abstract
- The effects of NaCl addition on the gelling and water holding properties of egg white/yolk gels were studied via solubility, surface hydrophobicity, reduced sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectra (FTIR), textural analysis, low-field nuclear magnetic resonance (LF-NMR) and centrifugation. Results showed that more solubility and surface hydrophobicity increase of egg yolk dispersions were observed than that of egg white dispersions. SDS-PAGE results indicated that the different change trend of surface hydrophobicity between two egg proteins was closely related with the dissociation of egg yolk granule proteins. NaCl-induced protein heat denaturation will result in the decrease of ordered secondary structure (α-helix and β-sheet) by breaking hydrogen bond for both egg protein gels. A rapid decrease ( p < 0.05) in fracture strength/strain of egg white gels was found as the NaCl increased, while the fracture strength/strain of egg yolk gels first rose and then descended, indicating that the significant increases of solubility and hydrophobicity of egg yolk dispersions at a certain NaCl concentration (≤1.8%) were benefit to the formation of strong molecule interaction among gel network. Results from LF-NMR and centrifugation water holding capacity (WHC) tests revealed that NaCl addition affected the WHC of egg white gels by increasing the mobility and distribution of free water, and had a complex influence on proton mobility and relaxation peak changeability of egg yolk gels due to the interaction among lipid, protein and water. [ABSTRACT FROM AUTHOR]
- Subjects :
- *EGG whites
*EGG yolk
*PROTEIN expression
*ALBUMINS
*SALT
Subjects
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 77
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 127984344
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2017.11.034