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Zhang Y, Zhao J, He L, Zhu J, Zhu Y, Jin G, Cai R, Li X, Li C. Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White. Foods 2024; 13:1342. [PMID: 38731713 PMCID: PMC11083238 DOI: 10.3390/foods13091342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
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 γ-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 β-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.
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Affiliation(s)
- Yan Zhang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jianying Zhao
- Department of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China
| | - Lichao He
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jin Zhu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yue Zhu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Guofeng Jin
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ruihang Cai
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China
| | - Xiaola Li
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China
| | - Chengliang Li
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
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Lin J, Huang Y, Wang S. The Hofmeister effect on protein hydrogels with stranded and particulate microstructures. Colloids Surf B Biointerfaces 2020; 196:111332. [DOI: 10.1016/j.colsurfb.2020.111332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 10/23/2022]
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Teimouri S, Kasapis S. Morphology of genipin-crosslinked BSA networks yields a measurable effect on the controlled release of vitamin B6. Food Chem 2020; 314:126204. [DOI: 10.1016/j.foodchem.2020.126204] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 12/24/2019] [Accepted: 01/11/2020] [Indexed: 12/20/2022]
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Teimouri S, Morrish C, Kasapis S. Release profile of vitamin B6 from a pH-responsive BSA network crosslinked with genipin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109458] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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