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Li X, Zhang Y, Wu Y, Huang Y, Huang X, Wu Y, Geng F, Huang Q, Huang M, Li X. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk. Poult Sci 2024; 103:103697. [PMID: 38608389 PMCID: PMC11017334 DOI: 10.1016/j.psj.2024.103697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.
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Affiliation(s)
- Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yingmei Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yujie Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
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2
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Tsurunaga Y, Ishigaki M, Takahashi T, Arima S, Kumagai S, Tsujii Y, Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. Int J Mol Sci 2024; 25:4124. [PMID: 38612933 PMCID: PMC11012890 DOI: 10.3390/ijms25074124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
| | - Shota Koyama
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
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3
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Wu CL, Li XY, Huang XY, Liu P, Li J, Liu J, Jellico M, Yuan Y. The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation. Int J Biol Macromol 2024; 262:130170. [PMID: 38360225 DOI: 10.1016/j.ijbiomac.2024.130170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 01/25/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The soybean glycinin (11S)-chitosan (CS) complex gels with various textural properties were successfully constructed. The process involved the initial formation of 11S-CS coacervates through electrostatic interactions, followed by a heating treatment to obtain the final complex gels. The impacts of pH, heating temperature, and centrifugation on 11S-CS complex gel properties were investigated. The results indicated that the pore arrangement of the gel formed at pH 7.3 was more tightly and uniformly packed than those formed at pH 6.8 and 7.8. Centrifugation facilitated denser and more ordered gel structures at the three pH values, while increasing the heating temperature exhibited the opposite trend at pH 6.8 and 7.8. These structural differences were also reflected in the rheological and textural properties of the gel. The 11S-CS complex gels exhibited an elasticity-based gel property. The textural properties of gels formed at pH 6.8 were stronger compared to those formed at pH 7.3 and 7.8. However, when the 11S-CS coacervates were heated without centrifugation, the resulting gels were weak. This study emphasizes the potential of using protein/polysaccharide associative interactions during gel formation to alter the microstructure of the gel, meeting various production requirements.
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Affiliation(s)
- Chu-Li Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China; School Food Science & Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Yin Li
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Xie-Ying Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology & Business University (BTBU), Beijing 100048, PR China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, PR China
| | - Matt Jellico
- College of Science and Engineering, Flinders University, Bedfork Park, South Australia 5043, Australia
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
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4
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Tan J, Deng C, Yao Y, Wu N, Xu M, Chen S, Yin Z, Zhao Y, Tu Y. Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation. Food Chem 2024; 435:137346. [PMID: 37783128 DOI: 10.1016/j.foodchem.2023.137346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 07/22/2023] [Accepted: 08/28/2023] [Indexed: 10/04/2023]
Abstract
The effects of different copper salts (CuSO4, CuCl2, Cu(CH3COO)2) on the physicochemical characteristics, microstructure and protein conformation of alkali-induced egg white (EW) gels were investigated. With increasing concentration, three copper salts promoted the aggregation of EW proteins while decreasing the β-sheet content. The three-dimensional gel network was promoted to form, and the water-holding capacity (WHC), texture and solubility of gels were improved by three copper salts at low concentrations. While at high concentrations, the gel deteriorated. The main forces maintaining the alkali-induced EW gels added with copper salts were mainly ionic and disulfide bonds. And the protein component was not affected by ion concentration. Due to the difference in charge density, the three anions had different effects on the stability of proteins, and finally showed different gel characteristics (gel strength, WHC, solubility): CuSO4 > CuCl2 > Cu(CH3COO)2. Therefore, copper salts (especially CuSO4) can be used to improve EW protein aggregation.
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Affiliation(s)
- Ji'en Tan
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Chunyang Deng
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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5
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Yang L, Wang L, Chi Y, Chi Y. Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt. Foods 2024; 13:321. [PMID: 38275687 PMCID: PMC10815369 DOI: 10.3390/foods13020321] [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: 12/27/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.
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Affiliation(s)
- Lijie Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Lifeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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6
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Wang S, Lin S, Liu K, Liu Y, Liu Q, Sun N. Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill ( Euphausia superba). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16739-16751. [PMID: 37897700 DOI: 10.1021/acs.jafc.3c04999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Although tropomyosin has been identified as a major allergen in Antarctic krill, the digestive fate of Antarctic krill tropomyosin and its relationship with allergenicity are unknown. In this study, Antarctic krill tropomyosin was administered to BALB/c mice via both gavage and intraperitoneal injection to explore its sensitizing and eliciting capacity, and its digestion products were analyzed for structural changes and digestion-resistant linear epitopes. Mice gavaged with tropomyosin exhibited lower levels of specific IgE and IgG1, mast cell degranulation, vascular permeability, and anaphylaxis symptoms than those in the intraperitoneal injection group. This may be due to the destruction of macromolecular aggregates, loose expansion of the tertiary structure, complete disappearance of α-helix, and significant changes in molecular force upon the digestion of tropomyosin. Nevertheless, the intragastric administration of Antarctic krill tropomyosin still triggered strong allergic reactions, which was attributed to the existence of seven digestion-resistant linear epitopes (Glu26-His44, Thr111-Arg125, Glu157-Glu164, Glu177-Gly186, Val209-Ile225, Arg244-Arg255, and Val261-Ile270).
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Affiliation(s)
- Shan Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Kexin Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yao Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Qiaozhen Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
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7
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Guo R, Liu L, Huang Y, Lv M, Zhu Y, Wang Z, Zhu X, Sun B. Effect of Na + and Ca 2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten. Food Res Int 2023; 172:113124. [PMID: 37689843 DOI: 10.1016/j.foodres.2023.113124] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl2 at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.001-0.002 g/mL) could significantly improve the water holding capacity (WHC), storage modulus (G') and texture properties of composite protein gel (MBP/WG), while the surface hydrophobicity (H0) and solubility were significantly decreased (P < 0.05). With the increase of ion concentration, the secondary structures of MBP/WG shifted from α-helix to β-sheet, and the fluorescence spectra also showed fluorescence quenching phenomenon. By analyzing the intermolecular forces of MBP/WG, it was found that with the addition of salt ions, the hydrogen bonds was weakened and the electrostatic interactions, hydrophobic interactions and disulfide bonds were enhanced, which in turn the aggregation behavior of MBP/WG composite protein gel was affected and larger aggregates between the proteins were formed. It could be also demonstrated that the gel network was denser due to the addition of these large aggregates, thus the gel properties of MBP/WG was improved. However, too many salt ions could disrupt the stable network structure of protein gel. This study can provide theoretical support to expand the development of new mung bean protein products.
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Affiliation(s)
- Ruqi Guo
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Linlin Liu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Yuyang Huang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Mingshou Lv
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Ying Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Zihan Wang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Xiuqing Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
| | - Bingyu Sun
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
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8
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Zang J, Pan X, Zhang Y, Tu Y, Xu H, Tang D, Zhang Q, Chen J, Yin Z. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation. Food Res Int 2023; 172:113097. [PMID: 37689869 DOI: 10.1016/j.foodres.2023.113097] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/12/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to elucidate the mechanism of acid-induced gelation in egg-based yoghurt by investigating the dynamic changes in physicochemical properties, texture, rheology, and microstructure of the gel during fermentation, combined with the role of intermolecular forces in gel formation. Results showed that protein aggregation and cross-linking increased as pH decreased during fermentation. Gel hardness increased with fermentation, eventually reaching 11.36 g, while maintaining low fracturability. Water holding capacity (WHC) decreased from 91.77% to 73.13% during fermentation. Rheological testing demonstrated a significant increase in viscosity and dynamic moduli (G' and G''), consistent with the observation of a more compact microstructure by scanning electron microscopy (SEM) and particle size analysis. Furthermore, dynamic changes of surface hydrophobicity, sulfhydryl content, and intermolecular forces suggested that hydrophobic interactions were likely the main driving force for gel formation, as well as that hydrophobic interactions and disulfide bonds played an important role in the maintenance and construction of the gel network structure. Although ionic bonds and hydrogen bonds also had an effect on the gel formation of egg-based yoghurt, their contributions were not significant. The study provided new insights for the development of novel egg-based fermentation foods and the research of acid-induced protein gels, and also contributed to the deep exploitation and utilization of poultry eggs.
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Affiliation(s)
- Jianwei Zang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaoyang Pan
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuanyuan Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Haixia Xu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiguang Chen
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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9
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Cheng X, Yang S, Fang Q, Dai S, Peng X, Sun M, Lian Z, Liu Y, Yang J, Xu J, Wang H, Jiang L. Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications. Carbohydr Polym 2023; 317:121101. [PMID: 37364963 DOI: 10.1016/j.carbpol.2023.121101] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 05/21/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023]
Abstract
The effect of the cross-linking mechanism and functional properties of soy glycinin (11S)-potato starch (PS) complexes was investigated in this study. The results showed that the binding effecting and spatial network structure of 11S-PS complexes via heated-induced cross-linking were adjusted by biopolymer ratios. In particular, 11S-PS complexes with the biopolymer ratios of 2:15, had a strongest intermolecular interaction through hydrogen bonds and hydrophobic force. Moreover, 11S-PS complexes at the biopolymer ratios of 2:15 exhibited a finer three-dimensional network structure, which was used as film-forming solution to enhance the barrier performance and mitigate the exposure to the environment. In addition, the 11S-PS complexes coating was effective in moderating the loss of nutrients, thereby extending their storage life in truss tomato preservation experiments. This study provides helpful to insights into the cross-linking mechanism of the 11S-PS complexes and the potential application of food-grade biopolymer composite coatings in food preservation.
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Affiliation(s)
- Xiaoyi Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Fang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingyue Sun
- College of Food Engineering, East University of Heilongjiang, Harbin, Heilongjiang 150066, China
| | - ZiTeng Lian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanwei Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - JinJie Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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10
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Chen R, Jin H, Pan J, Zeng Q, Lv X, Xia J, Ma J, Shi M, Jin Y. Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis. Food Res Int 2023; 172:113157. [PMID: 37689846 DOI: 10.1016/j.foodres.2023.113157] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
As a weakly gelling protein, hot spring egg white underwent thinning during storage. This study explored the mechanism of thinning in hot spring egg white from the perspective of "gel structure and protein composition" using quantitative proteomics, SEM, SDS-PAGE, and other techniques. Quantitative proteomics analysis showed that there were 81 (44 up-regulated and 21 down-regulated) key proteins related to thinning of hot spring egg white. The changes in the relative abundance of proteins such as ovalbumin-related Y, mucin-6, lysozyme, ovomucoid, and ovotransferrin might be important reasons for thinning in hot spring egg white. SEM results indicated that the gel network gradually became regular and uniform, with large pores appearing on the cross-section and being pierced. Along with the decrease in intermolecular electrostatic repulsion, protein molecules gradually aggregated. The particle size gradually increased from 139.1 nm to 422.5 nm. Meanwhile, the surface hydrophobicity, and disulfide bond content gradually increased. These changes might be the reasons for thinning in hot spring egg white during storage. It can provide a new perspective for studying the thinning mechanism of weakly gelling egg whites.
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Affiliation(s)
- Rong Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiajing Pan
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zeng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiyu Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Manqi Shi
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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11
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Wang Y, Yang C, Zhang J, Zhang L. Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations. Food Chem 2023; 405:134937. [PMID: 36403475 DOI: 10.1016/j.foodchem.2022.134937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/29/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Protein-polyphenol interactions can improve the physicochemical properties of proteins. The objective of this study was to investigate the influence of rose anthocyanin extracts (RAEs) on the physicochemical properties and digestibility of whey protein isolate (WPI) sol/gel at different pHs and protein concentrations. Hydrophobicity interaction and ionic bonding were the main forces for the formation of acidic WPI and WPI-RAEs sol/gel. When pH was higher than 2.4, sol/gel became unstable, which may be related to hydrophobicity, ζ-potential value, total sulfhydryl and free sulfhydryl content changes. In addition, RAEs had positive effects on the color and water distribution of all WPI sol/gel. Moreover, RAEs improved the viscoelasticity of WPI sol/gel with protein content ≥ 12 % (w/v) at pH 2.4. More importantly, the addition of RAEs could reduce the digestibility of WPI sol/gel. We hope our works can provide promising strategies for developing WPI-RAEs foods.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
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12
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Liu Y, Bu Y, Zhu W, Li J, Li X. Effects of divalent mercury on myosin structure of large yellow croaker and its binding mechanism: Multi-spectroscopies and molecular docking. Food Chem 2023; 418:135972. [PMID: 36965387 DOI: 10.1016/j.foodchem.2023.135972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 03/02/2023] [Accepted: 03/15/2023] [Indexed: 03/27/2023]
Abstract
Heavy metals have long biological half-lives and are therefore a major threat to aquatic organisms, especially fish. Divalent mercury (Hg(II)) is an important form from a toxicological viewpoint. In this paper, we studied the interaction mechanism between large yellow croaker myosin and Hg(II) by multi-spectroscopies and molecular docking. Hg(II) had a positive effect on improving the elasticity of myosin gel, and the constant increase of charge would destroy the gel. Hg(II) caused myosin to aggregate, and the protein's apparent structure rapidly increased in length. The content of α-helix obviously decreased, β-turns and β-sheet increased. The myosin and Hg(II) quenching type was static quenching. Thermodynamic analysis suggested hydrogen bonding and van der Waals forces were the main forces for the combination. The molecular docking further confirmed the mechanism of action. This study provides a theoretical guidance for the preventions and control of marine heavy metals.
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Affiliation(s)
- Yingnan Liu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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13
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Whey Protein Isolate- Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions. Foods 2023; 12:foods12051068. [PMID: 36900587 PMCID: PMC10000475 DOI: 10.3390/foods12051068] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/18/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023] Open
Abstract
Mesona chinensis polysaccharide (MCP), a common thickener, stabilizer and gelling agent in food and pharmaceuticals, also has antioxidant, immunomodulatory and hypoglycemic properties. Whey protein isolate (WPI)-MCP conjugate was prepared and used as a stabilizer for O/W emulsion in this study. FT-IR and surface hydrophobicity results showed there could exist interactions between -COO- in MCP and -NH3+ in WPI, and hydrogen bonding may be involved in the covalent binding process. The red-shifted peaks in the FT-IR spectra suggested the formation of WPI-MCP conjugate, and MCP may be bound to the hydrophobic area of WPI with decreasing surface hydrophobicity. According to chemical bond measurement, hydrophobic interaction, hydrogen bond and disulfide bond played the main role in the formation process of WPI-MCP conjugate. According to morphological analysis, the O/W emulsion formed by WPI-MCP had a larger size than the emulsion formed by WPI. The conjugation of MCP with WPI improved the apparent viscosity and gel structure of emulsions, which was concentration-dependent. The oxidative stability of the WPI-MCP emulsion was higher than that of the WPI emulsion. However, the protection effect of WPI-MCP emulsion on β-carotene still needs to be further improved.
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14
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Tan J, Deng C, Yao Y, Wu N, Du H, Xu M, Chen S, Zhao Y, Tu Y. Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white. Food Chem 2023; 404:134756. [DOI: 10.1016/j.foodchem.2022.134756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 09/21/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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15
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Li G, Mi S, Zeng Q, Wang L, Liu X, Zhang M, Lv Z, Jin Y, Li J, Guo Y, Zhang B. Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens. Food Chem 2023; 419:136031. [PMID: 37004363 DOI: 10.1016/j.foodchem.2023.136031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/19/2023] [Accepted: 03/21/2023] [Indexed: 03/31/2023]
Abstract
The purpose of this study was to investigate the mechanism for the differences in heat-induced gel properties of egg white proteins with different interior quality during ageing in laying hens. Quantitative proteomic analysis revealed that the abundance of ovotransferrin, avidin, mucin 5B, and clusterin increased with decreasing Haugh units (HU), leading to the transition from disorder to order in the secondary and tertiary structure of egg white proteins, with the burial of hydrophobic groups and a reduction in the negative charge on the protein surface, rendering the egg white protein solution aggregated. These changes would accelerate the rate of aggregation of egg white proteins during heating, resulting in the loss of orientation of the molecular chains, forming coarse and porous gel structures and poor gel properties. This research provides a new idea for improving the gelling properties of egg whites from lower interior quality during ageing in laying hens.
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16
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Lv Y, Xu L, Tang T, Li J, Gu L, Chang C, Zhang M, Yang Y, Su Y. Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108223] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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17
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Xue H, Han T, Zhang G, Hu X, Li R, Liu H, Li R, Tu Y, Zhao Y. Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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18
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Characterization of four thermogelled egg yolk varieties based on moisture and protein content. Poult Sci 2023; 102:102499. [PMID: 36805146 PMCID: PMC9984682 DOI: 10.1016/j.psj.2023.102499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/28/2022] [Accepted: 01/09/2023] [Indexed: 01/19/2023] Open
Abstract
There are obvious differences between egg yolks of different varieties. Additionally, boiled eggs, which are widely liked and consumed globally, are nutrient rich. However, they absorb water in the esophagus during swallowing, and this result in an uncomfortable sensation. Here, we determined the moisture content and distribution as well as the protein contents and properties of 4 varieties of thermogelled egg yolks. Among the varieties, Green Shelled thermogelled egg yolk showed the highest protein content and solubility. Additionally, the ionic, hydrogen, and disulfide bonds corresponding to Rhode Island Red thermogelled egg yolk samples were the weakest, while the hydrophobic interaction force corresponding to the Hetian Dahei (HD) egg yolk samples was the weakest. Further, the distribution of the moisture contents of the 4 varieties was significantly different (P < 0.05). HD egg yolk showed the highest moisture content, and its bound and immobile moisture contents were significantly higher than those of the other 3 varieties. Egg yolk moisture content also affected free amino acid content, which was the highest for HD egg yolk. Therefore, owing to its high moisture content, HD egg yolk was conducive for chewing and swallowing and given its high free amino acid content, it also had a more suitable taste and flavor. The results of this study provide a theoretical basis for the application of egg yolks in food processing.
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19
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Ma Y, Qing M, Zang J, Shan A, Zhang H, Chi Y, Chi Y, Gao X. Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein. Food Res Int 2022; 162:112058. [DOI: 10.1016/j.foodres.2022.112058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 11/26/2022]
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Preparation and Properties of Egg White Dual Cross-Linked Hydrogel with Potential Application for Bone Tissue Engineering. Polymers (Basel) 2022; 14:polym14235116. [PMID: 36501519 PMCID: PMC9735576 DOI: 10.3390/polym14235116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/14/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022] Open
Abstract
In this study, an egg white dual cross-linked hydrogel was developed based on the principle that the external stimulus can denature proteins and cause them to aggregate, forming hydrogel. The sodium hydroxide was used to induce gelation of the egg white protein, subsequently introducing calcium ions to cross-link with protein chains, thereby producing a dual cross-linked hydrogel. The characteristics of the dual cross-linked hydrogels-including the secondary structure, stability, microstructure, swelling performance, texture properties, and biosafety-were investigated to determine the effects of calcium ion on the egg white hydrogel (EWG) and evaluate the potential application in the field of tissue engineering. Results showed that calcium ions could change the β-sheet content of the protein in EWG after soaking it in different concentrations of CaCl2 solution, leading to changes in the hydrogen bonds and the secondary structure of polypeptide chains. It was confirmed that calcium ions promoted the secondary cross-linking of the protein chain, which facilitated polypeptide folding and aggregation, resulting in enhanced stability of the egg white dual cross-linked hydrogel. Furthermore, the swelling capacity of the EWG decreased with increasing concentration of calcium ions, and the texture properties including hardness, cohesiveness and springiness of the hydrogels were improved. In addition, the calcium cross-linked EWG hydrogels exhibited biocompatibility and cell-surface adhesion in vitro. Hence, this work develops a versatile strategy to fabricate dual cross-linked protein hydrogel with biosafety and cell-surface adhesion, and both the strategy and calcium-egg white cross-linked hydrogels have potential for use in bone tissue engineering.
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21
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Lv Y, Tang T, Xu L, Wang J, Su Y, Li J, Gu L, Zhang M, Yang Y, Chang C. Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel. Food Res Int 2022; 161:111876. [DOI: 10.1016/j.foodres.2022.111876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 11/04/2022]
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22
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Arai Y, Nishinari K, Nagano T. Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels. Gels 2022; 8:gels8100616. [PMID: 36286118 PMCID: PMC9601471 DOI: 10.3390/gels8100616] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/18/2022] [Accepted: 09/26/2022] [Indexed: 11/25/2022] Open
Abstract
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compression tests were performed. Protein solubility was also examined by homogenizing the gel in four different solutions (S1, 0.6 M sodium chloride (NaCl); S2, 0.6 M NaCl and 1.5 M urea; S3, 0.6 M NaCl and 8.0 M urea; and S4, 1.0 M sodium hydroxide). The gel with WG-treated okara had higher breaking stress but not breaking strain. In contrast, the protein solubility in S3 was lower than those of the gel without okara or with WG-untreated okara. A negative correlation (R2 = 0.86) was observed between breaking stress and protein solubility in S3. These results suggest that WG-treated okara enhanced the hydrophobic interactions of SPI gels because protein solubilization by S3 is caused by the differences in hydrophobic interactions.
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Affiliation(s)
- Yuya Arai
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
- Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto Sumiyoshi, Osaka 558-8585, Japan
| | - Takao Nagano
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
- Correspondence: ; Tel.: +81-76-227-7455
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23
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Xue H, Han T, Xu M, Yao Y, Wu N, Chen S, Zhang G, Wang W, Zhao Y, Tu Y. Processing technology, principle, and nutritional characteristics of preserved eggs: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Pu X, Zhang M, Lin X, Tuo Y, Murad MS, Mu G, Jiang S. Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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25
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Modulation of soy protein isolate gel properties by a novel "two-step" gelation process: Effects of pre-aggregation with different divalent sulfates. Food Chem 2022; 394:133515. [PMID: 35749876 DOI: 10.1016/j.foodchem.2022.133515] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 04/01/2022] [Accepted: 06/15/2022] [Indexed: 11/20/2022]
Abstract
A novel pre-aggregation process prior to gelation was applied to modulate the aggregation and gelation pathway of soy protein isolate (SPI). SPI dispersions were pre-aggregated with CaSO4, MgSO4 or ZnSO4 at 0-15 mM and then gelled by adding CaSO4 up to a final salt concentration of 35 mM. Compared with the sample without pre-aggregation, the storage modulus of SPI gels pre-aggregated with 10 mM CaSO4, 10 mM MgSO4, and 2.5 mM ZnSO4 were increased by 50.5%, 35.7%, and 63.6%, respectively. The fracture stress, texture profile analysis parameters, and water holding capacity were markedly improved by an appropriate level of pre-aggregation. To a certain extent, pre-aggregation could promote the formation of uniform structure with thicker strands, whereas over-aggregation resulted in a coarser network, which was correlated with the volume-mean diameter (D4,3) of pre-aggregated SPI particles. The results are of great value for further understanding of gelation mechanism of proteins.
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26
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Tian Y, Jin H, Guo S, Lin S, Bao Z. Effects of different metal ions on the physicochemical properties and microstructure of egg white gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3308-3315. [PMID: 34813108 DOI: 10.1002/jsfa.11677] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 11/16/2021] [Accepted: 11/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+ , Mg2+ , Ca2+ , Zn2+ ) were used to replace sodium chloride (NaCl) to simulate salted eggs partially. The effects of these ions on the physicochemical properties, microstructure, and gel characteristics of egg white protein were studied. RESULTS Low field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) analysis showed that adding K+ , Mg2+ , Ca2+ , and Zn2+ could decrease immobile water content and increase free water content in egg white gel. Circular dichroism/fluorescence spectrophotometry (CD/FL) analysis showed that substitutive addition of K+ , Mg2+ , Ca2+, and Zn2+ changed the conformational structure of the protein, which was not conducive to the formation of the three-dimensional mesh gel structure. Differential scanning calorimetry (DSC) results show that the addition of four metal ions could reduce the thermal denaturation temperature of egg white gel. Scanning electron microscopy (SEM) showed that the gel structure of egg white in the zinc chloride (ZnCl2 ) group was rougher and more chaotic, the crosslinking degree was worse, so it was not suitable for low sodium salted egg preparations. The gel strength of the calcium chloride (CaCl2 ) group was significantly higher than other groups (P < 0.05), while the gel strength of the potassium chloride (KCl) group was similar to the NaCl group (P > 0.05). CONCLUSION CaCl2 and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yang Tian
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Hetong Jin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Sainan Guo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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27
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Xue H, Tu Y, Zhang G, Xu M, Xin X, Zhao Y. Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics. Food Res Int 2022; 156:111348. [DOI: 10.1016/j.foodres.2022.111348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/04/2022]
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28
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Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Lv X, Huang X, Ma B, Chen Y, Batool Z, Fu X, Jin Y. Modification methods and applications of egg protein gel properties: A review. Compr Rev Food Sci Food Saf 2022; 21:2233-2252. [PMID: 35293118 DOI: 10.1111/1541-4337.12907] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/24/2021] [Accepted: 12/22/2021] [Indexed: 01/11/2023]
Abstract
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three-dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat-induced denaturation, freeze-thaw modification, high-pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.
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Affiliation(s)
- Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Bin Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yue Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
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30
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Huang Q, Liu L, Wu Y, Huang X, Wang G, Song H, Geng F, Luo P. Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis. Food Chem 2022; 369:130828. [PMID: 34488128 DOI: 10.1016/j.foodchem.2021.130828] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/13/2021] [Accepted: 08/06/2021] [Indexed: 12/19/2022]
Abstract
This study systematically analyzed and compared thechanges of physicochemical, functional and molecular structural characteristics between thick egg white (KEW) and thin egg white (NEW) during storage. Analysis of physicochemical properties showed that moisture content decreased significantly with the increase of pH during storage. KEW was gradually thinning, while NEW was closer to Newtonian fluid. Functional properties indicated that KEW thermal gel was gradually hard and brittle with the properties of NEW. KEW had better emulsifying property than NEW, and NEW had superior foaming ability. The α-helix and β-sheet in the FT-IR spectrum showed a downward trend, revealing secondary structure changed from order to disorder. Enhancement of fluorescence intensity indicated the structural unfolding and exposure of tryptophan residues. SDS-PAGE proved that OVO might be related to the difference between KEW and NEW characteristics. This study provided new idea and reference value for egg storage and diversified utilization of egg white.
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Affiliation(s)
- Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Lan Liu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Yongyan Wu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Xiang Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
| | - Hongbo Song
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
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31
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Zhang J, Jiang L, Yang J, Chen X, Shen M, Yu Q, Chen Y, Xie J. Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate. Food Chem 2022; 381:132220. [PMID: 35114621 DOI: 10.1016/j.foodchem.2022.132220] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/18/2021] [Accepted: 01/20/2022] [Indexed: 11/21/2022]
Abstract
Effects of sodium ascorbate (1%, 2%, 3%) on the liquefaction of alkali-induced egg white gel (EWG) were investigated. Results showed hardness and water holding capacity (WHC) gradually decreased at 1%. However, hardness and WHC declined and then rose at 2% and 3%. Microstructural changes further confirmed the effects of sodium ascorbate on hardness and WHC. Electrophoresis showed sodium ascorbate caused the cross-linking between proteins, which was more resistant to degradation. Fourier transform infrared spectroscopy (FTIR) and surface hydrophobicity indicated sodium ascorbate significantly changed protein structure, especially at 2% and 3% resulted in protein reaggregation, increasing β-sheet, and decreasing surface hydrophobicity in the later stage. In general, sodium ascorbate didn't inhibit the liquefaction of alkali-induced EWG at 1%, but did effectively at 2% and 3%. Therefore, high concentrations of sodium ascorbate possess the potential to inhibit the "alkali injury liquefaction" of preserved egg whites without heavy metals.
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Liu H, Feng F, Xue H, Gao B, Han T, Li R, Hu X, Tu Y, Zhao Y. Effects of partial replacement of NaCl by KCl and CaCl 2 on physicochemical properties, microstructure, and textural properties of salted eggs. J Food Sci 2022; 87:795-807. [PMID: 35040144 DOI: 10.1111/1750-3841.16033] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 11/27/2021] [Accepted: 12/12/2021] [Indexed: 12/20/2022]
Abstract
KCl and CaCl2 were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properties, microstructure, textural properties and sensory quality of the salted eggs were evaluated, while comparing with the 18% NaCl group (Na group). The 3% replacement of NaCl by KCl reduced the Na content (p < 0.05), accelerated the water migration (p < 0.05) in salted eggs and increased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05); but the rheological properties and microstructure of salted egg yolk were minimally affected. The 3% replacement of NaCl by CaCl2 reduced the Na content (p < 0.05), delayed the water migration rate (p < 0.05) in salted eggs and decreased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05). Additionally, the process of egg white thinning and egg yolk hardening were delayed. The results indicate that the partial substitution of NaCl by KCl or CaCl2 during the pickling process of salted eggs could effectively inhibit the infiltration of Na+ , and the presence of KCl could improve the quality of salted eggs. Still, the presence of CaCl2 delay the ripening of salted eggs. PRACTICAL APPLICATION: KCl and CaCl2 as substitutes of sodium salt could play the role of reducing Na content but not affecting saline taste of salted eggs, which is conducive to the development of low-sodium salted eggs.
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Affiliation(s)
- Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Feng Feng
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Xiaobo Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
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34
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Mechanism of effect of heating temperature on functional characteristics of thick egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112807] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Yao K, Guo W, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. Properties, digestion and peptide release of heat-induced duck egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Yu Y, Guan Y, Liu J, Hedi W, Yu Y, Zhang T. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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38
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Wang D, Qi B, Xu Q, Zhang S, Xie F, Li Y. Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Diqiong Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Qingqing Xu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Shuang Zhang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Fengying Xie
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Yang Li
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Institute of Green Food Science Harbin Heilongjiang 150030 China
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Bao Z, Tian Y, Gao J, Da K, Lin S. Effect of partial substitution of sodium salt on the quality of salted quail eggs. J Food Biochem 2021; 45:e13941. [PMID: 34532863 DOI: 10.1111/jfbc.13941] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/19/2021] [Accepted: 08/23/2021] [Indexed: 11/30/2022]
Abstract
To improve the quality of salted quail eggs and solve the problem of excessive sodium content in salted eggs, we selected substitutes (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ) to partially replace NaCl and study its effect on water migration, physicochemical properties, and textural characteristics. The low-field nuclear magnetic resonance technology (LF-NMR) was used to qualitatively analyze the moisture and proton content of quail eggs during the pickling process. The results showed that the relaxation curves of ZnCl2 and FeC6 H5 O7 groups were significantly different from those of other groups. The bound water content of the ZnCl2 group increased significantly, and FeC6 H5 O7 made the binding degree of water closer. The Na+ of different substitute groups was determined by atomic absorption spectrometry; it was found that the permeation rate of NaCl in the curing process was in the following order: K2 CO3 > control group > MgCl2 > FeC6 H5 O7 > CaCl2 > ZnCl2 . Through the electronic tongue study and comparing the ripening period of salted quail eggs, it was found that the flavor and ripening time of salted quail eggs cured by ZnCl2 and FeC6 H5 O7 were not suitable for low-sodium pickling preparation. At the same time, CaCl2 and MgCl2 were suitable for low-sodium pickling and could improve the product quality. When using K2 CO3 , the substitution ratio can be reduced and two or more compound-curing agents can be formed with CaCl2 and MgCl2 , thus reducing the content of sodium salt in salted eggs. PRACTICAL APPLICATIONS: We simulated the metallic elements contained in the traditional black ash-salted eggs and salt mud coatings. By partial substitution of sodium chloride (NaCl) with different metal salts (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ), we studied the effects of these metal salts on the physical and chemical properties, texture, and microstructure of quail eggs during the pickling process. Several suitable low-sodium substitutes were screened out to provide a theoretical foundation for the process optimization of low-sodium-salted quail eggs.
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Affiliation(s)
- Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yang Tian
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Jie Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Kang Da
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
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40
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Lv Y, Xu L, Su Y, Chang C, Gu L, Yang Y, Li J. Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111871] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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41
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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42
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Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111151] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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ZHANG XX, CHU WB, JIANG N, LI H. Influence of Hydrogen Bond and Sodium Alginate on Bovine Serum Albumin Adhesion on ZnSe Surface. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2021. [DOI: 10.1016/s1872-2040(21)60101-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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45
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Jin H, Chen J, Zhang J, Sheng L. Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106200] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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