1
|
Jiang J, Yang X, Wang H, Chi Y, Chi Y. Study on the gelling properties of egg white/surfactant system by different heating intensities. Poult Sci 2024; 103:103876. [PMID: 38833746 PMCID: PMC11190698 DOI: 10.1016/j.psj.2024.103876] [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: 03/08/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/06/2024] Open
Abstract
The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surface hydrophobicity method, and Fourier transform infrared spectroscopy techniques were used to determine the physicochemical properties and molecular structure, respectively. Low-field nuclear magnetic resonance, magnetic resonance imaging, texture profile analysis, and scanning electron microscopy techniques were used to analyze the gelling properties and gel structure, respectively. And we illuminate the different mechanisms in the gelling properties of the EW with various treatments and key internal factors that play important roles in improving gelling properties by establishing the link between the gelling properties and relevant characteristics by mixed effects model and visual network analysis. The results indicate raising the content of rhamnolipid decreased the migration of immobilized water in the EW gel and the free water content. At the heating intensities of 55 °C/3.5, 65 °C/2.5, and 67 °C/1.5 min, with an increase in rhamnolipid, the gel's cohesiveness, gumminess, and chewiness gradually increased. The mixed effects model indicated that heating intensities and composite ratios have a 2-way interaction on zeta potential, the relaxation time of bound water (T21), the content of bound water (P21), the content of immobilized water (P22), and fractal dimension (df) attributes (P < 0.05). The visual network analysis showed that the protein solubility, the relaxation time of immobilized water (T22), surface hydrophobicity, zeta potential, average particle size (d43) and the relaxation time of free water (T23) are critical contributors to the different gelling properties of EW subjected to various treatments and the improvement of gelling properties. This study will provide theoretical guidance for the development of egg white products and the expansion of egg white's application scope in the egg product processing industry.
Collapse
Affiliation(s)
- Jiwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Xiaoxue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Huiyong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
| |
Collapse
|
2
|
Luo X, Tan J, Yao Y, Wu N, Chen S, Xu L, Zhao Y, Tu Y. Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk. Food Chem X 2024; 22:101278. [PMID: 38524781 PMCID: PMC10957459 DOI: 10.1016/j.fochx.2024.101278] [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: 01/11/2024] [Revised: 03/03/2024] [Accepted: 03/07/2024] [Indexed: 03/26/2024] Open
Abstract
To clarify the mechanism of lower temperatures promoted the solidification of preserved egg yolk, the effects of temperature (4 °C, 10 °C and 25 °C) on the physicochemical properties, microstructure and protein structure of preserved egg yolk were studied. Results showed that the exterior egg yolk (EEY) exhibited higher pH, hardness and free sulfhydryl content at low-temperature pickling. The microstructure showed that the EEY gradually formed a denser gel network structure at lower temperatures. Electrophoresis results and Fourier transform infrared spectroscopy (FTIR) indicated that there were different degrees of protein degradation and cross-linking of proteins in the IEY (the interior egg yolk) and EEY and the decrease of β-sheets in the secondary structure was accompanied by an increase of β-turns during the formation of egg yolk gels. These results indicated that egg yolk solidification was faster and denser gel structure at 4 °C and 10 °C.
Collapse
Affiliation(s)
- Xianlong Luo
- 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Nanchang 330045, China
| | - 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Nanchang 330045, China
- College of Animal Science and Technology, 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Nanchang 330045, China
| | - Lilan 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, 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
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Nanchang 330045, China
| |
Collapse
|
3
|
Tan J, Qiu W, Wu N, Xu L, Chen S, Yao Y, Xu M, Zhao Y, Tu Y. Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels. Food Chem X 2024; 21:101151. [PMID: 38312487 PMCID: PMC10835599 DOI: 10.1016/j.fochx.2024.101151] [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: 11/23/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 02/06/2024] Open
Abstract
The influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate (CSPI) was investigated. With the growth of SOVA addition, ζ-potential in absolute value, cohesiveness, water-holding capacity (WHC), surface hydrophobicity, and the content of soluble protein of the hybrid gels decreased (P < 0.05), while the hardness, T2 relaxation time of the hybrid gels increased (P < 0.05). And the compactness of the network structure of the hybrid gel increased with the increase of SOVA addition. After being treated with ultrasound, significant increases (P < 0.05) of ζ-potential in absolute value, cohesiveness, WHC, and surface hydrophobicity of the hybrid gels were observed. In general, ultrasonic processing is one of the effective means to improve the gel properties of SOVA-CSPI hybrid gels.
Collapse
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
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, 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
| | - Lilan 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
| | - 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
| | - 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
| | - 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
| |
Collapse
|
4
|
Ma J, Liu X, Wang K, Jin Y, Liu Y. New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing. Food Chem 2024; 435:137520. [PMID: 37774629 DOI: 10.1016/j.foodchem.2023.137520] [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: 05/16/2023] [Revised: 08/03/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
The gel structure of boiled, shelled egg yolk is formed by the accumulation of yolk spheres, which are rich in lipids and proteins, and investigating the properties of the lipid-protein complex gel structure of the yolk sphere under heating is important. In this study, we used SEM and CLSM to confirm lipid migration and protein aggregation. We observed that during the heating process, the thermal stability decreased, and there was an increase in the content of β-turns and the degrees of freedom of water and lipids. G' increased during the frequency sweep but decreased after heating for 120 min. The various yolk gel structures exhibited varying degrees of resistance to compression from external forces. Prolonged heating resulted in the presence of gaps and increased surface roughness of the spheres. In conclusion, heating induced lipid migration and protein aggregation in the sphere microgels, thereby altering the structural properties of the gels.
Collapse
Affiliation(s)
- Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xiaoli Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Keshan Wang
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| | - Yuanyuan Liu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| |
Collapse
|
5
|
Xue H, Liu H, Zhang G, Tu Y, Zhao Y. Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation. Food Chem 2023; 413:135632. [PMID: 36745943 DOI: 10.1016/j.foodchem.2023.135632] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 12/23/2022] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
The aim of this study was to investigate the formation mechanism of salted egg yolk (SEY) mudding during storage. Results showed that the soluble protein, hardness, and intrinsic fluorescence intensity of SEY decreased significantly during storage, while total volatile basic nitrogen, sulfhydryl group, dityrosine, adhesiveness, and surface hydrophobicity increased significantly, and the intrinsic fluorescence peak position red-shifted at first and then blue-shifted. In addition, from the results of infrared and microstructure analyses, there was an obvious oxidation reaction between protein and lipid in the late storage stage; the structure of SEY was destroyed, many random coils were formed, and the degree of protein-lipid binding and the crystallinity of SEY protein decreased during storage. Finally, the heatmap analysis revealed that the protein and lipid oxidation and conformational changes might be the main reasons for SEY mudding. This study can provide theoretical guidance for the control of SEY mudding.
Collapse
Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, 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.
| | - 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.
| |
Collapse
|
6
|
Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage. Food Chem 2023; 409:135341. [PMID: 36586259 DOI: 10.1016/j.foodchem.2022.135341] [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: 09/01/2022] [Revised: 11/27/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Salted egg yolk (SEY) becomes easily "muddy" during storage, leading to a decrease in the quality of salted eggs. The mechanism of SEY mudding was studied in this paper. The results showed that SEY hydrogen proton binding decreased, and SEY water and lipid fluidity increased during storage. In addition, the degree of lipid oxidation and monounsaturated fatty acids in salted egg yolk lipids (SEYL) increased, and primary oxidation products and secondary oxidation products were formed. Moreover, the structure of SEY was degraded to release lipids and proteins, and these proteins and lipids were re-emulsified to form new aggregates. Finally, by PLS-DA modeling analysis, it was found that the content of ω-3 polyunsaturated fatty acids and phospholipids changed significantly after SEY became muddy. These results suggest that the muddiness of SEY can primarily be attributed to higher fluidity and protein-lipid re-emulsification, and secondarily to the oxidation of SEYL.
Collapse
|
7
|
Shi G, Shi C, Luo Y, Hong H, Zhang J, Li Y, Tan Y. Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates. Food Chem 2023; 404:134556. [PMID: 36444012 DOI: 10.1016/j.foodchem.2022.134556] [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: 06/15/2022] [Revised: 09/12/2022] [Accepted: 10/07/2022] [Indexed: 11/06/2022]
Abstract
Whey protein (WP) is ubiquitously applied in food products, but its sensitivity to food processing conditions has limited its application. Herein, we chose propylene glycol alginate (PGA) to combine with WP to enhance its stability. The ideal ratio of WP/PGA for coacervation was 3:1, and the soluble complex and insoluble complex were formed at pH 5.2 (pHc) and pH 4.4 (pHφ1) at this ratio, respectively. The UV absorption spectra, fluorescence spectra, and XRD results revealed that the interaction between PGA and WP changed the tertiary conformation of WP. The FTIR and molecular docking results suggested electrostatic interactions, hydrogen bonding and hydrophobic interactions were all involved in the formation of WP-PGA complexes, and the thermal stability of WP was improved based on the DSC results. These findings supported PGA to keep dairy products stable and transparent at the isoelectric point and WP-PGA complexes could be applied in encapsulating bioactive substances.
Collapse
Affiliation(s)
- Ge Shi
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jiaran Zhang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Yan Li
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
8
|
Effect of Black Tea Powder on Antioxidant Activity and Gel Characteristics of Silver Carp Fish Balls. Gels 2023; 9:gels9030215. [PMID: 36975664 PMCID: PMC10047975 DOI: 10.3390/gels9030215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/08/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
The effect of black tea powder on the antioxidant activity and gel characteristics of fish balls from silver carp were investigated after freezing storage for 7 days. The results show that black tea powder with different concentrations of 0.1%, 0.2% and 0.3% (w/w) could significantly increase the antioxidant activity of fish balls (p < 0.05). In particular, at the concentration of 0.3%, the antioxidant activity was the strongest among these samples, where the reducing power, DPPH, ABTS and OH free radical scavenging rate were up to 0.33, 57.93%, 89.24% and 50.64%, respectively. In addition, black tea powder at the level of 0.3% significantly increased the gel strength, hardness and chewiness while greatly reducing the whiteness of the fish balls (p < 0.05). ESEM observation found that the addition of black tea powder could promote the crosslinking of proteins and reduced the pore size of the gel network structure of the fish balls. The results suggest that black tea powder could be used as a natural antioxidant and gel texture enhancer in fish balls, which we found to be much related to the phenolic compounds of black tea powder.
Collapse
|
9
|
Xin X, Zhang G, Xue H, Qiu W, Hu H, Tu Y, Zhao Y. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels. Food Chem 2023; 405:135041. [DOI: 10.1016/j.foodchem.2022.135041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 11/05/2022] [Accepted: 11/20/2022] [Indexed: 11/26/2022]
|
10
|
Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/D-tagatose conjugates. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
11
|
Liu J, Cheng D, Zhang D, Han L, Gan Y, Zhang T, Yu Y. Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02908-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
12
|
Xue H, Liu H, Wu N, Zhang G, Tu Y, Zhao Y. Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure. ULTRASONICS SONOCHEMISTRY 2022; 89:106149. [PMID: 36055015 PMCID: PMC9449846 DOI: 10.1016/j.ultsonch.2022.106149] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/27/2022] [Indexed: 06/01/2023]
Abstract
To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein-protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.
Collapse
Affiliation(s)
- Hui Xue
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, 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
| | - Guowen Zhang
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, 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.
| | - 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.
| |
Collapse
|
13
|
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]
|
14
|
Yi S, Wu Q, Tong S, Wang W, Li X, Mi H, Xu Y, Li J. Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein. J Food Sci 2022; 87:3900-3912. [PMID: 35894520 DOI: 10.1111/1750-3841.16255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/12/2022] [Accepted: 06/27/2022] [Indexed: 01/17/2023]
Abstract
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best. When the ratio of EWP/MP was 50/50, the aggregate-protein interaction was dominant, and the excess EWP acted as a barrier to cross-linking and wrapped around the surface of the aggregates to form larger aggregates. Comparing the two-step heated and one-step heated conditions, the former is superior. PRACTICAL APPLICATION: The combination of egg white protein and myofibrillar protein can provide a theoretical reference for the protein content in surimi products, and moderate addition has an enhancing effect on surimi protein cross-linking and promotes gel formation. Excessive addition will form aggregates outside the egg white protein wrapping phenomenon, and the quality of surimi gel products will be affected.
Collapse
Affiliation(s)
- Shumin Yi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Qi Wu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Tong
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wei Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xuepeng Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hongbo Mi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| |
Collapse
|
15
|
Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy. Food Res Int 2022; 157:111264. [DOI: 10.1016/j.foodres.2022.111264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/13/2022] [Accepted: 04/17/2022] [Indexed: 11/22/2022]
|
16
|
Bashash M, Varidi M, Varshosaz J. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
17
|
Wu Q, Wang W, Li X, Yi S, Mi H, Xu Y, Li J. Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder. J Texture Stud 2022; 53:563-576. [PMID: 35580190 DOI: 10.1111/jtxs.12696] [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: 01/06/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/28/2022]
Abstract
The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure and protein conformation of mince gels. In addition, the stress-strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity, and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715±2.463 N/m to 348.631±3.144 N/m (p<0.05), which was a nearly twofold improvement. Additionally, the water-holding capacity increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G') and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.
Collapse
Affiliation(s)
- Qi Wu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - JianRong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| |
Collapse
|
18
|
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]
|
19
|
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]
|
20
|
Combined effects of NaOH, NaCl, and heat on the gel characteristics of duck egg white. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113178] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
21
|
Xue H, Zhang G, Han T, Li R, Liu H, Gao B, Tu Y, Zhao Y. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment. Food Chem 2022; 372:131319. [PMID: 34818739 DOI: 10.1016/j.foodchem.2021.131319] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/21/2021] [Accepted: 10/02/2021] [Indexed: 01/12/2023]
Abstract
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute value of ζ-potential decreased. After heat induction, the surface hydrophobicity of HTEP decreased with TP concentration, and the degree of protein aggregation increased. Microstructure and T2 showed that the gel structure became compact and stable, and HTEP had a strong water-binding ability. The ionic and disulfide bonds were the main chemical bonds in HTEP. The hardness and disulfide bond increased, but the digestion of HTEP increased initially and then decreased (caused by the change of gel structure). Infrared spectroscopy indicated the mutual conversion of intermolecular and intramolecular β-sheets. In short, TP could modify egg white gel through forming stable disulfide bonds and dense gel network structures.
Collapse
Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| |
Collapse
|
22
|
Xue H, Xu M, Zhang G, Wang P, Yu L, Zhao Y, Tu Y, Zhao Y. Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising. Poult Sci 2022; 101:101774. [PMID: 35278755 PMCID: PMC8917288 DOI: 10.1016/j.psj.2022.101774] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 01/27/2022] [Accepted: 02/05/2022] [Indexed: 11/30/2022] Open
Abstract
This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel (HEWG). The results indicated that, during braising, soluble protein and hardness showed an overall increasing trend. The absolute Zeta potential value showed a decreasing trend; however, T2 and free sulfhydryl group showed an increasing trend first and decreasing trend later, and surface hydrophobicity showed a decreasing trend. Microstructure analysis showed that protein gel aggregation increased and that holes and cracks formed first, and then the cracks decreased. Fourier transform infrared spectrometry showed that shikimic acid could strengthen the polarity of HEWG, and a mutual transformation occurred between intramolecular β-sheets, intermolecular β-sheets, and intermolecular antiparallel β-sheets, as well as a slight blue-shift, in the α-helices. In general, the addition of shikimic acid could alter the HEWG structure and improve its gel strength, polarity, and aggregation. Moreover, the higher the concentration of shikimic acid, the greater the influence on HEWG. Therefore, shikimic acid could be used as a new type of gel enhancer for the modification of egg white gel.
Collapse
Affiliation(s)
- Hui Xue
- 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
| | - Meng Xu
- 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
| | - Guowen Zhang
- 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
| | - Ping Wang
- 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
| | - Lin Yu
- 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
| | - Ying 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
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| |
Collapse
|
23
|
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.
Collapse
|
24
|
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.
Collapse
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
| |
Collapse
|
25
|
Xue H, Tu Y, Zhang G, Xin X, Hu H, Qiu W, Ruan D, Zhao Y. Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel. ULTRASONICS SONOCHEMISTRY 2021; 81:105857. [PMID: 34871909 PMCID: PMC8649899 DOI: 10.1016/j.ultsonch.2021.105857] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/28/2021] [Accepted: 12/02/2021] [Indexed: 05/05/2023]
Abstract
In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg white protein gel (UEP) and tea polyphenols (TP) assisted ultrasound modification of egg white protein gel (TUEP) with different ultrasonic power (0-360 W) were studied. With the increase of ultrasonic power, soluble protein, surface hydrophobicity and disulfide bonds of TUEP and UEP showed an increasing trend. In particular, with the increase of ultrasonic power, the content of intramolecular β-sheets and α-helices of TUEP showed an increasing trend, and significantly improved the relaxation time and microstructure, thus enhancing TUEP gel stability. In addition, the hardness and water holding capacity (WHC) of TUEP and UEP can be increased by ultrasonic treatment, and when the ultrasonic power reached 120 W, the hardness and WHC reached the maximum. The hardness and WHC of TUEP were significantly better than that of UEP. SDS-PAGE results showed that the peptide chain of protein without being broken under ultrasonic treatment. Ultrasonic treatment can improve the gel strength of egg white protein by promoting the cross-linking of proteins to form a dense gel structure, and egg white protein gel form more disulfide bonds and a more stable gel conformation under TP assisted ultrasound. In conclusion, ultrasound and TP assisted ultrasound modification of egg white protein gel is a reliable technique, which can improve the value of egg white protein in food processing.
Collapse
Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaojuan Xin
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Hui Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Dandan Ruan
- Hubei Shendan Health Food Co. LTD, Xiaogan 430000, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| |
Collapse
|
26
|
Xue H, Xu M, Zhang G, Feng F, Wang Y, Cao D, Tu Y, Zhao Y. Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white. J Food Sci 2021; 86:4262-4274. [PMID: 34564852 DOI: 10.1111/1750-3841.15919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 08/10/2021] [Accepted: 08/17/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to investigatethe mechanism of stewing with tea polyphenols (TP) on the properties of boiled egg white gel (BEWG). The results indicated that, during the stewing process, soluble protein and hardness showed an overall increasing trend, while surface hydrophobicity showed a decreasing trend with blue-shift. The free sulfhydryl group showed that TP could promote the formation of disulfide bonds, and the position of immobilized water at T2 showed a decreasing trend. Environmental scanning electron microscopy and SDS-PAGE showed that the protein gel aggregation degree increased. Moreover, Fourier transform infrared spectrometry showed that protein polarity increased and that α-helices, β-turn, intramolecular β-sheets, as well as intermolecular antiparallel β-sheets showed an increasing trend. Generally, TP strengthened protein aggregation by promoting the formation of disulfide and hydrogen bonds, thus enhancing the gel strength of BEWG. Moreover, the secondary structure of proteins became more stable under the action of TP, and the higher the concentration of TP, the greater the effect on BEWG. PRACTICAL APPLICATION: TP, an ideal, cheap, and safe natural food additive, can be applied to the processing of egg products because the addition of TP can significantly improve the gel strength of egg white.
Collapse
Affiliation(s)
- Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Meng Xu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Feng Feng
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yuting Wang
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Danhui Cao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, 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
| |
Collapse
|
27
|
Wu T, Cui C, Fan C, Xu Z, Liu Y, Liu W. Tea eggs-inspired high-strength natural polymer hydrogels. Bioact Mater 2021; 6:2820-2828. [PMID: 33718664 PMCID: PMC7903155 DOI: 10.1016/j.bioactmat.2021.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/04/2021] [Accepted: 02/07/2021] [Indexed: 12/12/2022] Open
Abstract
Natural polymer (NP) hydrogels are an irreplaceable class of biomaterials owing to their identified biosafety; however, the intrinsic poor mechanical strengths severely limit their applications as structural tissue engineering scaffolds. Inspired by the stiffening albumen gel of tea eggs, a traditional Chinese snack, high-strength NP hydrogels are constructed by simply soaking in aqueous solution of tea polyphenols (TP), an active ingredient extracted from tea. The TP-treated representative NP hydrogels exhibit considerably enhanced multifaceted mechanical properties with maximum 19-/30-, 8.4-, 6.1-, 72-fold increases in tensile/compressive strengths, Young's modulus, elongation at break and facture toughness, respectively, compared with pristine hydrogels, primarily due to the hydrogen bonding interactions between TP and NP chains. The TP-treated NP hydrogels can resist different large deformations, which cannot be achieved by their original species at all. In aqueous solution, the TP-treated NP hydrogels can still maintain robust mechanical performances, in spite of somewhat decline in strengths with release of TP, which just favorably affords increased water contents, antibacterial and antioxidant activities. GelMA-TP hydrogel is shown to facilitate wound healing in a full-thickness skin defect model. Importantly, the weak 3D printed GelMA scaffolds are significantly strengthened by TP treatment, broadening the possibility for customizing individualized bioscaffolds. Tea eggs-inspired high-strength natural polymer (NP) hydrogels are prepared. Tea polyphenols strengthen considerably 3D-printed NP hydrogel scaffolds. The NP-TP hydrogels exhibit antibacterial and antioxidant activities.
Collapse
Affiliation(s)
- Tengling Wu
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| | - Chunyan Cui
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| | - Chuanchuan Fan
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| | - Ziyang Xu
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| | - Yang Liu
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| | - Wenguang Liu
- School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin, 300350, China
| |
Collapse
|