Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

被引:65
作者
Ai, Minmin [1 ,2 ]
Zhou, Quan [1 ,2 ]
Guo, Shanguang [1 ,2 ]
Ling, Ziting [1 ,2 ]
Zhou, Ledan [1 ,2 ]
Fan, Hong [1 ,2 ]
Cao, Yuanyuan [1 ,2 ]
Jiang, Aimin [1 ,2 ,3 ]
机构
[1] South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China
[2] South China Agr Univ, Coll Food Sci, Natl Ctr Precis Machining & Safety Livestock & Po, Joint Engn Res Ctr, Guangzhou 510642, Guangdong, Peoples R China
[3] South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou 510642, Guangdong, Peoples R China
关键词
Egg white gel; Intermolecular forces; Rheology; Mechanical strength; Microstructure; CHEMICAL-COMPOSITION; PHYSICAL-PROPERTIES; SECONDARY STRUCTURE; RAMAN-SPECTROSCOPY; GREEN TEA; OVALBUMIN; PROTEINS; TEMPERATURE; TEXTURE; PH;
D O I
10.1016/j.foodhyd.2019.03.002
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study investigates the effects of tea polyphenol (TP) and Ca(OH)(2) on the physicochemical, mechanical, rheological, and microstructural characteristics of alkali-induced duck egg white (EW) gels. The surface hydrophobicity increases significantly after adding TP, while decreases after adding Ca(OH)(2). Secondary structural analysis indicates that the addition of TP and Ca(OH)(2) reduces the beta-sheets content and increases the alpha-helical content. The addition of TP improves the interaction of nonspecific cross-linking but weakens other forces, and the interactions in EW gel are mainly supported by hydrogen bonds and hydrophobic interactions under the influence of Ca(OH)(2). The results of electrophoresis show that crosslinked proteins are formed and the protection provided by TP reduces protein degradation. The addition of a high proportion of TP reduces the storage modulus (G') of EW gel, decreasing its rigidity and mechanical properties, such as hardness and rupture strength. However, after adding Ca(OH)(2), the storage modulus increases gradually and the mechanical strength of EW gel increases, which might be related to the formation of calcium bridges. Scanning electron microscopy indicates that three-dimensional network structures are formed when TP is added, while granular or clustered structures are generated by Ca(OH)(2) addition. Correlation analysis shows that the physical properties of EW gel are related to changes in intermolecular forces and the microenvironment, especially pH and nonspecific cross-linking. These results suggest that the addition of TP and Ca(OH)(2) affects the physicochemical properties of EW gel differently, which were mainly attributed to the effects of molecular interaction and micro-environment.
引用
收藏
页码:11 / 19
页数:9
相关论文
共 55 条
  • [1] The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
    Ai, Min-Min
    Guo, Shan-Guang
    Zhou, Quan
    Wu, Wei-Liang
    Jiang, Ai-Min
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 88 : 119 - 125
  • [2] [Anonymous], CHINA FOOD ADDITIVES
  • [3] WHY PREFERENTIAL HYDRATION DOES NOT ALWAYS STABILIZE THE NATIVE STRUCTURE OF GLOBULAR-PROTEINS
    ARAKAWA, T
    BHAT, R
    TIMASHEFF, SN
    [J]. BIOCHEMISTRY, 1990, 29 (07) : 1924 - 1931
  • [4] Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics
    Berhe, Daniel T.
    Lawaetz, Anders J.
    Engelsen, Soren B.
    Hviid, Marchen S.
    Lametsch, Rene
    [J]. FOOD CONTROL, 2015, 52 : 119 - 125
  • [5] BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62
  • [6] Modification of functional properties of egg-white proteins
    Campbell, L
    Raikos, V
    Euston, SR
    [J]. NAHRUNG-FOOD, 2003, 47 (06): : 369 - 376
  • [7] Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
    Chang, Cuihua
    Niu, Fuge
    Su, Yujie
    Qiu, Yan
    Gu, Luping
    Yang, Yanjun
    [J]. FOOD HYDROCOLLOIDS, 2016, 54 : 342 - 350
  • [8] Changes in gel characteristics of egg white under strong alkali treatment
    Chen, Zhangyi
    Li, Jianke
    Tu, Yonggang
    Zhao, Yan
    Luo, Xuying
    Wang, Junjie
    Wang, Menglin
    [J]. FOOD HYDROCOLLOIDS, 2015, 45 : 1 - 8
  • [9] Influence of pH and salts on egg white gelation
    Croguennec, T
    Nau, F
    Brulé, G
    [J]. JOURNAL OF FOOD SCIENCE, 2002, 67 (02) : 608 - 614
  • [10] Interfacial properties of heat-treated ovalbumin
    Croguennec, Thomas
    Renault, Anne
    Beaufils, Sylvie
    Dubois, Jean-Jacques
    Pezennec, Stephane
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2007, 315 (02) : 627 - 636