Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

被引：97

作者：

Li, Junhua ^{[1
,2
]}

Zhang, Yufan ^{[1
,2
]}

Fan, Qiao ^{[1
,2
]}

Teng, Changhao ^{[1
,2
]}

Xie, Weiying ^{[1
,2
]}

Shi, Yue ^{[1
,2
]}

Su, Yujie ^{[1
,2
]}

Yang, Yanjun ^{[1
,2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 250卷

基金：

中国国家自然科学基金;

关键词：

Egg white; Surface hydrophobicity; Zeta potential; Rheology characteristics; Texture profile; CHEMICAL-COMPOSITION; PHYSICAL-PROPERTIES; PIDAN WHITE; DUCK EGG; MICROSTRUCTURE; PH; OVALBUMIN; GELATION; ALKALI; SALTS;

D O I：

10.1016/j.foodchem.2018.01.031

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of NaOH and NaCl on the rheology and gel properties of hen egg white were investigated. As the concentration of NaOH increased, egg white gel exhibited lower opacity and particle turbidity with coincidental increase in zeta potential, while the addition of NaCl resulted in the formation of opaque egg white gel and increase of surface hydrophobicity, particle turbidity and zeta potential. Rheological tests showed that alkali treatment will affect the unfolding state of egg white proteins during the heat stage while NaCl addition can inhibit the unfolding of egg white proteins. The results of correlation analysis indicated that random coil and alpha-helix were in good correlation with gel textural properties. Therefore, the rheology and gel properties of alkali/salt-induced egg white dispersions were closely related to the changes in surface hydrophobicity, molecule surface charge, and protein secondary structure.

引用

页码：1 / 6

页数：6

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