Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

被引：54
作者：
Hu, Ying [1 ,3 ]
Liang, Hongshan [1 ,3 ]
Xu, Wei [1 ,3 ]
Wang, Yuntao [1 ,3 ]
An, Yaping [1 ,3 ]
Yan, Xiangxing [1 ,3 ]
Ye, Shuxin [1 ,3 ]
Huang, Qing [1 ,3 ]
Liu, Jinjin [1 ,3 ]
Li, Bin [1 ,2 ,3 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[2] Hubei Univ Technol, Hubei Collaborat Innovat Ctr Ind Fermentat, Wuhan 430068, Peoples R China
[3] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2016年 / 52卷
基金：
中国国家自然科学基金;
关键词：
Egg white protein; Konjac glucomannan; Functional properties; Synergistic effects; RHEOLOGICAL PROPERTIES; THERMAL-DENATURATION; MECHANICAL-PROPERTIES; PHASE-SEPARATION; EMULSIONS; POLYSACCHARIDES; STABILITY; COMPLEXES; MIXTURES; GELS;
D O I：
10.1016/j.foodhyd.2015.07.001
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Food proteins and polysaccharides are two key structural entities in food materials. Understanding the interactions between protein- and polysaccharide-based elements may offer unique opportunities in developing food products with well-defined functional properties. In this study, the synergistic effects of konjac glucomannan (KGM) on functional properties of egg white protein (EWP) were investigated. The results showed that KGM could increase the hardness, chewiness and springiness of the gel samples at a certain concentration. The presence of KGM was observed to be detrimental to foaming capacity of EWP, while foam stability enhanced. What is more, the emulsifying activity and emulsion stability significantly improved with the increase of KGM concentration, reaching the maximum at 0.08 wt%. In addition, the thermal and rheological properties showed that KGM enhanced the thermal stability of the blending system, and had a significant influence on the sol-gel transition temperature of samples. The findings demonstrated that incorporating KGM into EWP provided an effective strategy to improve the functional properties of EWP and a possibility to obtain a self-structuring product with great commercial values. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：213 / 220
页数：8
相关论文
共 40 条
[1]   Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree [J].
An, Yaping ;
Cui, Bing ;
Wang, Yuntao ;
Jin, Weiping ;
Geng, Xiaopeng ;
Yan, Xiangxing ;
Li, Bin .
FOOD HYDROCOLLOIDS, 2014, 40 :1-8
[2]   Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? [J].
Bouyer, Eleonore ;
Mekhloufi, Ghozlene ;
Rosilio, Veronique ;
Grossiord, Jean-Louis ;
Agnely, Florence .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2012, 436 (1-2) :359-378
[3]   Modification of functional properties of egg-white proteins [J].
Campbell, L ;
Raikos, V ;
Euston, SR .
NAHRUNG-FOOD, 2003, 47 (06) :369-376
[4]   Food emulsions - their structures and structure-forming properties [J].
Dalgleish, DG .
FOOD HYDROCOLLOIDS, 2006, 20 (04) :415-422
[5]   Polysaccharide protein interactions [J].
de Kruif, CG ;
Tuinier, R .
FOOD HYDROCOLLOIDS, 2001, 15 (4-6) :555-563
[6]   Characterization of structure of gluten-free breads by using X-ray microtomography [J].
Demirkesen, Ilkem ;
Kelkar, Shivangi ;
Campanella, Osvaldo H. ;
Sumnu, Gulum ;
Sahin, Serpil ;
Okos, Martin .
FOOD HYDROCOLLOIDS, 2014, 36 :37-44
[7]   Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture [J].
Diftis, NG ;
Biliaderis, CG ;
Kiosseoglou, VD .
FOOD HYDROCOLLOIDS, 2005, 19 (06) :1025-1031
[8]   Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White-Polysaccharide Mixtures [J].
Ercelebi, E. Alben ;
Ibanoglu, E. .
JOURNAL OF FOOD SCIENCE, 2009, 74 (06) :C506-C512
[9]   Emulsion stabilisation using polysaccharide-protein complexes [J].
Evans, M. ;
Ratcliffe, I. ;
Williams, P. A. .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2013, 18 (04) :272-282
[10]   Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers [J].
Goldner, Maria C. ;
Perez, Oscar E. ;
Pilosof, Ana M. R. ;
Armada, Margarita .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (01) :83-90
1234