State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2018 Jun 1;250:1-6. doi: 10.1016/j.foodchem.2018.01.031. Epub 2018 Jan 3.
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 α-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.
研究了 NaOH 和 NaCl 对蛋清流变学和凝胶性能的影响。随着 NaOH 浓度的增加，蛋清凝胶的不透明度和颗粒浊度降低，同时表面zeta 电位增加，而 NaCl 的添加则导致蛋清凝胶不透明和表面疏水性、颗粒浊度和 zeta 电位增加。流变学测试表明，碱处理会影响热阶段蛋清蛋白的展开状态，而 NaCl 的添加可以抑制蛋清蛋白的展开。相关性分析结果表明，无规卷曲和α-螺旋与凝胶质构特性密切相关。因此，碱/盐诱导的蛋清分散体的流变学和凝胶性能与表面疏水性、分子表面电荷和蛋白质二级结构的变化密切相关。
