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.
School of Science, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria 3000, Australia.
Food Chem. 2021 Oct 1;358:129823. doi: 10.1016/j.foodchem.2021.129823. Epub 2021 Apr 20.
Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.
研究了氯化钠（NaCl）和三聚磷酸钠（STPP）对高度稀释的液态全蛋液的理化和胶凝特性的单独和协同作用。结果表明，NaCl 和 STPP 的作用方式不同，其中 NaCl 的添加增加了蛋清蛋白的表面疏水性，而 STPP 的添加则增加了蛋白质的溶解度和负表面电荷。当它们结合在一起时，这些变化导致热处理后许多分子间力显著增加，包括疏水相互作用、二硫键和氢键，有助于富含二元盐的全蛋凝胶的最佳结构和质地。与添加单盐的系统相比，添加 NaCl 和 STPP 的热诱导凝胶产品中的游离水含量最少，这与粗糙且致密的网络微观结构有关。
