κ-卡拉胶通过与蛋黄蛋白的静电相互作用增强蛋黄的胶凝和结构变化。
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein.
机构信息
Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China.
出版信息
Food Chem. 2021 Oct 30;360:129972. doi: 10.1016/j.foodchem.2021.129972. Epub 2021 Apr 28.
The effect of κ-carrageenan (κ-C) on yolk over heat-induced gelation at natural yolk pH (6.2) and natural whole egg pH (7.5) was studied. The results showed the zeta potential values changed from -2.3 to -31.3 mV, from -8.6 to -28.6 mV for native pH yolk and pH 7.5 yolk because of the κ-C addition, respectively. These results indicated electrostatic interactions formed between protein and κ-C. The average area of holes formed by yolk gelation increased by κ-C addition. The addition of 1.0% κ-C decreased the gelling points from 62.1 to 54.4 °C, from 64.5 to 61. 6 °C for native pH and pH 7.5 yolk, respectively. A schematic model was established to show that κ-C enhances the yolk properties via electrostatic interactions. And the Fourier transform infrared (FTIR) spectroscopy verified the formation of κ-C-protein interactions. This study provides a guidance for designing novel food systems containing yolk and κ-C.
κ-卡拉胶（κ-C）对天然蛋黄 pH 值（6.2）和天然全蛋液 pH 值（7.5）下蛋黄热诱导凝胶的影响进行了研究。结果表明，由于 κ-C 的加入，天然 pH 值的蛋黄和 pH 值为 7.5 的蛋黄的 ζ 电位值分别从-2.3 mV 变为-31.3 mV，从-8.6 mV 变为-28.6 mV。这表明蛋白质和 κ-C 之间形成了静电相互作用。κ-C 的加入增加了蛋黄凝胶形成的孔的平均面积。添加 1.0% κ-C 分别使天然 pH 值和 pH 值为 7.5 的蛋黄的凝胶点从 62.1°C 降低到 54.4°C，从 64.5°C 降低到 61.6°C。建立了一个示意图模型来表明 κ-C 通过静电相互作用增强了蛋黄的性质。傅里叶变换红外（FTIR）光谱验证了 κ-C-蛋白质相互作用的形成。本研究为设计含有蛋黄和 κ-C 的新型食品系统提供了指导。
Zotero 插件