Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
J Food Sci. 2021 Oct;86(10):4262-4274. doi: 10.1111/1750-3841.15919. Epub 2021 Sep 25.
This study aimed to investigatethe mechanism of stewing with tea polyphenols (TP) on the properties of boiled egg white gel (BEWG). The results indicated that, during the stewing process, soluble protein and hardness showed an overall increasing trend, while surface hydrophobicity showed a decreasing trend with blue-shift. The free sulfhydryl group showed that TP could promote the formation of disulfide bonds, and the position of immobilized water at T showed a decreasing trend. Environmental scanning electron microscopy and SDS-PAGE showed that the protein gel aggregation degree increased. Moreover, Fourier transform infrared spectrometry showed that protein polarity increased and that α-helices, β-turn, intramolecular β-sheets, as well as intermolecular antiparallel β-sheets showed an increasing trend. Generally, TP strengthened protein aggregation by promoting the formation of disulfide and hydrogen bonds, thus enhancing the gel strength of BEWG. Moreover, the secondary structure of proteins became more stable under the action of TP, and the higher the concentration of TP, the greater the effect on BEWG. PRACTICAL APPLICATION: TP, an ideal, cheap, and safe natural food additive, can be applied to the processing of egg products because the addition of TP can significantly improve the gel strength of egg white.
本研究旨在探讨茶多酚（TP）炖制对煮蛋清凝胶（BEWG）特性的影响机制。结果表明，在炖制过程中，可溶性蛋白和硬度整体呈上升趋势，表面疏水性呈下降趋势且蓝移。游离巯基表明 TP 可促进二硫键的形成，T 处固定水的位置呈下降趋势。环境扫描电子显微镜和 SDS-PAGE 显示，蛋白质凝胶聚集度增加。此外，傅里叶变换红外光谱表明，蛋白质极性增加，α-螺旋、β-转角、分子内β-折叠和分子间反平行β-折叠呈上升趋势。一般来说，TP 通过促进二硫键和氢键的形成来增强蛋白质聚集，从而提高 BEWG 的凝胶强度。此外，在 TP 的作用下，蛋白质的二级结构变得更加稳定，TP 的浓度越高，对 BEWG 的影响越大。实际应用：TP 作为一种理想、廉价、安全的天然食品添加剂，可应用于蛋制品加工，因为添加 TP 可显著提高蛋清凝胶强度。
