Li Junhua, Wei Yingxin, Gu Luping, Su Yujie, Yang Yanjun, Chang Cuihua, Han Qi
State Key Laboratory of Food Science and Resources, 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 Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2025 Mar;292:139260. doi: 10.1016/j.ijbiomac.2024.139260. Epub 2024 Dec 27.
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan gum (XG) as rheological modifiers on the stability of fermented egg white gels. Rheological analysis revealed that the addition of both gums significantly influenced gel properties, with XG demonstrating superior performance. Specifically, XG-containing gels exhibited increased viscosity and enhanced viscoelasticity compared to GG-containing and control gels. Low-field nuclear magnetic resonance (LF-NMR) analysis showed reduced water mobility in XG-added gels, indicating improved water retention. Furthermore, syneresis rates were notably lower in XG-modified gels, especially when the concentration exceeded 0.3 %, indicating an improved system stability. Fourier transform infrared (FTIR) spectroscopy analysis indicated structural changes in the protein secondary structure, with an increase in β-sheet content in XG-added gels. Notably, the addition of GG and XG prior to fermentation facilitated protein co-aggregation, aiding in the reduction of syneresis rates. However, incorporating GG and XG after fermentation offered superior stability to the gel, achieved through a surface modification process that minimized water loss compared to pre-fermentation addition. These findings reveal how optimizing protein-gum interactions enhances gel stability and functional properties, advancing the design of stable, high-protein, non-dairy gel systems.
通过发酵制备的蛋清凝胶，类似于酸奶生产，为传统乳制品提供了一种高蛋白、零脂肪的替代品。本研究调查了瓜尔豆胶（GG）和黄原胶（XG）作为流变改性剂对发酵蛋清凝胶稳定性的影响。流变学分析表明，两种胶的添加均显著影响凝胶性能，其中XG表现出更优异的性能。具体而言，与含GG的凝胶和对照凝胶相比，含XG的凝胶表现出更高的粘度和更强的粘弹性。低场核磁共振（LF-NMR）分析表明，添加XG的凝胶中水的流动性降低，表明保水性提高。此外，XG改性凝胶的脱水收缩率明显更低，尤其是当浓度超过0.3%时，表明体系稳定性得到改善。傅里叶变换红外（FTIR）光谱分析表明蛋白质二级结构发生了变化，添加XG的凝胶中β-折叠含量增加。值得注意的是，在发酵前添加GG和XG促进了蛋白质的共聚集，有助于降低脱水收缩率。然而，在发酵后加入GG和XG能使凝胶具有更高的稳定性，这是通过一种表面改性过程实现的，与发酵前添加相比，该过程使水分损失最小化。这些发现揭示了优化蛋白质-胶相互作用如何增强凝胶稳定性和功能特性，推动了稳定、高蛋白、非乳制品凝胶体系的设计。
