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κ-卡拉胶对热诱导蛋清蛋白凝胶的质地、微观结构和分子特性的影响。

The Impact of -Carrageenan on the Textural, Microstructural, and Molecular Properties of Heat-Induced Egg White Protein Gel.

作者信息

Wei Yuping, Lin Shaomin, Lin Weicong, Nie Ying, Zou Xianghui, Zheng Yuzhong, Li Biansheng, He Yuwei, Huang Yisheng, Huang Yongping

机构信息

School of Food Engineering and Biotechnology Hanshan Normal University Chaozho China.

Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products Chaozhou China.

出版信息

Food Sci Nutr. 2025 Aug 3;13(8):e70541. doi: 10.1002/fsn3.70541. eCollection 2025 Aug.

DOI:10.1002/fsn3.70541
PMID:40761492
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12319157/
Abstract

In this study, we investigated the ability of -carrageenan to reinforce the heat-induced EWP/Car gel system. A series of composite gels containing 0%-1.0% -carrageenan was prepared and characterized. The results showed that moderate -carrageenan addition (particularly 0.6%) significantly improved gel hardness, elasticity, and water-holding capacity. Rheological and microstructural analyses confirmed that -carrageenan promoted the formation of a denser, more homogeneous network, as evidenced by lower tan values and uniform fluorescence and pore distribution in CLSM and SEM images. FTIR and SDS-PAGE results indicated that these enhancements were mediated by noncovalent interactions without altering protein secondary structures. Moreover, the reduction in free sulfhydryl groups and increased disulfide bond formation revealed a strengthened protein matrix. These findings provide promising insights for the rational design and application of EWP-based systems in the production and processing of egg-based food products.

摘要

在本研究中，我们研究了κ-卡拉胶增强热诱导蛋清蛋白/卡拉胶凝胶体系的能力。制备并表征了一系列含有0%-1.0%κ-卡拉胶的复合凝胶。结果表明，适量添加κ-卡拉胶（特别是0.6%）可显著提高凝胶硬度、弹性和持水能力。流变学和微观结构分析证实，κ-卡拉胶促进了更致密、更均匀网络的形成，这在CLSM和SEM图像中较低的损耗正切值以及均匀的荧光和孔隙分布中得到了证明。FTIR和SDS-PAGE结果表明，这些增强作用是由非共价相互作用介导的，且未改变蛋白质二级结构。此外，游离巯基的减少和二硫键形成的增加表明蛋白质基质得到了强化。这些发现为基于蛋清蛋白的体系在蛋类食品生产和加工中的合理设计与应用提供了有前景的见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/9339c0222578/FSN3-13-e70541-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/a4cd83372f98/FSN3-13-e70541-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/00167219c829/FSN3-13-e70541-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/4ad8acb43e80/FSN3-13-e70541-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/1f83dc11f0ab/FSN3-13-e70541-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/5bb38bd5c674/FSN3-13-e70541-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/090b36ff2397/FSN3-13-e70541-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/e1ef24686d01/FSN3-13-e70541-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/bdbeca004987/FSN3-13-e70541-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/18d8fa175bde/FSN3-13-e70541-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/9339c0222578/FSN3-13-e70541-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/a4cd83372f98/FSN3-13-e70541-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/00167219c829/FSN3-13-e70541-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/4ad8acb43e80/FSN3-13-e70541-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/1f83dc11f0ab/FSN3-13-e70541-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/5bb38bd5c674/FSN3-13-e70541-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/090b36ff2397/FSN3-13-e70541-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/e1ef24686d01/FSN3-13-e70541-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/bdbeca004987/FSN3-13-e70541-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/18d8fa175bde/FSN3-13-e70541-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac3a/12319157/9339c0222578/FSN3-13-e70541-g011.jpg

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本文引用的文献

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