International Journal of Food Properties (Dec 2024)

Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels

  • Yan Dai,
  • Guo-Xing Cai,
  • Yu Liang,
  • Zi-Ying He,
  • Ying Zhang,
  • Chun-Hong Li,
  • Hai-Jun Chang

DOI
https://doi.org/10.1080/10942912.2024.2365926
Journal volume & issue
Vol. 27, no. 1
pp. 870 – 882

Abstract

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The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free –SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (α-helix and β-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure.

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