食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 194 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038068

研究报告

NaCl和茶多酚对碱诱导鸡蛋清凝胶流变学特性及结构的影响

  • 吴彤 ,
  • 刘丽莉 ,
  • 程伟伟 ,
  • 丁玥 ,
  • 徐宝成
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  • (河南科技大学 食品与生物工程学院,食品加工与安全国家级实验教学示范中心,功能食品资源研究与利用河南省教育厅科技创新团队,河南省食品加工与质量安全控制国际联合实验室,河南 洛阳,471023)
第一作者:硕士研究生(刘丽莉教授为通信作者,E-mail:yangliuyilang@126.com)

收稿日期: 2023-11-25

  修回日期: 2024-01-12

  网络出版日期: 2024-12-27

基金资助

国家自然科学基金项目(U1704114);河南省重点攻关基金项目(182102110346);国家重点研发计划科技型中小企业项目(2022YFF1101600)

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Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel

  • WU Tong ,
  • LIU Lili ,
  • CHENG Weiwei ,
  • DING Yue ,
  • XU Baocheng
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  • (College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security, Research and Utilization of Functional Food Resources Science and Technology Innovation Team of Henan Provincial Department of Education, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang 471023, China)

Received date: 2023-11-25

  Revised date: 2024-01-12

  Online published: 2024-12-27

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摘要

为探究NaCl、茶多酚(tea polyphenol,TP)以及两者组合对碱诱导蛋清凝胶流变学特性和结构特性的影响,采用鸡蛋清为主要原料,以未添加NaCl和TP组为空白对照组,对所制备的蛋清凝胶的色差、pH值、浊度、质构特性、流变学性能、热稳定性和圆二色谱等进行测定。结果显示,与对照组相比,NaCl组蛋清凝胶的L*值、a*值、b*值均略有升高,TP组和NaCl+TP组的蛋清凝胶的L*值显著降低(P<0.05),a*和b*值显著升高(P<0.05);NaCl、TP和NaCl+TP组的pH值分别降至11.76、11.63和11.50,浊度均有不同程度的增加;NaCl组的硬度和咀嚼度较对照组显著增加了6.08%和38.19%(P<0.05),TP组的弹性显著增加了0.16%(P<0.05);NaCl组凝胶样品的黏度、G′和G″及凝胶速率均为最大;热稳定性大小为NaCl+TP>TP>对照组>NaCl;NaCl和TP均能改变蛋清蛋白的二级结构。该研究为鸡蛋皮蛋凝胶形成机制提供理论依据。

关键词： 鸡蛋清; 流变特性; 茶多酚; NaOH; NaCl

本文引用格式

吴彤 , 刘丽莉 , 程伟伟 , 丁玥 , 徐宝成 . NaCl和茶多酚对碱诱导鸡蛋清凝胶流变学特性及结构的影响[J]. 食品与发酵工业, 2024 , 50(23) : 194 -201 . DOI: 10.13995/j.cnki.11-1802/ts.038068

Abstract

To investigate the influence of NaCl, tea polyphenol (TP), and their combination on the rheological and structural properties of alkali-induced egg white gels, chicken egg whites were used as the main raw material.The samples without added NaCl and TP served as the blank control (CK).The color difference, pH value, turbidity, texture characteristics, rheological properties, thermal stability, and circular dichroism spectrum were determined for the prepared egg white gels.Results showed that compared to CK, the L*, a*, and b* values of the egg white gel in the NaCl group slightly increased, while those in the TP group and NaCl+TP group significantly decreased (P<0.05).The pH values of the NaCl, TP, and NaCl+TP groups decreased to 11.76, 11.63, and 11.50, respectively, with increased turbidity to varying degrees.The hardness and chewiness of the NaCl group increased significantly by 6.08% and 38.19%, respectively (P<0.05), and the elasticity of the TP group increased significantly by 0.16% (P<0.05).The viscosity, G′, G″, and gel rate of the NaCl group were the highest.The thermal stability followed the order NaCl+TP>TP>CK>NaCl.Both NaCl and TP could alter the secondary structure of egg white proteins.This study provides a theoretical basis for understanding the mechanism of gel formation in alkali-induced egg white gels from chicken eggs.

Key words： egg white; rheological properties; tea polyphenols; sodium hydroxide; sodium chloride

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