Research progress on effects of hydrophilic colloids on egg white gel properties

  • FAN Rui ,
  • LIU Junfeng ,
  • HUANG Di ,
  • YE Jinsong
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  • (College of Food Science, Sichuan Agricultural University, Ya’an 625000, China)

Received date: 2022-05-14

  Revised date: 2022-06-13

  Online published: 2023-04-28

Abstract

Good gelling properties were obtained when heated for egg white. In industrial food production, such as surimi products and flour products, egg white or dried egg white powder will be added to improve the taste of the products, which also puts forward higher requirements for the characteristics of egg white gel. As polysaccharides and protein polymers, hydrophilic colloid has been widely used in the modification of soybean protein isolate and myofibrillary protein. Positive thickening property proves that it can promote the gel properties of the protein. Different kinds of hydrophilic colloids have different effects on the characteristics of egg white gel. In this paper, the gel mechanism of egg white and the key factors affecting the characteristics of egg white gel were described. Moreover, this paper discussed the characteristics of egg white gel under the treatment of different hydrophilic colloids, which provided a theoretical reference for improving the characteristics of egg white gel, as well as the research direction in the future.

Cite this article

FAN Rui , LIU Junfeng , HUANG Di , YE Jinsong . Research progress on effects of hydrophilic colloids on egg white gel properties[J]. Food and Fermentation Industries, 2023 , 49(7) : 330 -336 . DOI: 10.13995/j.cnki.11-1802/ts.032325

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