Food and Fermentation Industries >

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

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

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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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

Cite this article

WU Tong , LIU Lili , CHENG Weiwei , DING Yue , XU Baocheng . Effects of NaCl and tea polyphenols on rheological properties and structure of alkali-induced egg white gel[J]. Food and Fermentation Industries, 2024 , 50(23) : 194 -201 . DOI: 10.13995/j.cnki.11-1802/ts.038068

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