Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 200, Issue -, Pages 263-272Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.12.185
Keywords
Egg white protein; Gelation; Aggregation kinetics; Rheological properties; Structure characteristics; Principal component analysis
Funding
- National Natural Science Foundation of China [32101993]
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This study evaluated the structure of ions-regulated gelation of egg white protein through aggregation kinetics model, showing that the addition of Na2SO4 significantly influenced the gel structure, leading to improved gel network strength and porosity.
This study aims to evaluate the structure of ions-regulated gelation of egg white protein (EWP) via aggregation kinetics model, which was built by monitoring turbidity. Results showed that compared with NaCl and KCl, the addition of Na2SO4 increased free sulfhydryl content, surface hydrophobicity and particle size of EWP significantly, while weakened the order of secondary structure. Hence, strengthened gel network structure was observed with higher porosity, which improved the texture profiles and rheological properties of EWP gels. Based on these phenomena above, the relationship between aggregation behavior and gelling properties with ions was further investigated by aggregation kinetics model and principal component analysis. Because of the enhancement of protein interactions, the aggregation growth rate with Na2SO4 was much faster than the samples with NaCl, which reflected over-aggregation due to the accelerated nucleation process and resulted in firmed gel network structure.
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