期刊
FOOD CHEMISTRY
卷 330, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127321
关键词
Marinated egg; Gelation; Braising; High temperature
资金
- Young Scientist Training Objects Program of Jiangxi Province [20153BCB23028]
- Jiangxi Province Outstanding Youth Talent Funded Projects [20162BCB23031]
- Key Research and Development Project of Jiangxi Province [20171BBF60038]
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydro-phobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the beta-turn showed a decreased trend, contrary to that of random coils and alpha-helices. Appropriate braising in-creased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
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