Effects of Monosaccharide Modification on Alkali-heat Induced Egg White Protein Gelation Properties and Structure

To effectively regulate the gelling properties of egg white protein (EWP), a wet glycosylation modification system was constructed to add glucose, D-galactose, and D-xylose using EWP as raw material. Under alkaline-heat induction, gels were formed, and the gel strength, water-holding capacity, rheol...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 88 - 96
Main Authors Jun WAN, Xiaoqin ZHANG, Zhequan XIE, Ziyuan WANG, Minmin AI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
egg white protein
gel
glycosylation
molecular structure
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Summary:To effectively regulate the gelling properties of egg white protein (EWP), a wet glycosylation modification system was constructed to add glucose, D-galactose, and D-xylose using EWP as raw material. Under alkaline-heat induction, gels were formed, and the gel strength, water-holding capacity, rheological properties, molecular structure, intermolecular forces, and microstructure of egg white protein gels (EWG) were analyzed to explore the differential effects of different monosaccharide modifications on alkaline-heat-induced gel structures. As the mass fraction of monosaccharides increased, glucose, D-galactose, and D-xylose modified EWG strength increased, significantly from 155.71, 142.11, and 182.94 g to 193.79, 184.368, and 269.04 g (P<0.05), respectively. Storage modulus and loss modulus of glycosylated EWG also increased significantly (P<0.05). Fourier transform infrared spectroscopy (FTIR) analysis revealed significantly increased peak intensity and area of structural carbohydrates and non-structural c
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024080386