Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate
Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate
复制标题
抗坏血酸钠抑制碱诱导蛋清凝胶液化
DOI：
10.1016/j.foodchem.2022.132220
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发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Yonggang Tu
中科院分区：
文献类型：
--
作者：
Yufeng Jin;Yao Yao;Na Wu;Huaying Du;Mingsheng Xu;Yan Zhao;Chan Luo;Yonggang Tu
研究了抗坏血酸钠(1%、2%、3%)对碱致蛋清凝胶液化的影响。结果表明，硬度和持水性能在1%时逐渐降低。然而，硬度和含水率先下降，然后在2%和3%时上升。显微组织的变化进一步证实了抗坏血酸钠对硬度和WHC的影响。电泳法显示，抗坏血酸钠引起蛋白质间的交联，更能抵抗降解。傅里叶变换红外光谱和表面疏水性分析表明，抗坏血酸钠显著改变了蛋白质的结构，特别是在2%和3%时，导致蛋白质重新聚集，增加了β-Sheet，降低了后期的表面疏水性。总的来说，抗坏血酸钠在1%时不能抑制碱诱导的EWG的液化，但在2%和3%时能有效地抑制碱诱导的EWG的液化。因此，高浓度的抗坏血酸钠有可能抑制不含重金属的皮蛋清的“碱损液化”。
Effects of sodium ascorbate (1%, 2%, 3%) on the liquefaction of alkali-induced egg white gel (EWG) were investigated. Results showed hardness and water holding capacity (WHC) gradually decreased at 1%. However, hardness and WHC declined and then rose at 2% and 3%. Microstructural changes further confirmed the effects of sodium ascorbate on hardness and WHC. Electrophoresis showed sodium ascorbate caused the cross-linking between proteins, which was more resistant to degradation. Fourier transform infrared spectroscopy (FTIR) and surface hydrophobicity indicated sodium ascorbate significantly changed protein structure, especially at 2% and 3% resulted in protein reaggregation, increasing β-sheet, and decreasing surface hydrophobicity in the later stage. In general, sodium ascorbate didn't inhibit the liquefaction of alkali-induced EWG at 1%, but did effectively at 2% and 3%. Therefore, high concentrations of sodium ascorbate possess the potential to inhibit the “alkali injury liquefaction” of preserved egg whites without heavy metals.