Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
复制标题
糖类对蛋清蛋白流变、胶凝特性和水迁移率的影响
DOI：
10.1016/j.foodhyd.2020.106038
复制
发表时间：
2020-11-01
影响因子：
10.7
通讯作者：
Xu, Bin
中科院分区：
文献类型：
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作者：
Mu, Yaoyao;Sun, Jun;Xu, Bin
蛋清蛋白（EWP）具有优异的胶凝和流变特性，但容易受到各种外部条件的影响，例如添加糖类。在本研究中，阐明了葡萄糖、麦芽糖糊精、右旋糖酐 T20 和右旋糖酐 T40 对 EWP 的流变学和胶凝特性以及水流动性的影响。结果表明，天然 EWP 溶液形成更具弹性的凝胶，而 EWP-糖混合物形成更粘稠的凝胶。此外，糖类的添加会降低EWP凝胶的硬度，因为在EWP溶液中添加糖类可能会抑制EWP分子的变性和解折叠。质构分析结果表明，当引入EWP溶液中的糖类分子量较大时，EWP-糖类凝胶的凝胶硬度较弱。此外，糖使EWP-糖凝胶中EWP的二级结构松散，这种情况降低了凝胶硬度。此外，低场核磁共振表明，糖类的添加通过延迟固定水的迁移来降低 EWP 凝胶的形成速率。该工作为EWP在糖体系中的应用提供了重要的理论基础。
Egg white protein (EWP) has excellent gelling and rheological properties but is susceptible to various external conditions, such as the addition of saccharides. In this study, the effects of glucose, maltodextrin, dextran T20, and dextran T40 on the rheological and gelling properties and water mobility of EWP were elucidated. Results showed that the native EWP solution formed a more elastic gel, whereas the EWP-saccharide mixtures formed a more viscous gel. Moreover, the addition of saccharides would reduce the hardness of EWP gel because adding saccharides to the EWP solution might inhibit the denaturation and unfolding of the EWP molecules. The results of texture profile analysis showed that the gel hardness of the EWP-saccharide gels was weak when the molecular weight of the saccharides introduced into the EWP solution was large. Moreover, the saccharide loosened the secondary structure of EWP in EWP-saccharides gel and this condition decreased the gel hardness. Furthermore, low-field nuclear magnetic resonance revealed that the addition of saccharides lowered the formation rate of EWP gels by delaying the migration of immobile water. The work provides an important theoretical basis for the application of EWP in saccharide systems.