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High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties
Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and disca...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9935615/ https://www.ncbi.nlm.nih.gov/pubmed/36819671 http://dx.doi.org/10.3389/fnut.2023.1110786 |
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author | Yao, Xinjun Xu, Jicheng Xun, Yu Du, Tianyin Huang, Mengqi Guo, Jun |
author_facet | Yao, Xinjun Xu, Jicheng Xun, Yu Du, Tianyin Huang, Mengqi Guo, Jun |
author_sort | Yao, Xinjun |
collection | PubMed |
description | Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white. |
format | Online Article Text |
id | pubmed-9935615 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-99356152023-02-18 High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties Yao, Xinjun Xu, Jicheng Xun, Yu Du, Tianyin Huang, Mengqi Guo, Jun Front Nutr Nutrition Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white. Frontiers Media S.A. 2023-02-03 /pmc/articles/PMC9935615/ /pubmed/36819671 http://dx.doi.org/10.3389/fnut.2023.1110786 Text en Copyright © 2023 Yao, Xu, Xun, Du, Huang and Guo. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Yao, Xinjun Xu, Jicheng Xun, Yu Du, Tianyin Huang, Mengqi Guo, Jun High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title_full | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title_fullStr | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title_full_unstemmed | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title_short | High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties |
title_sort | high gelatinous salted duck egg white protein powder gel: physicochemical, microstructure and techno-functional properties |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9935615/ https://www.ncbi.nlm.nih.gov/pubmed/36819671 http://dx.doi.org/10.3389/fnut.2023.1110786 |
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