Liu Xin, Wang Jinqiu, Huang Qun, Cheng Lei, Gan Renyou, Liu Lili, Wu Di, Li Hanmei, Peng Lianxin, Geng Fang. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome

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Liu Xin, Wang Jinqiu, Huang Qun, Cheng Lei, Gan Renyou, Liu Lili, Wu Di, Li Hanmei, Peng Lianxin, Geng Fang. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome

来源：FOOD HYDROCOLLOIDS 发布时间：2020-09-16 作者：甘人友点击数：

标题: Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

作者: Liu, X (Liu, Xin); Wang, JQ (Wang, Jinqiu); Huang, Q (Huang, Qun); Cheng, L (Cheng, Lei); Gan, RY (Gan, Renyou); Liu, LL (Liu, Lili); Wu, D (Wu, Di); Li, HM (Li, Hanmei); Peng, LX (Peng, Lianxin); Geng, F (Geng, Fang)

来源出版物: FOOD HYDROCOLLOIDS 卷: 106 文献号: 105873 DOI: 10.1016/j.foodhyd.2020.105873 出版年: SEP 2020

影响因子 (2019 年): 7.053

摘要: Fresh chicken egg whites can be easily categorized into two types, including the colloid-like egg white and the solution-like egg white, which are called thick egg white (TKEW) and thin egg white (TNEW), respectively. In the present study, the heat-induced gel properties of TKEW and TNEW were systematically analyzed and compared. The results showed that TKEW (72.51 degrees C) had higher temperature of heat denaturation than TNEW (67.01 degrees C). The texture profile analysis demonstrated that the TKEW gel appeared soft and tough (lower hardness and higher cohesiveness), while the TNEW gel appeared hard and brittle (higher hardness and springiness, but lower cohesiveness). SEM images showed that the TKEW gel exhibited a "mesh structure" with "mountain-like" protrusions and micropores, while the TNEW gel exhibited a "block structure" with a dense section and "rope-head" protrusions. Quantitative proteomic analysis revealed that a higher content of ovotransferrin in TNEW might be the main reason for its lower temperature of thermal denaturation, and a higher content of ovomucin in TKEW might regulate the microstructure of the gel during heating and cause the differences in the gel texture properties. Overall, this study provides insights into the mechanism for the differences of heat-induced gel properties between TKEW and TNEW from the comprehensive "composition-structure-function" perspective, and can give guidance for the regulation of egg white gel properties during its application.

入藏号: WOS:000540695100015

语言: English

文献类型: Article

作者关键词: Chicken egg white; Heat-induced gel; Gel texture properties; Gel microstructure; Quantitative proteomics

KeyWords Plus: ANTIMICROBIAL ACTIVITY; FUNCTIONAL-PROPERTIES; PROTEINS; OVALBUMIN; ANTIOXIDANT; PEPTIDES; LYSOZYME; OVOMUCIN; ALBUMIN; IMPACT

地址: [Liu, Xin; Wang, Jinqiu; Wu, Di; Li, Hanmei; Peng, Lianxin; Geng, Fang] Chengdu Univ, Coll Pharm & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, 2025 Chengluo Ave, Chengdu 610106, Peoples R China.
[Huang, Qun] Fujian Agr & Forestry Univ, Coll Food Sci, Prov Key Lab Qual Sci & Proc Technol Special Star, Fuzhou 350002, Peoples R China.
[Cheng, Lei] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China.
[Gan, Renyou] Chinese Acad Agr Sci, Res Ctr Plants & Human Hlth, Inst Urban Agr, Chengdu 610213, Peoples R China.
[Liu, Lili] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Peoples R China.

通讯作者地址: Geng, F (corresponding author)，Chengdu Univ, Coll Pharm & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, 2025 Chengluo Ave, Chengdu 610106, Peoples R China.
Huang, Q (corresponding author)，Fujian Agr & Forestry Univ, Coll Food Sci, Prov Key Lab Qual Sci & Proc Technol Special Star, Fuzhou 350002, Peoples R China.

电子邮件地址: huangqunlaoshi@126.com; gengfang@cdu.edu.cn

作者识别号:

作者	Web of Science ResearcherID	ORCID 号
Geng, Fang	W-9992-2019	0000-0002-8275-6770

出版商: ELSEVIER SCI LTD

出版商地址: THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND

Web of Science 类别: Chemistry, Applied; Food Science & Technology

研究方向: Chemistry; Food Science & Technology

IDS 号: LY7GF

ISSN: 0268-005X

eISSN: 1873-7137

29 字符的来源出版物名称缩写: FOOD HYDROCOLLOID

ISO 来源出版物缩写: Food Hydrocolloids

来源出版物页码计数: 8

基金资助致谢:

基金资助机构	授权号
National Natural Science Foundation of China	31871732 U1704114
National Key Research and Development Program of China	2018YFC1602101
Fund from Beijing Advanced Innovation Center for Food Nutrition and Human Health	BTBU20181021
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs)	2019CC04

This work was supported by the National Natural Science Foundation of China (31871732 and U1704114), the National Key Research and Development Program of China (2018YFC1602101), the Fund from Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU20181021), and the Fund from Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs) (2019CC04).

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