Effects of selected phosphate salts on gelling properties and water state of whole egg gel
2018
Li, Junhua | Wang, Chenying | Zhang, Mengqi | Zhai, Yinghong | Zhou, Bei | Su, Yujie | Yang, Yanjun
The aim of this study was to verify the influence of selected phosphate salts (sodium diphosphate and trisodium phosphate) on the gelling properties and water state of whole egg gel. As shown by the results, the gel and water holding properties of whole egg was effectively improved after the addition of sodium diphosphate and trisodium phosphate, possibly through affecting the solubility, surface hydrophobicity, z-average particle size and pH of liquid egg dispersions. The difference in the viscoelastic properties of whole egg gels brought by two phosphate salts was related to their obvious difference in calculated ionic strength and pH. As the addition level of phosphate salts increased, the protein secondary structure after gelation was changed remarkably, characterized by the decrease of α-helix content and the increase of β-sheet content. The gel β-sheet content was positively correlated with fracture strain and percentage of bound water and immobilized water, while the α-helix content was negatively correlated with fracture strength. The scanning electron microscope (SEM) results showed that the addition of phosphate salts would facilitate the formation of a fine high strength stranded structure. Moreover, the color characteristics of whole egg gels can be more effectively improved by sodium diphosphate in comparison with trisodium phosphate.
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Эту запись предоставил National Agricultural Library