Difference in mechanism of gelatinization and transparency among chicken, pigeon and turtle egg white thermogels
文献类型： 外文期刊
作者： Xiang, Xiaole 1 ; Li, Zixiao 1 ; Lu, Xinhong 1 ; Chen, Le 1 ; Dong, Shiqin 1 ; He, Yu 2 ; Yu, Meijuan 3 ; Li, Shugang 4 ;
作者机构： 1.Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China
2.Guizhou Med Univ, Guizhou Prov Engn Res Ctr Ecol Food Innovat, Sch Publ Hlth, Guiyang 550025, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
4.Hefei Univ Technol, Engn Res Ctr Bioproc, Sch Food & Biol Engn, Key Lab Agr Prod Proc Anhui Prov,Minist Educ, Hefei 230601, Peoples R China
关键词： Egg white; Thermogel; Gelatinization; Transparency; Molecular dynamics
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 214 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the essential reasons for difference in gel and optical properties of chicken (CEW), pigeon (PEW) and turtle (TEW) egg white (EW) thermogels (TGs) and explore the underlying mechanism governing from their major protein. The variation in gelatinization and transparency of CEW, PEW and TEW mainly depends on the type and concentration of host proteins. TG cannot (or hardly) be obtained in TEW primarily rely on higher levels of free water (97.42 %), lysozyme (36.50 %), particle size (452.76 nm) and hydrophobic interaction (H0 = 248.37). Transparent TG easily formed in PEW should be primitively attributed to higher contents of ovalbumin with high molecular weight (55 kDa), disulfide bonds (15 mg/mL), surface charge and hydrophobicity (590.10). Meanwhile, the gelatinization and transparency of TGs prepared with EWs were confirmed to be positively correlated with root mean square deviation of their host protein using molecular simulation. This work provides a systematic insight into understanding the gelatinization and optical properties of different EW TGs.
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