Mechanism of effect of heating temperature on functional characteristics of thick egg white

Luo, Xin; Qia, Wang; Wu, Yongxiang; Duan, Wenshan; Zhang, Yufeng; Geng, Fang; Song, Hongbo; Huang, Qun; An, Fengping

doi:10.1016/j.lwt.2021.112807

Cited by 37 publications

(22 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Surface hydrophobicity was the number of hydrophobic groups on the surface of protein in contact with water and was often expressed as the amount of bromophenol blue binding ( Luo et al, 2022 ). The more the protein bound to bromophenol blue, the greater the surface hydrophobicity.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Luo¹,

Lu²,

Wu³

et al. 2022

Food Chemistry: X

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

“…The free sulfhydryl group content of amandin and amandin-EGCG conjugate was determined by referring to the method of Luo et al (2022) . Amandin was mixed with 8 mL Tris-glycine solution and centrifuged for 15 min to remove the residue.…”

Section: Methodsmentioning

confidence: 99%

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Luo¹,

Lu²,

Wu³

et al. 2022

Food Chemistry: X

View full text Add to dashboard Cite

“…It manifested the intermediate state formed by KEW weak alkaline combined with mild heat treatment had a stronger internal force. Luo et al (2022) studied KEW with mild heating and proposed that the degree of change in KEW viscosity depended on the size of aggregates formed during heat treatment. Therefore, the structure of KEW protein was gradually opened in the process of weak alkaline combined with mild heat treatment.…”

Section: Rheological Property Analysismentioning

confidence: 99%

Mechanism of heat‐induced thinning of thick egg white in weak alkaline condition: molecular aggregation, functional and structure properties analysis

Liu

Duan

et al. 2023

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryThe thinning of thick egg white (KEW) was simulated by weak alkaline (pH 10.0) combined with mild heat (50 °C) treatment. The molecular aggregation, functional and structural characteristics changes in simulated KEW thinning process were comprehensively studied. It was found that KEW molecule entered “molten pellet (MG)” state with decline of apparent viscosity of KEW. At this time, particle size increased by 40.9%, surface hydrophobicity and solubility declined 11.3% and 8.9%, respectively. However, with more mild heating time, KEW structure gradually unfolded, ovomucin (OVM) degraded, particle size diminished significantly. Surface hydrophobicity and solubility increased 6.6% and 19.7%, respectively. Functional properties indicated that thermal gel of KEW gradually became soft and tough, water holding capacity (WHC) advanced by 10%, emulsifying property significantly improved by 40%. Moreover, correlation analysis indicated that tertiary structure was correlated with particle size (P < 0.01), secondary structure related to hardness and WHC (P < 0.05). Through the results of SDS‐PAGE and comparison with KEW simple mild heating, it was concluded that rise of pH was intrinsic driving force of KEW thinning. Therefore, this study provided a new insight for revealing the thinning mechanism of KEW and a scientific basis for its industrial application.

show abstract

“…The reason for this phenomenon was that the original rigid structure of the protein was destroyed to a certain extent. Therefore, the exibility of protein increased and the conformation transformed from order to disorder (Liao et al, 2022;Luo, et al, 2022). On the other hand, the hydrogen bonds of protein might be destroyed by heat, which led to a greater degree of random distribution of molecular free energy (Liao et al, 2022;Tornberg & Ediriweera, 2005).…”

Section: Ftir Analysis Of Walnut Kernel During Thermal Treatmentmentioning

confidence: 99%

Impact of steaming and roasting heat-treatment on physico-chemical, functional and digestibility of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

Preprint

View full text Add to dashboard Cite

In order to develop the application of walnut kernel, the effect of steaming and roasting treatment on the amino acid composition, digestibility, conformation, physicochemical rheology and functional properties of walnut kernel at 95 ºC for different time (15, 20 and 30 min) was investigated, and compared to those of untreated sample. Scanning electron microscopy suggested that heating treatment had a notable effect on the microstructure of walnut kernel, especially the steam heating. Both treatments significantly increased the enthalpy, vitro protein digestibility, viscosity, G′ and G″ (p < 0.05), the order from high to low was steaming > roasting > untreated. All samples contained the amounts of essential amino acids, the amino acid score (AAS) of samples by steaming was the highest compared to that of the untreated and roasting, and the only limiting amino acid of walnut kernel before or after heat treatment was lysine. In addition, the protein of walnut kernel after heating treatment with the extension of time contained more α-helix and random coil structures compared to the untreated sample, while β-sheet and β-turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico-chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

show abstract

Mechanism of effect of heating temperature on functional characteristics of thick egg white

Cited by 37 publications

References 40 publications

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate

Mechanism of heat‐induced thinning of thick egg white in weak alkaline condition: molecular aggregation, functional and structure properties analysis

Impact of steaming and roasting heat-treatment on physico-chemical, functional and digestibility of walnut kernel

Contact Info

Product

Resources

About