Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy

Deng, Wei; Xu, Qian; Hu, Xiaoxian; Sheng, Long

doi:10.1016/j.foodres.2022.111264

Cited by 25 publications

(4 citation statements)

References 33 publications

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“…At week 4, these groups had already transitioned from the initial increase stage to a phase where the relative content of α‐helix decreased. The transition from α‐helix and β ‐sheet to random coil and β ‐turn was observed in all samples, indicating a decrease in the secondary structural stability of myofibrillar proteins (Deng et al., 2022). In the CC group and the groups with 0.7% YAP and 1% YAP, the α‐helix content increased from week 0 to week 4 and subsequently experienced a gradual decline from week 4 to week 12.…”

Section: Resultsmentioning

confidence: 93%

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Zhang,

Yu,

Liu

et al. 2023

Journal of Food Science

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Commercial cryoprotectants can delay quality loss in frozen fish mince, but they are associated with a sweet taste and high calorie content. Young apple polyphenols (YAP), extracted from unripe apples, show potential as an alternative cryoprotectant. This study evaluated the cryoprotective effect of YAP at varying levels (0.3%, 0.7%, and 1%) in unwashed bighead carp mince. The changes in sulfhydryl content, carbonyl content, thiobarbituric acid reactive substances, intrinsic fluorescence intensity, and Fourier transform infrared spectrum indicated that YAP retarded oxidation and structural changes in myofibrillar proteins during the first 8 weeks of frozen storage, as well as lipid oxidation, which protected the structure of myofibrillar protein. At higher concentrations (0.7% and 1%), YAP maintained gel properties, gel springiness, and water‐holding capacity of the gel prepared from frozen fish mince, potentially through the promotion of cross‐linking of myofibrillar proteins. Overall, YAP can be used as a cryoprotectant and antioxidant in fish mince.Practical ApplicationOur research found that young apple polyphenols have the potential to be an alternative to commercial cryoprotectants. Young apple polyphenols may be used as a sugar‐free and healthy cryoprotectant for frozen fish mince production in the future.

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Section: Resultsmentioning

confidence: 93%

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Zhang,

Yu,

Liu

et al. 2023

Journal of Food Science

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“…In most cases, it is important to use proper ultrasound parameters for the functionality improvement of EW proteins. Deng and Xu [ 50 ] found that an EW film prepared by proper high-intensity ultrasound treatment was more flexible and compact than an EW film without extra treatment—a phenomenon that positively correlated to the number of hydrophobic groups and the intermolecular hydrogen bonds. However, after excessive ultrasound treatment, the intermolecular connections between proteins were weakened, and the film became stiffer due to the decrease in the number of hydrophobic groups and intermolecular hydrogen bonds.…”

Section: Strategies For Modifying the Gelling Properties Of Ew Proteinsmentioning

confidence: 99%

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Li,

Wang,

Chang

et al. 2024

Foods

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Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.

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“…It can be noticed that all curves present a small mass loss for temperatures below 200 • C due to the moisture loss. Under an inert atmosphere (Figure 6a), the main degradation takes place in the temperature range between 250 • C and 550 • C and can be attributed to the decomposition of EWP [31] and cork components, such as hemicellulose, cellulose, suberin, and lignin [32]. DTG curves show the reaction rates during thermal degradation and are characterized by two main peaks centered at about 320 • C and 420 • C, respectively.…”

Section: Thermogravimetric Analysismentioning

confidence: 99%

Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

et al. 2023

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In an effort to reduce greenhouse gas emission, reduce the consumption of natural resources, and increase the sustainability of biocomposite foams, the present study focuses on the recycling of cork processing waste for the production of lightweight, non-structural, fireproof thermal and acoustic insulating panels. Egg white proteins (EWP) were used as a matrix model to introduce an open cell structure via a simple and energy-efficient microwave foaming process. Samples with different compositions (ratio of EWP and cork) and additives (eggshells and inorganic intumescent fillers) were prepared with the aim of correlating composition, cellular structures, flame resistance, and mechanical properties.

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Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy

Cited by 25 publications

References 33 publications

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

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