Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white

Xiaoling Huang; Junhua Li; Cuihua Chang; Luping Gu; Yujie Su; Yanjun Yang

doi:10.1016/j.foodchem.2019.06.006

Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white

Food Chem. 2019 Nov 1:297:124939. doi: 10.1016/j.foodchem.2019.06.006. Epub 2019 Jun 4.

Authors

Xiaoling Huang¹, Junhua Li¹, Cuihua Chang¹, Luping Gu¹, Yujie Su², Yanjun Yang¹

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: suyujie@jiangnan.edu.cn.

PMID: 31253337
DOI: 10.1016/j.foodchem.2019.06.006

Abstract

Effects of the brine solution with different NaOH concentrations on the physicochemical properties, intermolecular forces, and gel properties of duck egg whites were studied. The free alkalinity, salt content and surface hydrophobicity of egg whites increased as the pickling time and NaOH concentration increased. The primary intermolecular forces (disulfide bonds and hydrophobic interactions) in the alkali egg white gels were increased firstly and then decreased, resulting from the fact that the proteins were degraded under strong alkali conditions during the late stage of the pickling process. Changes of hardness and springiness of egg white gels were closely related with the interactions of the protein molecules. Thereinto, the change tendency of springiness was in accordance with the changes of hydrogen bond of egg white gels. The colour of the egg white gels obtained from alkali treatment changed from white to amber during pickling.

Keywords: 8-Anilino-1-naphthalenesulfonate (PubChem CID: 1549065); Alkali egg white gel; Appearance properties; Dithiothreitol (PubChem CID: 446094); Guanidine hydrochloride (PubChem CID: 5742); Intermolecular forces; Potassium chromate (PubChem CID: 24597); Silver nitrate (PubChem CID: 24470); Sodium chloride (PubChem CID: 5234); Sodium hydroxide (PubChem CID: 14798); Surface hydrophobicity; Texture properties; Urea (PubChem CID: 1176).

MeSH terms

Animals
Ducks
Egg White / chemistry*
Electrophoresis, Polyacrylamide Gel
Gels / chemistry*
Hydrogen Bonding
Hydrophobic and Hydrophilic Interactions
Sodium Chloride / chemistry*
Sodium Hydroxide / chemistry*
Temperature

Substances

Gels
Sodium Chloride
Sodium Hydroxide