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- Title
Study on the cold gelation of duck egg white and its physicochemical properties.
- Authors
Liu, Y. C.; Wang, S. Y.
- Abstract
The cold gelation method is a two-step process in which soluble protein aggregates are first prepared by preheating the native protein, then a gel is formed by lowering the pH or adding salt at ambient temperature. Cold gelation of egg white has been limited by being rich in heat-sensitive proteins. Therefore, this study aimed to investigate the physicochemical properties of the soluble protein aggregates by different pretreatment conditions and ratios of duck egg white. The results indicated that the soluble protein aggregates were successfully prepared by the 25% to 50% egg white solutions after adjusting to pH 11.0 and heating 30min at 65°C. The turbidity and viscosity of the soluble protein aggregate solutions enhanced significantly with the increase of heating temperature as well as protein concentration, and the stability of the gel also improved after acidification. In conclusion, cold gelation of duck egg white has a great potential for applications related to the encapsulation of sensitive compounds.
- Subjects
GELATION; BIRD eggs; ACIDIFICATION; PROTEIN content of eggs; VISCOSITY
- Publication
Journal of the Chinese Society of Animal Science, 2021, Vol 50, p32
- ISSN
0253-9187
- Publication type
Article