Heat-induced gelling properties of egg white without ovotransferrin and lysozyme

被引：5

作者：

Koyama, Shota ^{[1
,2
]}

Tsujii, Yoshimasa ^{[2
,3
]}

Handa, Akihiro ^{[2
,4
]}

机构：

[1] Tokyo Univ Agr, Grad Sch Agr, Setagaya Ku, 1-1-1 Sakuragaoka, Tokyo 1568502, Japan

[2] Tokyo Univ Agr, Kewpie Res Div Egg Innovat, Setagaya Ku, 1-1-1 Sakuragaoka, Tokyo 1568502, Japan

[3] Tokyo Univ Agr, Fac Appl Biosci, Setagaya Ku, 1-1-1 Sakuragaoka, Tokyo 1568502, Japan

[4] Kewpie Corp, R&D Div, 2-5-7 Sengawa, Chofu, Tokyo 1820002, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2021年 / 27卷 / 03期

关键词：

ovalbumin; ovotransferrin; lysozyme; texture profile analysis; scanning electron microscopy; OVALBUMIN; PROTEINS; COAGGREGATION; AGGREGATION; OVOMUCIN; GELATION;

D O I：

10.3136/fstr.27.491

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we investigated the role of ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYZ) as the major proteins involved in heat-induced gelation of egg white. OVT and LYZ deficient egg white (OLdEW) solutions were prepared from raw egg white (REW) subjected to heat treatment at 64 degrees C and centrifugation. OLdEW had almost the same native-OVA protein as in REW, confirmed by gel electrophoresis, differential scanning calorimetry, and surface hydrophobicity measurement. Texture profile analysis, syneresis rate measurement, and observation by scanning electron microscopy were performed for the heat-induced gels. The OLdEW gel had more porous and fibrous networks, resulting in less hardness, more resilience and compatible water holding capacity compared to the REW gel. These results suggest that OVA contributes to the water holding capacity and resilience in egg white gel, while OVT and LYZ contribute to enhanced gel hardness.

引用

页码：491 / 496

页数：6

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