AI Article Synopsis
- Egg proteins are great as emulsifiers and gelators in food, but their stability and controlled release need enhancement, which sodium tripolyphosphate (St) could help improve.
- Adding St resulted in smaller particle sizes and higher zeta potentials in emulsions, enhancing their physical and oxidation stability and protecting certain nutrients from degradation during cooking.
- Overall, the study indicates that St can effectively enhance the functionality of egg protein-based emulsions and gels, making them better for creating food-grade gel products.
Article Abstract
Background: Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated.
Results: The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid.
Conclusion: This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry.
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| http://dx.doi.org/10.1002/jsfa.11210 | DOI Listing |
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