AI Article Synopsis
- - The study investigates how heating egg whites (EW) at different intensities and adding rhamnolipid and soybean lecithin affect the gelling properties, using various scientific techniques to analyze their physical and molecular characteristics.
- - Results indicate that increasing rhamnolipid content reduces free water and enhances gelling properties, such as cohesiveness and chewiness, particularly at specific heat and time combinations.
- - The mixed effects model reveals interactions between heating intensity and composition on key properties like zeta potential and water content, while visual network analysis identifies factors that significantly affect EW's gelling properties after different treatments.
Article Abstract
The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surface hydrophobicity method, and Fourier transform infrared spectroscopy techniques were used to determine the physicochemical properties and molecular structure, respectively. Low-field nuclear magnetic resonance, magnetic resonance imaging, texture profile analysis, and scanning electron microscopy techniques were used to analyze the gelling properties and gel structure, respectively. And we illuminate the different mechanisms in the gelling properties of the EW with various treatments and key internal factors that play important roles in improving gelling properties by establishing the link between the gelling properties and relevant characteristics by mixed effects model and visual network analysis. The results indicate raising the content of rhamnolipid decreased the migration of immobilized water in the EW gel and the free water content. At the heating intensities of 55 °C/3.5, 65 °C/2.5, and 67 °C/1.5 min, with an increase in rhamnolipid, the gel's cohesiveness, gumminess, and chewiness gradually increased. The mixed effects model indicated that heating intensities and composite ratios have a 2-way interaction on zeta potential, the relaxation time of bound water (T), the content of bound water (P), the content of immobilized water (P), and fractal dimension (d) attributes (P < 0.05). The visual network analysis showed that the protein solubility, the relaxation time of immobilized water (T), surface hydrophobicity, zeta potential, average particle size (d) and the relaxation time of free water (T) are critical contributors to the different gelling properties of EW subjected to various treatments and the improvement of gelling properties. This study will provide theoretical guidance for the development of egg white products and the expansion of egg white's application scope in the egg product processing industry.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11190698 | PMC |
| http://dx.doi.org/10.1016/j.psj.2024.103876 | DOI Listing |
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