Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate
This paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240091 |
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| author | Yuting Du Xuan Yao Qianying Ding Gan Hu Chunmei Wang Yizi Yuan Zhifeng Zhao Fang Geng |
| author_facet | Yuting Du Xuan Yao Qianying Ding Gan Hu Chunmei Wang Yizi Yuan Zhifeng Zhao Fang Geng |
| author_sort | Yuting Du |
| collection | DOAJ |
| description | This paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding properties, and scanning electron microscopy observation. The findings demonstrated that the addition of C10 initially enhanced and then reduced the gel strength, while consistently increasing transparency. C10 promotes the formation of smooth and dense gel network structure mainly by enhancing the hydrophobic interactions of egg white protein (EWP), thus effectively improving the gel properties. The microstructure observation showed that C10 promoted protein aggregation and the formation of a dense network. When the addition of C10 was 2% (V/V), the network became looser. Transmission electron microscopy and infrared spectroscopy analyses revealed that C10’s hydrophobic nature facilitated interactions with EWP, strengthening hydrophobic associations and forming a stable three-dimensional network. This process markedly enhanced the mechanical strength and transparency of EWP. For example, comparing with HEW-G, the hardness of 0.5% (V/V) sodium decanoate egg white heat-induced gel (SCHEW1-G) was increased by 129.25%, the elasticity of SCHEW1-G was increased by 10.59%, the chewiness was increased by 351.44%, and the light transmission was increased by 150.50%. As a functional ingredient, C10 can improve the texture, nutritional value, and stability of food, promoting its wide range of high-value applications in food. As a functional ingredient, C10 can improve the texture, nutritional value and stability of food, promoting its wide range of high-value applications in food. |
| format | Article |
| id | doaj-art-1b68db87aa564f27baf8fd7e5d14e75f |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-1b68db87aa564f27baf8fd7e5d14e75f2025-01-10T06:49:39ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802024-12-0124924009110.26599/FSAP.2024.9240091Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoateYuting Du0Xuan Yao1Qianying Ding2Gan Hu3Chunmei Wang4Yizi Yuan5Zhifeng Zhao6Fang Geng7Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaFengji Food Group Co., Ltd., Chengdu 610095, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaFengji Food Group Co., Ltd., Chengdu 610095, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaThis paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding properties, and scanning electron microscopy observation. The findings demonstrated that the addition of C10 initially enhanced and then reduced the gel strength, while consistently increasing transparency. C10 promotes the formation of smooth and dense gel network structure mainly by enhancing the hydrophobic interactions of egg white protein (EWP), thus effectively improving the gel properties. The microstructure observation showed that C10 promoted protein aggregation and the formation of a dense network. When the addition of C10 was 2% (V/V), the network became looser. Transmission electron microscopy and infrared spectroscopy analyses revealed that C10’s hydrophobic nature facilitated interactions with EWP, strengthening hydrophobic associations and forming a stable three-dimensional network. This process markedly enhanced the mechanical strength and transparency of EWP. For example, comparing with HEW-G, the hardness of 0.5% (V/V) sodium decanoate egg white heat-induced gel (SCHEW1-G) was increased by 129.25%, the elasticity of SCHEW1-G was increased by 10.59%, the chewiness was increased by 351.44%, and the light transmission was increased by 150.50%. As a functional ingredient, C10 can improve the texture, nutritional value, and stability of food, promoting its wide range of high-value applications in food. As a functional ingredient, C10 can improve the texture, nutritional value and stability of food, promoting its wide range of high-value applications in food.https://www.sciopen.com/article/10.26599/FSAP.2024.9240091sodium decanoateegg whitegel strengththermal protein aggregationtransparency enhancement |
| spellingShingle | Yuting Du Xuan Yao Qianying Ding Gan Hu Chunmei Wang Yizi Yuan Zhifeng Zhao Fang Geng Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate Food Science of Animal Products sodium decanoate egg white gel strength thermal protein aggregation transparency enhancement |
| title | Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate |
| title_full | Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate |
| title_fullStr | Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate |
| title_full_unstemmed | Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate |
| title_short | Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate |
| title_sort | enhancing the strength and transparency of egg white gels mechanistic insights into the role of sodium decanoate |
| topic | sodium decanoate egg white gel strength thermal protein aggregation transparency enhancement |
| url | https://www.sciopen.com/article/10.26599/FSAP.2024.9240091 |
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