Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment.

Abstract

The development of novel gel-mineral supplements is important for improving the health of patients with dysphagia. In this study, we used natural egg white protein (NEWP) and phosphorylated egg white protein (STEWP) as controls. We modified NEWP with succinic anhydride to produce varying degrees of succinylated egg white protein (SAEWP). The addition of 20 % (w/v) succinic anhydride increased the β-sheet content of SAEWP from 11.97 % to 50.60 %, which stabilized the gel structure and formed a uniformly ordered three-dimensional network, resulting in the average pore size of SAEWP could reach >80 μm. Compared to NEWP, SAEWP hydrogel with 20 % succinic anhydride showed a 22.27 % increase in water holding capacity, a 56.13 % increase in hardness, and a 173.01 % increase in elasticity. Immersion in a calcium chloride solution resulted in a 220 % increase in calcium content. This study provides new insights into the development of innovative gel mineral supplements.