Functions of Salted Duck Egg White in Surimi Gel Formation during Two-Step Heating as Hen Egg White Substitutes

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-14 DOI:10.1021/acsfoodscitech.4c0074310.1021/acsfoodscitech.4c00743

Prim Srisai, and , Kanokrat Limpisophon*,

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引用次数: 0

Abstract

This study explores salted duck egg white (SDEW) as a protease inhibitor and gel enhancer in surimi, comparing its efficacy with hen egg white powders. SDEW exhibited superior trypsin inhibition (53–54%) than hen egg white powders (37–49%), likely due to ovomucoid, ovoinhibitor, and duck ovostatin. During two-step heating, at 40 °C preincubation, storage modulus (G′) declined, but at trypsin activity of 50–60 °C, SDEW-powder achieved the highest G′ values. The low TCA-soluble peptide content (1.48–1.52 μmol tyrosine g^–1) in surimi with SDEW confirmed protease inhibition, comparable to commercial hen egg white powder (CHEP). Above 70 °C, SDEW improved gel elasticity, disulfide bond formation, and water entrapment (13–15% expressible moisture), achieving gel strength of 630–665 g cm, surpassing CHEP (524 g cm), and approaching premium-grade surimi (>600 g cm). Microstructural analysis revealed a denser gel network, highlighting SDEW-powder as a viable hen egg white substitute for surimi gelation and quality enhancement.

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咸鸭蛋蛋白替代蛋清在两步加热鱼糜凝胶形成中的作用

本研究探讨了咸鸭蛋蛋白（SDEW）作为鱼糜蛋白酶抑制剂和凝胶增强剂的作用，并比较了其与蛋清粉的效果。SDEW对胰蛋白酶的抑制作用（53-54%）优于鸡蛋清粉（37-49%），这可能是由于卵泡样蛋白、卵泡抑制剂和鸭卵泡抑制素。在两步加热过程中，预培养温度为40°C时，储存模量（G′）下降，但在胰蛋白酶活性为50-60°C时，sdew -粉末的G′值最高。经SDEW处理的鱼糜具有较低的tca可溶性肽含量（1.48 ~ 1.52 μmol酪氨酸g-1），证实对蛋白酶有抑制作用，与市售鸡蛋清粉（CHEP）相当。在70°C以上，SDEW改善了凝胶弹性、二硫键形成和水夹带（13-15%可表达水分），凝胶强度达到630-665 g cm，超过CHEP (524 g cm)，接近优质鱼糜（600 g cm）。微观结构分析显示出更致密的凝胶网络，突出表明SDEW-powder是可行的蛋清替代鱼糜凝胶和提高质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量