Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-29 DOI:10.1016/j.foodhyd.2025.111598

Yingjie Yang , Yiwen Ding , Nan Xiao , Shanguang Guo , Minmin Ai

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Abstract

The regulation of protein recombination is inherently associated to its functional properties. This study explored the recombination behavior and structural characteristics of egg white protein (EWP), utilizing ultrasound and salt ion-driven modifications of preheated EWP. The research elucidated the mechanism through which the hydration properties of EWP regulate foaming at the gas–liquid interface. Results demonstrated a significant positive correlation between the turbidity and particle size of EWP. An increased level of aggregation of EWP corresponded to larger particle sizes and heightened turbidity. Optimal stability of EWP was observed at 66 °C, under low NaCl concentrations (0–50 mM) and an ultrasonic power of 360 W. Moreover, the mechanical forces generated by high ultrasonic power altered the structure of the protein's rigid regions, making its internal structure more readily extended and exposed. Meanwhile, high salt ion concentration competed with the EWP surface hydration layer, weakening EWP surface hydration layer, forming a “hydrated Na⁺-water” double-shell structure that enhanced hydration force, exposed amino acid residues, and increased molecular flexibility and surface hydrophobicity. High-temperature preheating made the EWP structure flexible, creating a tough foam film, which, along with the other factors, improved foam stability. Rheological results indicated that ultrasonic enhancement decreased gel stiffness and covalent bond strength, while salt concentration (below 300 mM) had the opposite effect. Electrophoretic results revealed that ultrasonic cavitation and salt ions modified the EWP surface hydration layer. High-temperature treatment (66 °C) further promoted ovalbumin degeneration and disintegration, reducing protein band gray scale.

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nacl介导的预热蛋清蛋白超声处理的水化复合及发泡性能

蛋白质重组的调控本质上与其功能特性有关。本研究利用超声和盐离子驱动对预热后的蛋清蛋白（EWP）进行修饰，探讨其重组行为和结构特征。研究阐明了EWP水化性能调节气液界面发泡的机理。结果表明，EWP的浊度与粒径呈显著正相关。EWP聚集水平的增加与更大的颗粒尺寸和更高的浊度相对应。在66°C、低NaCl浓度（0-50 mM）和360 W的超声功率下，EWP的稳定性最佳。此外，高超声波功率产生的机械力改变了蛋白质刚性区域的结构，使其内部结构更容易扩展和暴露。同时，高盐离子浓度与EWP表面水合层竞争，削弱EWP表面水合层，形成“水合Na+-水”双壳结构，水合力增强，氨基酸残基暴露，分子柔韧性和表面疏水性增强。高温预热使EWP结构具有柔性，形成坚韧的泡沫膜，与其他因素一起，提高了泡沫的稳定性。流变学结果表明，超声增强降低凝胶刚度和共价键强度，而盐浓度（低于300 mM）则相反。电泳结果表明，超声空化和盐离子修饰了EWP表面水化层。高温处理（66℃）进一步促进卵清蛋白变性和解体，降低蛋白带灰度。

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

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.