Magnetic induction electric field: A novel physical approach to modulate egg white protein structure and interfacial properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-08 DOI:10.1016/j.foodhyd.2025.111736

Xin Jia, Ziyan Wu, Jie Jia, Jiawen Pei, Junlin Ge, Xuebo Liu, Xiang Duan

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Abstract

Conventional heat treatment modification of liquid egg whites (LEW) can irreversibly denature proteins, trigger protein aggregation, impair the interfacial properties of egg white proteins (EWPs), and reduce their foaming ability and textural quality of egg products. Magnetic induction electric field (MIEF) represents a novel physical technology, yet its application in LEW modification remains unreported. In this study, LEW were treated at excitation voltages of 450–650 V. The effects of MIEF on EWP structure, surface properties, apparent viscosity, and foaming characteristics were investigated. The results demonstrated that MIEF treatment significantly increased the surface hydrophobicity and zeta potential of EWPs, while reducing the particle size from 600 nm to 219 nm at 600 V excitation voltage. Scanning electron microscopy corroborated these findings, revealing pore structure formation. Concurrently, enhanced intermolecular interactions promoted dynamically crosslinked mesh structure formation, thus increasing apparent viscosity. Accordingly, MIEF treatment significantly improved both the foaming ability and foam stability of EWP, with a 22.18 % increase in foaming ability and a 26.30 % increase in foam stability. In conclusion, MIEF induces moderate denaturation of EWPs, achieving a balance between interfacial properties enhancement and avoidance of protein aggregation. These results establish a theoretical and practical foundation for applying MIEF technology to EWP modification in the food industry, offering potential to advance innovation in food processing.

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磁感应电场：一种调节蛋清蛋白结构和界面性质的新物理方法

常规的蛋清热处理改性会使蛋白质发生不可逆变性，引发蛋白质聚集，损害蛋清蛋白的界面特性，降低蛋清蛋白的发泡能力和蛋制品的结构质量。磁感应电场（MIEF）是一种新型的物理技术，但其在LEW改性中的应用尚未见报道。在本研究中，LEW在450-650 V的激励电压下进行处理。研究了MIEF对EWP结构、表面性能、表观粘度和发泡特性的影响。结果表明，MIEF处理显著提高了EWPs的表面疏水性和zeta电位，同时在600 V激发电压下将EWPs的粒径从600 nm减小到219 nm。扫描电子显微镜证实了这些发现，揭示了孔隙结构的形成。同时，增强的分子间相互作用促进了动态交联网状结构的形成，从而增加了表观粘度。因此，MIEF处理显著提高了EWP的发泡能力和泡沫稳定性，发泡能力提高了22.18%，泡沫稳定性提高了26.30%。综上所述，MIEF诱导EWPs适度变性，在增强界面特性和避免蛋白质聚集之间取得了平衡。这些结果为MIEF技术在食品工业中应用于EWP改性奠定了理论和实践基础，为推动食品加工创新提供了潜力。

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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.