蛋清物质:遗传系和鸡蛋冷藏对支持蛋白结构的厚蛋清流变学的影响研究

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Beatriz Herranz, Susana Chamorro, Victor G. Almendro-Vedia, María Dolores Álvarez
{"title":"蛋清物质:遗传系和鸡蛋冷藏对支持蛋白结构的厚蛋清流变学的影响研究","authors":"Beatriz Herranz,&nbsp;Susana Chamorro,&nbsp;Victor G. Almendro-Vedia,&nbsp;María Dolores Álvarez","doi":"10.1111/jtxs.70010","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (<i>a</i> slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan <i>δ</i>) but brittle (lower strain amplitude, <i>γ</i><sub>max</sub>) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher <i>γ</i><sub>max</sub>) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.</p>\n </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture\",\"authors\":\"Beatriz Herranz,&nbsp;Susana Chamorro,&nbsp;Victor G. Almendro-Vedia,&nbsp;María Dolores Álvarez\",\"doi\":\"10.1111/jtxs.70010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (<i>a</i> slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan <i>δ</i>) but brittle (lower strain amplitude, <i>γ</i><sub>max</sub>) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher <i>γ</i><sub>max</sub>) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.</p>\\n </div>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"56 2\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-03-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70010\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70010","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

蛋白(或蛋清)的厚白色部分对于在储存期间保持鸡蛋的高质量和新鲜度至关重要,但对储存如何影响这种重要凝胶的流变行为的了解有限。本研究旨在研究鸡蛋储存时间对两个遗传系(ISA-White (W)和ISA-Brown (B))厚蛋清(TKEW)组分粘弹性特性的影响,并通过微观结构特征分析来评估其改性机制。测定了蛋白的哈氏单位(HU)和发泡性能。试验分别在产蛋后(第0天)、冷藏后15天和30 d进行。贮藏时间对TKEW粘弹性的影响在W系和B系之间存在差异,导致W系和B系厚蛋白的凝胶强度(斜率)分别增加和减少。结果表明,贮藏30 d后,W TKEW呈现弹性较强(损耗因子tan δ较低)但脆性较弱(应变幅较低,γmax)的蛋白网络结构,而B TKEW呈现较弱但变形较大(γmax较高)的蛋白网络结构。在泡沫和蛋白糊中观察到的微观结构特征支持了含有冷冻全蛋白(EW)的新鲜蛋白糊的结构特性。此外,W - TKEW在贮藏过程中具有较高的HU,并且在贮藏过程中产生了更稳定的泡沫(FS),但其泡沫容量(FC)低于B遗传系的全蛋白。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture

Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture

The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (a slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan δ) but brittle (lower strain amplitude, γmax) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher γmax) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信