{"title":"球磨-超声改性柑橘纤维-卡拉胶配合物对咸蛋清功能性能的改善","authors":"Wenwen Luo, HeYang Xu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang, Jiage Ma","doi":"10.1007/s11483-025-09955-w","DOIUrl":null,"url":null,"abstract":"<div><p>Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White\",\"authors\":\"Wenwen Luo, HeYang Xu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang, Jiage Ma\",\"doi\":\"10.1007/s11483-025-09955-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 2\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-04-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-09955-w\",\"RegionNum\":4,\"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":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09955-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White
Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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