The sol-gel-sol transformation behavior of egg white proteins induced by alkali.
Alkali
Egg white
Gelation
Sol-gel-sol
Transformation behavior
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
15 Jul 2020
15 Jul 2020
Historique:
received:
06
02
2020
revised:
23
03
2020
accepted:
25
03
2020
pubmed:
3
4
2020
medline:
13
3
2021
entrez:
3
4
2020
Statut:
ppublish
Résumé
In the current study, we found an interesting phenomenon that fresh egg white (EW) undergo the sol-gel-sol transition with alkali treatment. The transformation behavior at different alkalinity (1.5%, 2.0%, and 2.5%) was investigated. As the gel formed, the hardness, lightness, surface hydrophobicity and the total number of identified peptides increased, and then, remarkable reduction when the gel collapsed. Rheological behavior indicated that the viscosity varied with shear rate. Fourier transform infrared spectroscopy (FTIR) showed that β-sheets gradually decreased as the α-helices increased during gel-sol transformation. The quantification of EW peptides analysis revealed that there was no dramatic correlation between the number of identified peptides and alkalinity. It was concluded that the sol-gel-sol transition was strongly dependent on alkali levels, moreover, high concentration promoted gel formation as well as liquefaction. The EW transformation behavior induced by alkali had a significant effect on protein aggregation and denaturation, and further changed physicochemical properties.
Identifiants
pubmed: 32234445
pii: S0141-8130(20)32795-1
doi: 10.1016/j.ijbiomac.2020.03.209
pii:
doi:
Substances chimiques
Alkalies
0
Egg Proteins
0
Gels
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
588-597Informations de copyright
Copyright © 2020 Elsevier B.V. All rights reserved.