Effect of polysaccharides on the functional properties of egg white protein: A review.
egg white protein
electrostatic interaction
functional properties
polysaccharides
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
24
11
2020
revised:
11
01
2021
accepted:
24
01
2021
pubmed:
17
2
2021
medline:
3
6
2021
entrez:
16
2
2021
Statut:
ppublish
Résumé
Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein-polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein-polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein-polysaccharides interaction and provided information for the development of new egg white-derived foods.
Identifiants
pubmed: 33590489
doi: 10.1111/1750-3841.15651
doi:
Substances chimiques
Egg Proteins
0
Polysaccharides
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
656-666Informations de copyright
© 2021 Institute of Food Technologists®.
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