Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel.

Song Yang, Yan Zhao, Na Wu, Yao Yao, Lilan Xu, Shuping Chen, Yonggang Tu

Abstract read

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Song YangJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Yan ZhaoJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Na WuJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Yao YaoJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Lilan XuJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Shuping ChenJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Yonggang TuJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the effect of heat-alkali synergistical induction on egg white gels, the gels formed from fresh duck egg whites were induced by heating in a water bath at 50 °C, 55 °C, 60 °C and 65 °C for 10 min, followed by the addition of NaOH at concentrations of 4.5 %, 5.0 %, 5.5 %, and 6 % were investigated at the level of appearance, texture, and molecular structure in this study. The appearance, physical and chemical character, textural properties, and molecular structure comprehensive investigation concluded that alkali induction caused heat-induced egg white protein to continue to be denatured, the degree of transparency was increased, part of the free water was converted to bound water, the intermolecular repulsion increased, the microscopic pores increased. The proteins in egg white continued to be crosslinked to form a three-dimensional network structure, creating a stable gel structure.

Indexed as

Alkali inductionEgg white gelHeat-alkali synergistic inductionHeat induction

Identifiers

PMID40236749

DOI10.1016/j.fochx.2025.102411

PMCPMC11999486

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.