FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yalei Dai,Jingyun Zhao,Hongshan Liang,Qianchun Deng,Chuyun Wan,Bin Li,Bin Zhou
The reutilization of salted duck egg whites is still an important challenge facing the egg product industry. Efficient desalination of salted duck egg white is an effective way to make high-value use of the by-product in the food manufacturing. In this work, benefit from the thermoreversible properties of gelatin (GEL), salted duck egg white (SDEW) was blended with GEL to desalt after forming gels (4 °C). After the temperature was restored, the egg white was recovered to liquid after desalting , which still maintained the functional properties. Using this simple method, the desalination rate reached from 92.85% to 95.75% after 6 h soaking, and the protein loss rate was about 0.197–0.366%. Compared with the control group (only containing SDEW or GEL), salted egg white/gelatin mixed solution after desalination (DDG) had higher foaming capability and foaming stability at different concentrations of gelatin and salted egg whites. This indicated that egg whites still had good foaming properties after desalination. The following interfacial properties demonstrated DDG could adsorb to the air-water interface and formed a viscoelastic surface layer. Additionally, DDG (1 mg/mL) prepared from egg white and gelatin had a unique interfacial expansion rheological behavior. Herein, this study provides a new path for SDEW desalination through physical technology, which of course broadens the utilization of salted duck egg white.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Mingyang Du,Zhigang Sun,Zengnan Liu,Yue Yang,Ziyuan Liu,Yexuan Wang,Bin Jiang,Zhibiao Feng,Chunhong Liu
Salted duck egg white (SDEW) is difficult to convert into high-value products for the high salt content and unpleasant odor, which leads to the loss of high-quality protein resources. In this work, for the first time, the freeze-thaw treatment was used for protein desalination to achieve complete desalination of SDEW. After SDEW prepared into hydrogel by microwave-assisted hydrothermal (125 °C, 500 W) in only 12 min, repeated freeze-thaw treatments made the hydrogel porous at the molecular level from the inside, which accelerated the outward migration of salt, thereby increasing the desalination efficiency. After ultrasonic dispersion, completely desalted SDEW, as a food-grade Pickering emulsion stabilizer, can stabilize Pickering emulsion at a particle concentration of 0.5–3.0%, oil phase fraction of 0.20–0.80 and pH value of 3.0–11.0 for at least 28 days. Overall, the findings provide a novel, simple and efficient method for SDEW desalination, and confirm that desalted SDEW is a low-cost but efficient food-grade Pickering emulsion stabilizer, which extend the potential commercial applications for SDEW in food industry.
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sadaqat Ali,Haobo Jin,Yaqin Yang,Yuanyuan Zhang,Yanli Wang,Erjiao Li,Xiang Fan,Yanbin Song,Yunxin Sun,Zhaoxia Cai,Long Sheng
The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly ( P < 0.05) improved foam ability (FA) from 142 ± 3.464 % to 236 ± 2.65 % and foam stability (FS) from 33.32 ± 2.63 % to 60.4 ± 1.82 %. The lowest surface tension achieved was 44.691 mN/m for EW600 + 1 % P. High-intensity US and pectin also enhanced the ξ-potential, solubility, and surface hydrophobicity. Dynamic rheological analysis indicated increased in apparent viscosity and viscoelasticity. Furthermore, increasing US power led to significant turbidity enhancements, rising from 41.22 ± 0.093 % to 96.30 ± 0.026 % ( P < 0.05). Importantly, angel cakes made from US-treated LEW with pectin showed a higher specific volume, with EW600 + 1 % P reaching 3.2297 ± 0.017 mL/g compared to 2.9258 ± 0.022 mL/g for the control ( P < 0.05). These findings suggest that US and pectin enhance foaming rates and baking performance, addressing reduced FS in egg whites (EW) and angel cakes when different US treatments were applied alone.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Jinyi Xu,Shangyuan Sang,Jinye Zhang,Jiali Xing,Rong He,Fuxing Xu,Guanghui Fang,Dan Ouyang,Ying Wan,Xiaohu Luo
In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2019
·
IF 2.983
Wei Gao,Xiao-lan Liu,Jia-yuan Li,Hong-zhen Lian,Li Mao
A porous zwitterionic monolithic column was prepared to rapidly and efficiently separate lysozyme from egg white. The monolith was synthesized in a stainless steel HPLC column (5 cm × 4.6 mm i.d.) by in-situ thermal initiated co-polymerization of N,N- dimethyl -N- methacryloxyethyl- N -(3-sulfopropyl) ammonium betaine (MSA) and ethylene dimethacrylate (EDMA). Due to the combination of quaternary ammonium and sulfonic groups on the monolithic matrix in one-pot process, the hydrophobic carbon chain and hydrophilic radical were obtained, which provided multiple driving forces for neutral, basic and acidic analytes, thus mix-mode chromatography mechanism contributed to the retention of different charged proteins. Properties such as composition, morphology and stability of the MSA-co-EDMA monolithic column were characterized by various analytical methods and the results showed that the monolith has large through-pores, good hydrophilicity and permeability. The effects of mobile phase pH and ionic strength on proteins were investigated, drawing the conclusion that the main adsorption and elution mechanism of lysozyme on MSA-co-EDMA monolith was electrostatic interaction, while those of other proteins included hydrophobic, hydrophilic and electrostatic interactions. Therefore, efficient separation of lysozyme and other proteins could be successfully achieved by switching the pH of mobile phase. Lysozyme can be adsorbed using 20 mmol/L phosphate buffer (pH 7.0) and eluted with 20 mmol/L phosphate buffer (pH 2.0). To prove the practicality of the monolithic column, it was also applied in the separation of lysozyme in egg white, which means the work has the potential for further development in proteome analysis of real biological samples.
研究领域:
生物化学
·
蛋白质组学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2016
·
IF 4.758
Yan Zhang,Jingjing Jiang,Min Li,Pengfei Gao,Lihong Shi,Guomei Zhang,Chuan Dong,Shaomin Shuang
In this paper, we developed a simple one-pot method, employing inexpensive chicken egg white (EW) as a reducing/capping reagent, for microwave-assisted synthesis of water-soluble and well-dispersed chicken egg white-protected gold nanoclusters (EW@AuNCs) with far-red/near-infrared (FR/NIR) emission. The resultant AuNCs showed strong emission at 667 nm with a quantum yield of 7.23%. The excellent photostability, large Stokes shift (>350 nm), microsecond-scale lifetime and strong emission endowed EW@AuNCs potential as a sensing probe. The photoluminescence of EW@AuNCs could be quenched upon addition of either Hg 2+ or Cu 2+ ion. After ethylenediamine (En) was used as a masking agent, the EW@AuNCs offered highly selective for determination of Hg 2+ ion. Also, the resultant EW@AuNCs probe exhibited ultra-high sensitivity toward Hg 2+ ion with a detection limit as low as 20 pM, which is 500 times lower than the limit value (10 nM) defined by the U.S. Environmental Protection Agency in drinkable water. The proposed AuNCs probe for Hg 2+ ion has a linear range of 0.0446–5.90 nM and good repeatable response to 2.0 nM Hg 2+ with a relative standard deviation of 2.8% ( n = 5). Additionally, the applicability of the sensing system was also verified by analysis of Hg 2+ ion in tap water and pond water samples.
研究领域:
分析化学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Bin Zhou,Mengchen Li,Jingyun Zhao,Yujuan Rong,Hongshan Liang,Bin Li
Heat-induced gel-assisted desalination could efficiently and inexpensively remove salt from salted egg whites . However, it was at the expense of the excellent foaming properties of egg whites, caused by the denaturation and aggregation of proteins during heating treatment. Hence, in this current work, the enzymatic treatment was used to re-endow duck egg white nanogels (DEWN) with outstanding foaming properties. We found that low levels of hydrolysis (DH = 2.27 %) could dramatically improve the foaming capability (FC), reaching >200 %, which also enhanced the foaming stability (FS). As the hydrolysis time extended, the adsorption and diffusion rate of the supernatant on the interface increased and performed high elasticity. The dilatational rheology and Lissajous plots were explored to investigate the nonlinear dilatational rheological behaviors of the air/water interface stabilized by the hydrolysed samples. Finally, we evaluated the effect of pH on foaming properties and found that the FC could exceed 250 %, and the FS was close to 80 % at pH = 5. These encouraging results showed that simple enzymatic treatment could revive nanogels from their dissatisfied foaming properties. In this work, gel-assisted desalination combined with enzyme treatment significantly promotes the high-quality and high-value utilization of salted egg white.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jie Jia,Dandan Xiong,Jie Bai,Yirong Yuan,Qi Song,Tian Lan,Liangjie Tian,Chunfeng Guo,Xuebo Liu,Caixia Wang,Xiang Duan
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products.
研究领域:
食品科学
·
发酵工程
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Cuihua Chang,Yali Xu,Mingcheng Shi,Yujie Su,Xin Li,Junhua Li,Yanjun Yang
The effects of dry-heat treatment (75 °C, 0–20 d) and guar gum (GG) composition on foaming properties and baking performance of egg white powder (EWP) were investigated. Rheological measurement showed that both dry-heat treatment and GG addition can improve the viscosity of EWP dispersion. The particle diameter of EWP dispersion decreased after dry-heat treatment, while hydrophobicity increased, indicating that the increased viscosity was caused by the enhanced hydrophobic interaction rather than particle induced steric hindrance. The sample undergoing 10 days of dry heating with GG addition performed the best foaming properties (foaming capacity 9.37 ± 0.26 mL/g and foaming stability 96 ± 1.56%). However, without GG addition, 10 days of dry heating just induced the foaming capacity and stability increasing from 5.17 ± 0.65 mL/g and 42.85 ± 2.90% to 6.96 ± 0.09 mL/g and 64.95 ± 3.04%, respectively. The sample EWP 10 + GG also exhibited the largest cake specific volume and uniform distribution of foams in cross section, which was observed in all three baking systems (low, middle and high sugar). In low sugar system, GG addition induced an increase in cake specific volume from 3.72 ± 0.02 mL/g to 4.55 ± 0.16 mL/g. The results revealed that combining dry-heat and GG addition can more effectively enhance foaming capacity and baking performance of EWP powder, providing guidance for its efficient application in baking industry.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 28
·期 1
·95
·
IF 4.927
Sheng-Wei Wang,Tian-Yi Wang
Lysozyme is a natural protein with a good bacteriostatic effect, but its poor inhibition of Gram-negative bacteria limits its development potential as a natural preservative. Therefore, the modification of natural lysozyme to expand the antimicrobial spectrum become the focus of lysozyme study. Egg white lysozyme has low cost, rich content in nature, is easy to obtain, strong stability, and high enzyme activity, so it can be applied in the modification of lysozyme. Egg white lysozyme was modified by chemical methods using organic acids. Caffeic acid and p-coumaric acid in organic acids were used as modifiers, and 1-Ethyl-3- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxy succinimide were used as dehydration condensation agents during modification. A certain degree of modified lysozyme was obtained through appropriate modification conditions. The antibacterial properties and structure of the obtained two organic acid-modified lysozymes were compared with natural enzymes. The results showed that compared with the native enzyme, the activity of modified lysozyme decreased, but the inhibitory effect on Gram-negative bacteria was enhanced. The minimum inhibitory concentrations of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme onEscherichia coliandPseudomonas aeruginosawere 0.5 mg/mL and 0.75 mg/mL, respectively. However, the antibacterial ability of modified lysozyme to Gram-positive bacteria was lower than that of the natural enzyme. The minimum inhibitory concentration of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme toStaphylococcus aureusandBacillus subtiliswas 1.25 mg/mL. The peak fitting results of the amide-I band absorption peak in the infrared spectroscopy showed that the content of the secondary structure of the two modified enzymes obtained after modification was different from that of natural enzymes. In the study, two organic acids were used to modify egg white lysozyme, which enhanced the enzyme’s inhibition of Gram-negative bacteria, and analyzed the mechanisms for the change in the enzyme’s antibacterial ability from the perspective of the structural change of the modified enzyme, providing a new idea for lysozyme modification.Keywords:hen egg white lysozyme;chemical modification;antibacterial activity;secondary structure
研究领域:
生物化学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2021
·Vol. 12
·期 17
·7688-7698
·
IF 5.396
Huifang Ge,Yiqun Jiang,Zhenzhen Ning,Zhiqing Hu,Sitong Ma,Yin Shao,Jingbo Liu,Ting Zhang
Recent studies have indicated that active peptides can induce an improvement in wound repair. Herein, we evaluated egg white peptides (EWPs) as a nutritional supplement to improve mechanical skin damage in BALB/c mice. Two symmetrical circular full-thickness wounds were created with 5 mm biopsy punches in the skin of the mouse dorsal region, and EWPs (200, and 400 mg kg−1) were administrated by gavage for 14 days. We analyzed the EWPs for their in vivo and in vitro antioxidant capability, toxicity, and microscopy of skin wounds, and there was no cytotoxicity or in vivo toxicity. During the period of wound healing, EWPs could promote healthy cell migration, increase serum superoxide dismutase and catalase activities and accelerate the wound healing process in a time- and dose-dependent manner, whereas the levels of malondialdehyde and reactive oxygen species showed the opposite trend. After administration with 400 mg kg−1 EWPs for 10 days, the wound had almost healed. Meanwhile, EWPs significantly enhanced serum amino acids, particularly enhancing the content of Arg, Glu, Pro, Met, and Lys, which could provide sufficient nutrition in the wound healing process. The present study demonstrates that EWPs possess a positive potential to accelerate the wound healing process of mechanical skin damage at the cellular and animal level.
研究领域:
营养学
·
生物医学
·
细胞生物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2020
·
IF 9.038
Chirag B. Godiya,Sanjay Kumar,Yonghou Xiao
The removal of diclofenac sodium (DFS) from wastewater has attracted increasing attention because it is within the extensively prescribed nonsteroidal anti-inflammatory drugs and pose ecotoxicity. Therefore, fabrication of versatile adsorbents of low-cost, higher-effectiveness and excellent recyclability is significant for the treatment of DFS contaminated wastewater. This work reports a promising biobased egg albumin (ALB) hydrogel functionalized with a large density of adsorptive amine sites via polyethyleneimine (PEI). The composite ALB/PEI hydrogel demonstrated an excellent DFS removal capacity, i.e. 232.5 mg/g, in an optimum experimental condition (pH∼6; contact time∼180 min; adsorbent dosage∼0.5 g/L) which revealed to be considerably higher or competitive than many reported adsorbents. The adsorption isotherms better accorded with the Langmuir model and the kinetics with the pseudo second-order model, indicating the mono-layer chemisorption process. Besides, the regeneration steps up to four sequential adsorption/desorption cycles demonstrated an excellent reusability. The Fourier-transform infrared spectrometry (FTIR), and X-ray photoelectron spectroscopy (XPS) results implied that the adsorption process followed via the electrostatic interactions, hydrogen bonding, and π-π stacking between the functionality of hydrogel and aromatic rings of DFS. Considering the low-cost, and an excellent DFS removal capacity, the natural composite ALB/PEI hydrogel could be a promising adsorbent for the treatment of DFS contaminated wastewater.
研究领域:
环境科学
·
生物材料
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）