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
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Qixin Zhang,Yanyu Chen,Wenyan Liu,Yuanping Ye,Danyun Cheng,Huina Zheng,Leiyan Wu
Parameters such as interfacial tension, dynamics, and rheology are intricately linked to the emulsifying and foaming properties of proteins. In this study, the effects of different Tween types and concentrations on the structure and interfacial characteristics of ovalbumin (OVA) were examined, and their relationships with emulsifying and foaming properties were explored. The results showed that the addition of Tween caused the structure of OVA to become looser and more disordered (β-sheets gradually transformed into β-turns) and exposed more hydrophobic groups. In addition, with the increase in Tween concentration, OVA-Tween systems exhibited lower interfacial tension and could adsorb more rapidly at both the air–water and oil–water interfaces. Additionally, the interfacial elastic modulus of these systems also increased. Compared with natural OVA (EAI = 4.023 m 2 /g, FA = 60.00 %), OVA-Tween showed significantly enhanced emulsifying and foaming abilities. However, higher Tween concentrations (0.1 %) led to competitive adsorption between OVA and Tween, inducing a reduction in the interfacial modulus and a slight decrease in the emulsifying and foaming stability. The emulsifying and foaming performance of the four composite systems were as follows: OVA-Tween 20 > OVA-Tween 40 > OVA-Tween 80 > OVA-Tween 60. Correlation analysis revealed a significant association between the structure and interfacial properties and the emulsifying and foaming performance of OVA-Tween ( p < 0.05). These results demonstrated that Tween can significantly enhance the emulsifying and foaming properties of OVA. The findings provide a theoretical basis for the application of the novel OVA-Tween emulsifier in regulating OVA-based dairy products and baked foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
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
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
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
JOURNAL OF MOLECULAR LIQUIDS
·
2024
·
IF 5.3
Longbin Li,Weixin Li,Diansong Chen,Ling Ma,Li Ji,Chunrui Han,Liwei Zhu,Jianxin Jiang
Gleditsia sinensis saponins (GS) is a biodegradable nonionic surfactant extracted from the plant pericarp. The objective of this study is to evaluate its potential for application in cleaning products in response to resource and environmental changes. Here, high-purity GS (93.92 %) was obtained through the macroporous resin adsorption technique and mixed with sodium lauroyl methylaminopropionate (LMA) to form a Gleditsia sinensis saponins- sodium lauroyl methylaminopropionate (GS-LMA) binary system. The synergistic effect was clarified by calculating the intermolecular interactions and thermodynamic parameters of the mixed micelles. The surface activity, foam stability, and emulsification characteristics were investigated to assess the detergent potential of the GS-LMA mixture. The results indicated that the formation of GS-LMA mixed micelles followed a non-ideal, spontaneous exothermic process. Furthermore, the addition of GS decreased the critical micelle concentration of the mixture while enhancing foam stability (98.34 %) and prolonging the oil–water separation time (103.11 min). The synergistic effects of foaming and emulsification enhanced the cleaning efficiency of the mixtures to 90.60 %. Further studies showed the mixture can reduce oil–water interfacial tension and form stable emulsions in various environments. This work can provide a theoretical basis for a better understanding the synergistic effects of binary surfactants and interfacial science.
研究领域:
植物化学
·
环境科学
·
界面科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiang Fan,Qi Wang,Haobo Jin,Yuanyuan Zhang,Yaqin Yang,Zhe Li,Guofeng Jin,Long Sheng
Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This study intended to investigate the mechanism of pasteurization processing affects the foam performance of LEW. The foaming capacity (FC) of LEW deteriorated significantly (ΔFCmax = 72.33 %) and foaming stability (FS) increased slightly (ΔFSmax = 3.64 %) under different temperature–time combinations of pasteurization conditions ( P < 0.05). The increased turbidity and the decreased solubility together with the decreased absolute value of Zeta potential indicated the generation of thermally induced aggregates and the instability of the protein particles, Rheological characterization demonstrated improved viscoelasticity in pasteurization liquid egg whites (PLEW), explaining enhanced FS. The study revealed that loss in foaming properties of PLEW resulted from thermal-induced protein structural changes and aggregation, particularly affecting FC. This provided a theoretical reference for the production and processing of LEW products.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
PubMed
高影响因子
Materials Research Express
·
2020
·Vol. 6
·期 12
·1250c8
·
IF 1.929
Lihui Meng,Jigang Wang,Qingwang Liu,Zhenzhong Fan
In this paper, a strategy for synthesizing hierarchical calcite calcium carbonate (CaCO3) microspheres was developed. The material was characterized by SEM, TEM, EDS, FT-IR and XRD. The synthetic CaCO3 has an excellent micro-/nano self-assembled structure, which changes the surface wettability. And the contact angle of CaCO3 with water as high as 130.9°, which has a great change compared with the ordinary CaCO3. At the same time, the product has good foaming properties (increase by 17%) and high adhesion. Novelly, the topographical hydrophobic particles are applied to stabilize the foam.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF MOLECULAR LIQUIDS
·
2023
·
IF 6
Zhixia Wang
It has been shown that tropine-based ionic liquid surfactant (TILS) possesses exceptional biological, botanical, and pharmacological capabilities. Significantly, little research has been done on its essential characteristics, which are greatly influenced by its structural makeup. In this study, the essential properties, such as thermal stability, surface activity, foaming properties, and solubilization, were examined. The results demonstrate that the temperature stability of TILS was influenced by the nucleophilicity, coordination, and hydrophilicity of anions. Surface tension, solubility, and the HLB value of the TILS solution all worked together to affect the performance of the foam. The micellar and acid-base characteristics of TILS contributed to the solubilization of curcumin in its solution. The solubilization of curcumin in water was improved by TILS from 11 ng·mL −1 to more than 30 mgmmL −1 , an increase of at least 10 6 times. These positive and adaptable physical and chemical characteristics highlight TILS potential in a variety of industrial-related applications.
研究领域:
化学
·
生物学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Longwei Chen,Chi Zhang,Xi Yu,Lixiao Fu,Xiaozhi Tang,Xiao Feng
Native quinoa protein has weak processability. Fibrillation can vary the structure and foaming properties of proteins. Quinoa 2S albumin also has the potential to be an interface active substance. In this study, quinoa protein amyloid-like fibrils (QPF) and 2S albumin were blended to stabilize foams for the first time, and their interfacial behavior, foaming properties and the microstructure of foams were analyzed. The absolute value of zeta potential and surface tension of quinoa protein isolates (QPI) decreased after fibrillation, which improved the foam capacity and stability significantly. When QPF were further blended with 2S albumin at a ratio of 1:1, foam capacity and foam stability reached the highest values of 183.33% and 86.38%, respectively. The adsorption of QPF at the air-water interface along with 2S albumin’s filling in the interfacial voids may strengthen the protein interfacial network and their foaming properties. Meanwhile, our study revealed that both the viscosity of the liquid phase as well as the interfacial properties of the protein dispersion influenced the foam capacity and foam stability of QPF/2S albumin. Furthermore, foams generated from QPF/2S albumin were applied to prepare coffee latte art and chiffon cakes. The cakes using foams generated from QPF/2S albumin to fully replace egg white exhibited a fluffy, porous, and stable structure. To conclude, the fibrillated quinoa protein and 2S albumin complex showed the potential to be an innovative plant-based ingredient to generate foams and applied in food processing industry, which will contribute to the food sustainability.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Xuezhen Liu,Kaidong Wei,Zhongjiang Wang,Lianzhou Jiang,Juan Du,Zhaoxian Huang,Tian Tian
Plant-based whipped cream has emerged as a significant alternative in the food industry due to the increasing demand for plant-based products and the pursuit of healthier dietary options. In this study, heat-treated winged bean protein isolate (WPI) was employed as the raw material in whipped cream. A comprehensive characterization was conducted on the rheological properties of the emulsion prior to whipping, as well as the whipping characteristics and microstructure of the foam system following whipping. The results showed that heat treatment of WPI mainly reduced the α-helix and increased the β-sheet, thus breaking the hydrogen bonds within the protein molecules. The heat treatment also changed the tertiary structure of WPI and improved its emulsification and foaming properties. The emulsification -and foaming properties peaked when the heating condition was 75°C for 45 min, in which the foaming capacity increased from 11.67% to 47.50% ( p < 0.05). Applying WPI that had been treated at 75°C for 45 min (HWPI) to whipped cream significantly increased the viscosity of the cream emulsion. Partial replacement of sodium caseinate (SC) by HWPI significantly improved the whipping performance, textural properties and stability of the cream. The optimal conditions were achieved when the mass ratio of HWPI to SC was 1: 1 as compared to commercial creams. The overrun of 214.03% was achieved, which was not significantly different from that of commercial cream ( p > 0.05). Consequently, this study not only broadens the application scope of WPI but also provides a promising strategy for the development of plant-based whipped cream products.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Bowen Xiao,Shihui Hua,Siyao Han,Huajiang Zhang,Wentao Zhang,Ning Xia,Fuming Yang,Rui Chuang,Mohamed Ghamry,Ahmed M. Rayan
Egg white protein is one of the most important functional proteins in daily life; however, owing to its slow foaming, small volume and easy instability, EWP foam has limited application in the food industry, and its foaming performance needs to be further improved. However, its foaming performance still needs further improvement due to its instability mechanism. In this study, egg white protein and ferulic acid were combined via ultrasound-assisted covalent cross-linking methods, and their structure, foaming performance, and application were studied. The results showed that the composite prepared via ultrasound-assisted covalent cross-linking methods presented an increased foaming capacity of 94 % and foaming stability of 81.6 %. The Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) spectroscopy results revealed that the secondary structure of the composite changed with increasing α-helices and β-folds and the transformation of the β-turn angle and random coil. In particular, cakes prepared with FA–EWP covalent complexes have uniform and dense bubble pore sizes. Hence, this study provides new strategic information for ultrasound-assisted covalent crosslinking of polyphenols to improve the foaming performance of egg white protein.
研究领域:
食品科学
·
蛋白质化学
·
结构生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）