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
·
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
·
2022
·
IF 11.504
Bin Zhou,Yalei Dai,Dashan Guo,Jiajia Zhang,Hongshan Liang,Bin Li,Jing Sun,Jian Wu
During freezing, the formation and recrystallization of ice crystals cause damage to the frozen dough. The effect of desalted duck egg white and gelatin (DDG) on the overall changes of frozen dough during storage was studied. The results showed that the addition of DDG slowed down the increase of the freezable water content and water fluidity of dough, increased the elastic and viscous modulus, and reduced the loss tangent (tanδ) during the frozen storage process, thus improving the quality of frozen dough. After 28 days of frozen storage in the presence of DDG, the levels of free thiols in frozen dough increased less than those in the control group, weakening the damage to the secondary structure and microstructure of the protein. The addition of DDG had a positive effect on the quality of frozen dough during the 0–28 days frozen storage.
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
·
2022
·
IF 11.504
Bin Zhou,Jingyun Zhao,Yujuan Rong,Mengchen Li,Hongshan Liang,Bin Li,Jing Sun
Gel-assisted desalination is an efficient way of desalting salted duck egg whites , but results in severe loss of egg white functional properties, especially foaming properties. Here, slightly enzymatical hydrolyzation was used as a promising method to improve the interfacial properties of desalted duck egg white nanogels (DEWN). After partial hydrolysis (ranging from 2.27% to 4.22%), the foaming capability (FC) of the mixture could reach more than 200%, much higher than that of unhydrolyzed DEWN (about 30%). After separated examination, such improve FC was dominantly attributed to the supernatant, which also impacted enhanced foaming stability (FS). The adsorption of the supernatant and the resulting surface rheological measurements exhibited that the extension of the hydrolysis time can increase the diffusion and adsorption rate to the interface, performing high elasticity. Specially, the Lissajous curves displayed that the samples with short enzymolysis time first appeared asymmetric shape, indicating that extending enzymolysis time could improve the elasticity of the interface, which contributed to the improvement in foaming properties. As in a wide range of pH values, the FC and FS of the supernatant performed well, especially exhibited excellent FS at pH 5.0. In general, pepsin hydrolysis treatment, as an oversimplified and green modification strategy could significantly improve the foaming performance of DEWN, and solve the problem of loss in its foamability of salted duck egg whites obtained after desalination treatment.
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
·
2022
·
IF 11.504
Xiaojuan Chen,Yaqiong Pei,Bojia Li,Yueming Wang,Bin Zhou,Bin Li,Hongshan Liang
Pickering emulsions , stabilized by food-grade protein colloidal particles, have demonstrated potential in food , cosmetics, and medical applications, while their environmental instability remains serious challenges. Herein, in this study, we have prepared a simple but effective interfacial decoration method based on the noncovalent interaction between desalted duck egg white nanogels (DEWN) and natural polyphenol for enhancing the interfacial and environmental stability of Pickering emulsions. As demonstrated, the introduction of tannic acid (TA) tuned near neutral wettability (θ o/w ∼90°) of the DEWN-TA (named DEWN-Tn) colloidal particles and significantly lowered the interfacial tension. Subsequently, the emulsions with distinct TA concentrations were further investigated. The results presented a decrement in the droplet sizes by adding appropriate concentrations of TA and long-term storage stability. The rheological behavior explored that the addition of TA did increase in both G′ and G″ compared with a solely DEWN-based system. Furthermore, it was worth noting that the decoration of TA under optimized conditions could also increase heat and pH stability and effectively inhibit “salting-out” effects of the Pickering emulsions system. Our study implies a possibility of fabricating interfacial architecture on the oil-water interface, which possesses great potential to be used as excellent food-grade emulsifiers.
研究领域:
食品科学
·
材料科学
·
界面化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Bojia Li,Hongyu Liang,Yueqi Hu,Xinyue Zhou,Peiyu Yang,Xiaojuan Chen,Hongshan Liang,Can Wu,Bin Zhou
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe 3+ coatings on the surface of desalted duck egg white nanoparticles (DEWN), further studying the oil/water interfacial properties of the modified particles. The results showed that the ratio and concentration of TA to Fe 3+ could modulate interfacial properties. The modified DEWN has low interfacial tension, with TFe2 having near-neutral wettability (θ o/w ~ 90°) and stabilizing emulsions for over 60 days. Moreover, the emulsions stabilized by TFe1 and TFe2 formed stronger gel structures with better thixotropic recovery (98.82 % and 89.26 %). After further increasing the oil phase ratio, the increased layer assembly concentration improved the stability of the oil phase and formed a dense gel mesh structure. The effects of temperature and salt ion concentration on the emulsion were investigated under optimum conditions, both of which showed good stability. Overall, our research not only highlighted straightforward strategies for preparing emulsions with higher stability using green and sustainable raw materials, but also broadened the range of applications for metal-phenol decoration.
研究领域:
食品科学
·
材料化学
·
胶体与表面化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yalei Dai,Jingyun Zhao,Jin Gao,Qianchun Deng,Chuyun Wan,Bin Li,Bin Zhou
Our previous research had witnessed an efficient yet facile desalination method of salted duck egg white (SDEW) based on the reversible nature of gelatin (GEL) under mild conditions. This current study focused on engineering different gel systems based on desalted duck egg white/gelatin mixture (DDG), namely heat- and cold-induced gels, and the gel properties were further studied. Under the condition of small amplitude oscillatory shear (SAOS), the heat-induced DDG mixed gels has more linear viscoelastic regions and higher yield stress value than the cold-set gels. Additionally, the creep and recovery results demonstrated such heat-induced gels were harder but less elastic than that cold-induced gels. The strain hardening behavior of the gels was observed under high-amplitude oscillating shear. In the large amplitude oscillatory shear (LAOS) measurement, the Lissajous curves showed that in the elasticity analysis of these two different mixed gels, the heated hybrid gels were more elastic. As the content of GEL increased, GEL endowed higher water holding capacity of the hybrid gels. Compared with the cold-set gels, we found that the heat-induced mixed gels appeared a dense porous network microstructure, had greater impact on the water retention. In short, the different properties of constructed gels provided a new way for the utilization of desalted duck egg whites and basic data support for the construction of gel foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yao Yao,Yucheng Zhong,Han Li,Tiantian Liu,Na Wu,Shuping Chen,Lilan Xu,Yan Zhao,Yonggang Tu
Ovomucin is a key component in maintaining the viscous nature of egg white and has vast potential in the utilization of food industry. The objectives of the study were to determine the effect of different pH on the extractability and gel properties of ovomucin. After removing lysozyme through ion exchange, the diluted duck egg white was acidified to a narrow pH range (4.50, 4.75, 5.00, 5.25, 5.50, 5.75 and 6.00) to precipitate ovomucin. By comprehensive study of purity, yield, and convenience of large-scale preparation, 4.75 was chosen as the optimal pH to extract ovomucin with the highest purity of 85.17 ± 2.31% and a compromised yield of 4.60 ± 0.06 mg/g duck egg white. A series of self-supporting gels were prepared with freeze-dried ovomucin powder at room temperature upon rehydration and centrifugation, and the gels properties were highly associated with pH. Gel formed around pH 5 was the aggregate of natural globular proteins with lowest hydrophobicity and electrostatic interaction, relatively dense structure and high water-holding capacity (WHC). Stronger acidic conditions disrupted the disulfide bonds and formed a rougher spherical aggregate. Under alkaline conditions, however, the protein gradually unfolded and broke into linear basic polypeptides, thus a porous three-dimensional network was formed. Overall, this study provided insights into the formation mechanism of the “acid-tight/alkali-loose” ovomucin gels, and introduced a potential candidate for the development of bioactive substance delivery materials.
研究领域:
食品科学
·
蛋白质化学
·
材料科学
✓ 已验证
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Congcong Hu,Can Liu,Xu Zhang,Wei Tong,Yu Yin,Jinquan Liu,Shengyuan Yang
Crystal violet (CV), widely used as a fungicide in aquaculture, is susceptible to enrichment in fish and thus poses a threat to human health. Therefore, there is an urgent need for a simple, sensitive and cost-effective method to detect CV. To this need, duck egg white-stabilized gold-silver nanoclusters (DEW-AuAgNCs) with long wavelength fluorescence emission were synthesized via microwave method in 1 min. The raw materials used were easily available and environmentally friendly. And based on the Fluorescence resonance energy transfer (FRET) between DEW-AuAgNCs and CV, a fluorescence quenching method was established for CV detection. The detection limit of this method was 1.7 × 10 −8 mol/L, which was lower than most of the reported methods. In addition, prominent performance of DEW-AuAgNCs with long wavelength emission can be applied for the detection of CVs in real organism.
研究领域:
分析化学
·
纳米技术
·
环境科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Lin Yu,Hui Xue,Chunhong Xiong,Xiaojuan Xin,Ping Wang,Feng Feng,Danhui Cao,Yonggang Tu,Yan Zhao
In this paper, the changes of physico-chemical characteristics, microstructures and secondary structures of duck egg white (EW) gels under the action of baijiu (Chinese liquor) were studied via the texture analyzer, environmental scanning electron microscope (ESEM) and Fourier transform infrared spectroscopy (FT-IR). Results showed that the hardness, centrifugal water holding capacity (WHC) and surface hydrophobicity of the EW gels increased gradually with the pickling time. ESEM indicated that the EW gels exhibited an increasingly compact network structure. The ionic bond and disulfide bond took the leading role in maintaining the gel network. SDS-PAGE showed that lysozyme disappeared first, and other proteins except ovomucoid disappeared gradually. The absolute value of zeta potential reached the maximum on the 8th day and then decreased slightly. The overall trend of α- helix, β- turn, β- sheet and the random coil in the secondary structure of the gel increased.
研究领域:
食品科学
·
化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Tianfeng Han,Hui Xue,Xiaobo Hu,Ruiling Li,Huilan Liu,Yonggang Tu,Yan Zhao
In this paper, the effects of NaOH, NaCl, and heat on the appearance, physical characteristics, and gel structure of duck egg white (EW) jointly induced by NaOH, NaCl, and heat were investigated. Results showed that the absolute value of zeta potential (TAV-ZP) of gel samples increased, hunter whiteness decreased, gel opacity decreased, and the microstructure of gel appeared as a loose network structure with increased NaOH addition. With the increase of NaCl addition, TAV-ZP of gel samples decreased, hunter whiteness increased, gel opacity increased, the microstructure of gel became dense. With the increase of heating temperature, TAV-ZP of gel samples decreased, hunter whiteness decreased, gel opacity increased, the microstructure of gel became dense first and then loosened. The results of SDS-PAGE, surface hydrophobicity, T 2 , hardness, cohesiveness indicated that protein molecules underwent cross-linking, aggregation, and unfolding during duck EW gelation jointly induced by NaOH, NaCl, and heat. The results of strain-stress curve showed that all gel samples had a good anti-compressed ability. The results of central composite design showed that the best treatment of gel was heating temperature 91 °C, NaOH 0.48%, and NaCl 0.3%.
研究领域:
食品科学
·
化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）