Effects of combined addition of sodium pyrophosphate and gellan gum on physicochemical properties and gel characteristics of whole egg liquid

This study investigated the changes in the gel properties and physicochemical indexes of whole egg liquid produced by the combined addition of sodium pyrophosphate (TSPP) and gellan gum (GG) at different concentrations and analyzed the underlying mechanisms. Results showed that the addition of TSPP and GG synergistically increased the hardness, springiness, chewiness, and water holding capacity (WHC) of the whole egg liquid gel. When the concentrations of both TSPP and GG were 0.2 %, the whole egg liquid gel exhibited superior properties, with hardness, chewiness, and WHC increasing by 59.92 %, 59.68 %, and 8.15 %, respectively, compared with those of the untreated whole egg liquid gel. Scanning electron microscopy results showed that the addition of GG resulted in a clear filamentous and reticulated structure within the whole egg liquid gel. In terms of physicochemical properties, the addition of TSPP increased the absolute value of zeta potential of the whole egg liquid, and the co-addition of GG had little effect on the zeta potential. However, compared to adding only TSPP, the addition of GG increased the average particle size, apparent viscosity, G′ and G" of whole egg liquid.The changes in surface hydrophobicity of the whole egg liquid displayed a similar trend to that of the gel hardness.