本研究分别将黄原胶和魔芋胶添加至鸭蛋清中制备碱诱导凝胶，以探究亲水胶体对凝胶高温液化的抑制作用，结果表明：与对照组相比，添加亲水胶后的蛋清凝胶黏度、储能模量和损耗模量增大明显（p<0.05），褐变强度增加了7.99%和33.21%；当黄原胶和魔芋胶的浓度由0.50%增加至1.50%，凝胶硬度值提高49.60%和119.56%，穿刺强度提高20.59%和78.42%，持水性提高1.02%和9.47%，且添加黄原胶的蛋清凝胶硬度、穿刺强度和持水性均显著大于魔芋胶（p<0.05）。两种胶的浓度均为1.00%时，蛋清凝胶的感官评分最高。两种亲水胶的加入会改变蛋白质的二级结构及凝胶内部的分子间作用力：黄原胶量的增加显著降低了离子相互作用（p<0.05），无规则卷曲减少了41.23%，α-螺旋增加了81.29%；魔芋胶量的增加显著降低了疏水相互作用（p<0.05），β-折叠减少了34.97%，无规则卷曲和α-螺旋分别增加了68.97%和70.37%；氢键和二硫键均随两种胶浓度的增加而增强。综上所述，添加黄原胶和魔芋胶均能抑制碱诱导蛋清凝胶在高温处理过程中的液化现象，且加入黄原胶所形成的凝胶质构特性和持水性优于魔芋胶，而魔芋胶对于凝胶褐变强度的影响大于黄原胶。

Xanthan gum and konjac gum were added into duck egg whites to prepare alkali-induced gels to explore the inhibitory effect of hydrocolloids on liquefaction of egg white gels at high temperature. Results showed that the viscosity, storage modulus and loss modulus of prepared egg white gel with adding hydrocolloids increased obviously (p<0.05), and the browning intensity increased by 10.40% and 17.20%. When the concentration of xanthan gum and konjac gum was increased from 0.50% to 1.50%, the hardness improved by 49.60% and 119.56%, the puncture strength increased by 20.59% and 78.42%, the water-holding capacity enhanced by 1.02% and 9.47%, respectively, but the hardness, puncture strength and water holding capacity of the gel added with xanthan gum were significantly greater than those of adding konjac gum. When the concentration of the two glues is 1.00%, the sensory score of the egg white gel is the highest. The addition of these two hydrocolloids changed the secondary structure of the protein and the intermolecular forces of gel: The addition of xanthan gum weakened the ionic interaction (p<0.05), and the proportion of random curls reduced by 41.23%, α-helixes increased by 81.29%; While the addition of konjac gum reduced the hydrophobic interaction (p<0.05), and the β-sheets content decreased by 34.97%, the α-helices improved by 68.97% and 70.37%, respectively; And the proportion of hydrogen bonds and disulfide bonds improved with the increase of these two hydrocolloids. In summary, the addition of xanthan gum and konjac gum could inhibit the liquefaction of gel after high-temperature treatment, and the textural characteristics and water-holding capacity of the gel with adding xanthan gum are better than konjac gum, but konjac gum showed a more remarkable influence on the browning intensity than xanthan gum.

畜禽产品精准加工与安全控制技术国家地方联合工程研究中心（发改高技〔2016〕2203号）