Xanthan Gum and Konjac Gum Inhibits Liquefaction of Alkali-induced Duck Egg White Gelsat High Temperature
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Abstract:
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.
