Comparative Analysis of the Structure and Gelation of Egg White Protein under Different Pressure Conditions
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Abstract:
For traditional egg products, marinated egg, salted eggs, and preserved eggs usually require a long processing time. To improve processing efficiency and product quality, three processing methods were selected: atmospheric pressure, high pressure, and pulsed pressure in this study. Under salt-free and salt-containing conditions, the salt content of egg whites, surface hydrophobicity, changes in primary and secondary structure, and gel characteristics of egg white proteins were compared and analyzed. It was found that the salt content of egg white after pulsed pressure treatment was 2.10±0.23 times of that of the untreated; The combined effect of pressure, temperature and salt increased the surface hydrophobicity of egg white proteins, the wavelength of amide II band red-shifted to 1520 cm-1 after pulsating pressure treatment, the content of α-helix and random curl decreased, and the content of β-sheet increased; NaCl treatment can reduce the gelability of egg whites, Compared with high pressure treatment, pulsed pressure can relatively improve the adverse effects of NaCl; The Springiness of the egg white gel after pulsed pressure treatment was increased to 1.02, the T21 relaxation time was reduced to 25.79 ms, and the microstructure was greatly improved. Therefore, the pulsed pressure can improve the processing efficiency and quality of egg products, and provide a certain reference for its application in production.
