The Effects of NaCl, Sugars and Papaya Proteases on Alkali-induced Egg White Gels
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Abstract:
In order to study the contribution of different additives to the hardness and color of alkali-induced egg white gel at high temperature, NaCl, sugars and papain were added to alkali-induced egg white and heated. The gel strength and color difference of egg white were used as evaluation indexes to study the effect of different additives on alkali-induced egg white gel. The results showed that 1% NaCl significantly increased the hardness of the gel (p<0.05), decreased the transmittance (p<0.05), and significantly increased the whiteness of the gel (p<0.05). The hardness increased from 81.94 g to 144.94 g, increased by 77%, and the transmittance decreased from 34.33% to 9.10%. The water holding capacity increased with the increase of salt concentration. The addition of sucrose and maltose made the gel texture change little, high concentration of maltose could reduce the hardness of the gel, 5% concentration of maltose made the transmittance of the gel decreased significantly (p<0.05), from 25.3% to 9.34%, decreased by 63%, while the transmittance of sucrose increased by 26%, the overall whiteness of the gel decreased. The addition of papain significantly increased the transmittance of the gel (p<0.05), from 34.33% to 54.27%, increasing by 60%. The overall whiteness of the gel slightly decreased, and the hardness and chewiness of the gel decreased by about 30%. In summary, NaCl, papain, sucrose and maltose had different effects on alkali-induced egg white gel under high temperature conditions, which could provide reference for the physicochemical and sensory needs of different egg products.
