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首页> 外文期刊>Journal of the Science of Food and Agriculture >Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels
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Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels

机译：干热对蛋白粉体影响水迁移率和凝胶分子间相互作用的影响

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BACKGROUND Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after subjecting EWP to various dry heating times (0-21 days). RESULTS The gel hardness and water-holding capacity significantly increased with an increase in dry heating time (P < 0.05), and both parameters were positively correlated with gel transparency. In contrast to the coarser structure of untreated EWP gel, the gel of EWP corresponding to 15 days of dry heating time had a fine-stranded and orderly network structure with smaller pores. An increase in the binding force between the gel and water was observed with an increase in dry heating time due to the formation of more 'protein-water' hydrogen bonds. Increasing the dry heating time resulted in an increase in the contribution of disulfide bonds, which in turn made a significant contribution to the rigidity of the EWP gels. By contrast, a decrease in the contribution of ionic bonds and hydrophobic interactions upon increasing the dry heating time promoted the formation of orderly networks. CONCLUSIONS Overall, gel corresponding to EWP dry heating for 15 days had better gel properties, the highest transparency and water-holding capacity, as well as a fine-stranded and orderly network structure. These results provide more information on improvement of the gel properties of EWP through dry heat treatment. (c) 2020 Society of Chemical Industry
机译：背景干热处理仍然是获得喷雾干燥蛋清粉（EWP）更好凝胶特性的最有前途和最简单的方法。将EWP置于不同干燥加热时间（0-21天）后，研究了EWP衍生凝胶中的水迁移率和分子间相互作用。结果随着干燥加热时间的延长，凝胶硬度和持水性显著增加（P<0.05），且两个参数均与凝胶透明度呈正相关。与未经处理的EWP凝胶的较粗结构相比，对应于15天干燥加热时间的EWP凝胶具有细密且有序的网络结构，孔隙较小。由于形成了更多的“蛋白质-水”氢键，随着干燥加热时间的增加，观察到凝胶和水之间的结合力增加。随着干燥加热时间的延长，二硫键的贡献增加，这反过来又对EWP凝胶的硬度做出了显著的贡献。相比之下，随着干燥加热时间的增加，离子键和疏水相互作用的贡献减少，促进了有序网络的形成。结论整体而言，与EWP干热15天对应的凝胶具有更好的凝胶性质、最高的透明度和持水能力，以及良好的搁浅和有序的网络结构。这些结果为通过干热处理改善EWP的凝胶性能提供了更多信息。（c） 2020年化学工业学会

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