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Food Science of Animal Products 2023, 1(1): 9240003 https://doi.org/10.26599/FSAP.2023.9240003
Research Article | Open Access | Issue | Published: 01 March 2023

Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

Show Author's Information Minquan Xia,  Haobo Jin,  Wanyi Dong,  Zhaoxia Cai( )
Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Keywords:
egg white, gel properties, sugar beet pectin, laccase
Cite this article:
Xia M, Jin H, Dong W, et al. Synergistic effects of sugar beet pectin and laccase on gel properties of egg white. Food Science of Animal Products, 2023, 1(1): 9240003. https://doi.org/10.26599/FSAP.2023.9240003
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Abstract Full text About this article

It is of great significance to improve the gel properties of egg white for their related products. This goal was accomplished by investigating the gel properties of egg white via interacting with pectin and laccase, and revealing their mechanisms. Results showed that 0.06% sugar beet pectin (SBP) and 0.5 U/g laccase could endow egg white gels with better texture properties (with the highest hardness of 1 508.00 g, chewiness of 1 144.83, and gumminess of 1 210.57), and superior water holding capacity (WHC) (the highest WHC value of 72.08%). This was attributed to the fact that 0.06% of SBP filled the pores of egg white gel, and enhanced affinity and binding of the gels to water by the good hydrophilicity of SBP, and the decrease in egg white gel pore size. Laccase (0.5 U/g) could promote the cross-linking between the egg white gel and SBP to form a more complex gel network structure through the interactions between the tyrosine residues and ferulic acid in SBP, which brought more ionic bonds (22.47%), hydrogen bonds (12.4%), disulfide bonds (16.97%) and more compact structure to egg white gels. This work can provide an effective method to improve the quality of egg white gel and related products.


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About this article

Synergistic effects of sugar beet pectin and laccase on gel properties of egg white

Show Author's information Minquan Xia, Haobo Jin, Wanyi Dong, Zhaoxia Cai( )
Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Abstract

It is of great significance to improve the gel properties of egg white for their related products. This goal was accomplished by investigating the gel properties of egg white via interacting with pectin and laccase, and revealing their mechanisms. Results showed that 0.06% sugar beet pectin (SBP) and 0.5 U/g laccase could endow egg white gels with better texture properties (with the highest hardness of 1 508.00 g, chewiness of 1 144.83, and gumminess of 1 210.57), and superior water holding capacity (WHC) (the highest WHC value of 72.08%). This was attributed to the fact that 0.06% of SBP filled the pores of egg white gel, and enhanced affinity and binding of the gels to water by the good hydrophilicity of SBP, and the decrease in egg white gel pore size. Laccase (0.5 U/g) could promote the cross-linking between the egg white gel and SBP to form a more complex gel network structure through the interactions between the tyrosine residues and ferulic acid in SBP, which brought more ionic bonds (22.47%), hydrogen bonds (12.4%), disulfide bonds (16.97%) and more compact structure to egg white gels. This work can provide an effective method to improve the quality of egg white gel and related products.

Keywords: egg white, gel properties, sugar beet pectin, laccase

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Publication history

Received: 08 December 2022
Revised: 27 December 2022
Accepted: 11 January 2023
Published: 01 March 2023
Issue date: March 2023

Copyright

© Beijing Academy of Food Sciences 2023.

Acknowledgements

This research was supported by the Fundamental Research Funds for the Central Universities (No. 2662020SPPY005) and China Agriculture Research System of MOF and MARA (CARS-40).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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