Effect of Sodium Salt Substitute on the Functional Properties of Liquid Whole Egg

In order to explore the feasibility of replacing sodium chloride with potassium chloride or magnesium chloride to improve the functional properties of liquid whole egg (LWE), the effects of different concentrations of sodium chloride (0.2, 0.4, 0.8 and 1.6 mol/L), potassium chloride (0.2, 0.4, 0.8 and 1.6 mol/L) and magnesium chloride (5, 10, 20 and 40 mmol/L) on the physicochemical and functional properties of LWE were evaluated. The results showed that the functional properties of LWE were significantly affected by the addition of salt. After adding 0.8 and 1.6 mol/L potassium chloride, the foam stability was increased by 21.4% and 21.6%, respectively. After adding 20 and 40 mmol/L magnesium chloride, the emulsion stability was increased by 14.7% and 24.1%, respectively, and the protein solubility by 12.7% and 13.8%, respectively. In addition, the water-holding capacity and elasticity of LWE gels were not damaged after adding 40 mmol/L magnesium chloride, and the gel hardness was significantly increased. Meanwhile, 40 mmol/L magnesium chloride caused little change in the color of LWE and no significant change in its pH. In conclusion, magnesium chloride has the potential to replace sodium chloride to improve the functional properties of LWE. These results will provide a theoretical basis for adding sodium salt substitute into LWE.