Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2021.129972
Title: Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
Authors: HUANG MIN 
Mao, Yuzhu
Li, Hongliang
YANG HONGSHUN 
Keywords: Science & Technology
Physical Sciences
Life Sciences & Biomedicine
Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Chemistry
Protein
Polysaccharide
Carrageenan
Rheology
Gelation
Physicochemical property
CLSM
FTIR
POLYSACCHARIDE INTERACTIONS
MYOFIBRILLAR PROTEIN
SECONDARY STRUCTURE
MICROSTRUCTURE
TEXTURE
SPECTROSCOPY
LDL
PH
Issue Date: 30-Oct-2021
Publisher: ELSEVIER SCI LTD
Citation: HUANG MIN, Mao, Yuzhu, Li, Hongliang, YANG HONGSHUN (2021-10-30). Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. FOOD CHEMISTRY 360. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2021.129972
Abstract: The effect of κ-carrageenan (κ-C) on yolk over heat-induced gelation at natural yolk pH (6.2) and natural whole egg pH (7.5) was studied. The results showed the zeta potential values changed from -2.3 to -31.3 mV, from -8.6 to -28.6 mV for native pH yolk and pH 7.5 yolk because of the κ-C addition, respectively. These results indicated electrostatic interactions formed between protein and κ-C. The average area of holes formed by yolk gelation increased by κ-C addition. The addition of 1.0% κ-C decreased the gelling points from 62.1 to 54.4 °C, from 64.5 to 61. 6 °C for native pH and pH 7.5 yolk, respectively. A schematic model was established to show that κ-C enhances the yolk properties via electrostatic interactions. And the Fourier transform infrared (FTIR) spectroscopy verified the formation of κ-C-protein interactions. This study provides a guidance for designing novel food systems containing yolk and κ-C.
Source Title: FOOD CHEMISTRY
URI: https://scholarbank.nus.edu.sg/handle/10635/196111
ISSN: 0308-8146
1873-7072
DOI: 10.1016/j.foodchem.2021.129972
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