Please use this identifier to cite or link to this item:
https://doi.org/10.1016/j.foodchem.2021.129972
DC Field | Value | |
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dc.title | Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein | |
dc.contributor.author | HUANG MIN | |
dc.contributor.author | Mao, Yuzhu | |
dc.contributor.author | Li, Hongliang | |
dc.contributor.author | YANG HONGSHUN | |
dc.date.accessioned | 2021-08-10T00:28:47Z | |
dc.date.available | 2021-08-10T00:28:47Z | |
dc.date.issued | 2021-10-30 | |
dc.identifier.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 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://scholarbank.nus.edu.sg/handle/10635/196111 | |
dc.description.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. | |
dc.language.iso | en | |
dc.publisher | ELSEVIER SCI LTD | |
dc.source | Elements | |
dc.subject | Science & Technology | |
dc.subject | Physical Sciences | |
dc.subject | Life Sciences & Biomedicine | |
dc.subject | Chemistry, Applied | |
dc.subject | Food Science & Technology | |
dc.subject | Nutrition & Dietetics | |
dc.subject | Chemistry | |
dc.subject | Protein | |
dc.subject | Polysaccharide | |
dc.subject | Carrageenan | |
dc.subject | Rheology | |
dc.subject | Gelation | |
dc.subject | Physicochemical property | |
dc.subject | CLSM | |
dc.subject | FTIR | |
dc.subject | POLYSACCHARIDE INTERACTIONS | |
dc.subject | MYOFIBRILLAR PROTEIN | |
dc.subject | SECONDARY STRUCTURE | |
dc.subject | MICROSTRUCTURE | |
dc.subject | TEXTURE | |
dc.subject | SPECTROSCOPY | |
dc.subject | LDL | |
dc.subject | PH | |
dc.type | Article | |
dc.date.updated | 2021-08-09T17:24:04Z | |
dc.contributor.department | DEPT OF CHEMISTRY | |
dc.contributor.department | DEPT OF PHYSICS | |
dc.description.doi | 10.1016/j.foodchem.2021.129972 | |
dc.description.sourcetitle | FOOD CHEMISTRY | |
dc.description.volume | 360 | |
dc.published.state | Unpublished | |
Appears in Collections: | Staff Publications Elements |
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107-Food Chem.pdf | Published version | 10.04 MB | Adobe PDF | OPEN | Published | View/Download |
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