FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 0-0.

• Food Chemistry •     Next Articles

Effect and Mechanism of Tea Polyphenols Modification on the Gel Properties of Egg White Protein

Xu-xia ZHOU1, 1, Sai-Qi GUYu-ting DING   

  • Received:2017-07-14 Revised:2018-05-29 Online:2018-08-25 Published:2018-08-17
  • Contact: Yu-ting DING E-mail:dingyt@zjut.edu.cn

Abstract: Effects of different tea polyphenols additions on the gel properties of egg white protein and the mechanism of interaction between protein and tea polyphenols were investigated. The results showed that the gel strength and water holding capacity of egg white protein increased with the increase of tea polyphenols,the gel strength of egg white protein increased by 130.2%, while expressible moisture content of the gel decreased from 29.41% to 19.29% as 0.8% tea polyphenols added. The gel network structure of egg white protein modified by tea polyphenols was more compact, and the surface of gel was more smooth and uniform .The surface hydrophobic and surface SH content of the modified egg white protein increased, while the total SH content decreased. Further differential scanning calorimetric (DSC) and fourier transformed infrared spectroscopy (FTIR) analysis showed that the modification of tea polyphenols increased the thermal stability of egg white protein and the secondary structure of protein changed, the structure of protein changed from order to disorder, the content of α-helix and β-sheet decreased, while the content of β-turn and irregular curl increased. These results illustrated the intrinsic reasons that tea polyphenols improved the gel strength and water holding capacity of egg white protein.

Key words: Egg white protein, tea polyphenols, gel properties, thermal stability, secondary structure

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