FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 13-18.doi: 10.7506/spkx1002-6630-201816003

• Food Chemistry • Previous Articles     Next Articles

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

ZHOU Xuxia, CHEN Ting, Lü Fei, GU Saiqi, LIU Jianhua, DING Yuting*   

  1. (Institute of Food Technology and Quality Control, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China)
  • Online:2018-08-25 Published:2018-08-17

Abstract: The effect of adding different amounts of tea polyphenols on the gel properties of egg white protein was examined and the mechanism underlying the interaction between protein and tea polyphenols was 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 increased by 130.2%, while expressible moisture content of the gel decreased from 29.41% to 19.29% when 0.8% of tea polyphenols were added. The gel network structure of egg white protein modified by tea polyphenols was more compact with a smoother and more uniform surface. The surface hydrophobic and surface SH content of the modified egg white protein increased, while the total SH content decreased. Furthermore, differential scanning calorimetric (DSC) and Fourier transformed infrared spectroscopy (FTIR) analysis showed that modification with tea polyphenols increased the thermal stability of egg white protein and changed the secondary structure; it changed the structure of protein from a state of order to disorder, and resulted in a decrease in α-helix percentage and an increase in β-sheet percentage.

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

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