Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage

A composite gel was developed by integrating antioxidant extracellular polysaccharides (EPS) derived from Pediococcus acidilactici S1 with egg white protein (EWP), aiming to evaluate its potential as a viable alternative to animal fat in pork sausages. The results indicated that the EPS- EWP gel exhibited a lower free water content, an enhanced water- holding capacity, a higher apparent viscosity, and increased storage and loss modulus. Molecular interactions were strengthened, resulting in a more stable structure characterized by the transition of secondary structure from random coils to ordered beta- sheets. Molecular docking (MD) analysis revealed favorable binding conformations and strong binding energies between ovalbumin (OVA) and EPS, particularly through the formation of specific pockets involving interactions with residues such as Lysine (Lys) and Aspartic acid (Asp). Hydrophobic and electrostatic forces were identified as the primary driving forces for this energetic combination. Additionally, low- fat sausages showed a significant 32.87 % improvement in inhibiting fat oxidation.