Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

被引：15
|
作者：
Li, Xin [1 ]
Huang, Qun [1 ,2 ,3 ,4 ]
Zhang, Yufeng [1 ,2 ]
Huang, Xiang [1 ,2 ]
Wu, Yongyan [1 ,2 ]
Geng, Fang [3 ]
Huang, Mingzheng [4 ,5 ]
Luo, Peng [1 ,5 ]
Li, Xiefei [1 ,5 ]
机构：
[1] Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China
[2] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
[3] Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China
[4] Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China
[5] Guizhou Med Univ, Guiyang 550025, Guizhou, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 20卷
基金：
中国国家自然科学基金;
关键词：
Modified celluloses; Yolk gel; Performance improvement; Mechanism research; PHYSICOCHEMICAL PROPERTIES; PROTEIN; MICROSTRUCTURE; STATES; WATER; FIBER; FAT;
D O I：
10.1016/j.fochx.2023.100877
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20-1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.
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页数：9
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