title: Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.
abstract: Egg whites can undergo gelation at extreme pH. In this paper, the effects of NaOH concentration (1.5, 2, 2.5, and 3%), temperature (10, 20, 30, and 40°C), and additives (metallic compounds, carbohydrates, stabilizers, and coagulants) on the strength of alkaline-induced egg white gel were investigated. Results showed that NaOH concentration and induced temperature significantly affected the rate of formation and peak strength of the egg white gel. Of the 6 metallic compounds used in this experiment, CuSO₄exhibited the optimal effect on the strength of alkaline-induced egg white gel, followed by MgCl₂, ZnSO4, PbO, and CaCl₂. When CuSO₄concentration was 0.2%, the gel strength increased by 31.92%. The effect of Fe₂(SO₄)₃was negligible. Of the 5 carbohydrate additives, xanthan gum (0.2%) caused the highest increase (54.31%) in the strength of alkaline-induced egg white gel, followed by sodium alginate, glucose, starch, and sucrose. Meanwhile, propylene glycol (0.25%) caused the highest improvement (15.78%) in the strength of alkaline-induced egg white gel among the 3 stabilizing agents and coagulants used, followed by Na₂HPO₄and glucono-δ-lactone.
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Nanchang University, Nanchang 330047, China Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional food, Jiangxi Agricultural University, Nanchang 330045, China tygzy1212@aliyun.com.
authors.forename: Yonggang
authors.initials: Y
authors.lastname: Tu
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Nanchang University, Nanchang 330047, China Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
authors.forename: Jianke
authors.initials: J
authors.lastname: Li
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional food, Jiangxi Agricultural University, Nanchang 330045, China.
authors.forename: Mingsheng
authors.initials: M
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Nanchang University, Nanchang 330047, China Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
authors.forename: Youxian
authors.initials: Y
authors.lastname: Yang
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional food, Jiangxi Agricultural University, Nanchang 330045, China.
authors.forename: Xuliang
authors.initials: X
authors.lastname: Nie
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional food, Jiangxi Agricultural University, Nanchang 330045, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Yao
authors.affiliation: Jiangxi Key Laboratory of Natural Products and Functional food, Jiangxi Agricultural University, Nanchang 330045, China.
authors.forename: Huaying
authors.initials: H
authors.lastname: Du
mesh_terms: D000818:Animals; D004305:Dose-Response Relationship, Drug; D004372:Ducks; D004529:Egg White / Q000737:chemistry*; D005079:Excipients / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation; D005782:Gels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D013696:Temperature
chemical_list: D005079:Excipients; D005503:Food Additives; D005782:Gels
keywords: additive; alkaline; egg white; gel strength