Abstract
Mixed gels of egg yolk granules (EYGs) and salted ovalbumin (SO) with different pH values were constructed to design gels of great quality and nutritional properties. However, the formation and dietary properties of mixed gels may be affected by the phase behavior of the mixed protein solution. In this study, the pH was adjusted from 3.0 to 8.0 to tune phase behavior of mixed protein solution before heating. The results demonstrated the presence of a collapsed gel and a dense phase network at pH 3.0 caused by phase separation. As the pH increased and phase separation disappeared, the EYGs-SO gel network showed a filling network structure and then changed to a loose interpenetrating network gel structure with a decreased fractal dimension (from 2.94% to 2.89%). The interpenetrating network improved gel hardness and water-holding capacity. During gelation, the phase separation reduced the gelation transition temperature. The main forces that support EYGs-SO gel were hydrogen and disulfide bonds. Moreover, EYGs-SO showed greater calcium bioaccessibility (7.85% - 8.08%) at pH 3.0, 4.0, and 5.0. In summary, the phase behavior in mixed solution modulates the gelation of mixed gels. The construction of mixed gels also provides ideas and strategies for the value-added utilization of salted egg whites.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
