Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Abstract

Egg white protein (EWP) has excellent gelling and rheological properties but is susceptible to various external conditions, such as the addition of saccharides. In this study, the effects of glucose, maltodextrin, dextran T20, and dextran T40 on the rheological and gelling properties and water mobility of EWP were elucidated. Results showed that the native EWP solution formed a more elastic gel, whereas the EWP–saccharide mixtures formed a more viscous gel. Moreover, the addition of saccharides would reduce the hardness of EWP gel because adding saccharides to the EWP solution might inhibit the denaturation and unfolding of the EWP molecules. The results of texture profile analysis showed that the gel hardness of the EWP–saccharide gels was weak when the molecular weight of the saccharides introduced into the EWP solution was large. Moreover, the saccharide loosened the secondary structure of EWP in EWP–saccharides gel and this condition decreased the gel hardness. Furthermore, low-field nuclear magnetic resonance revealed that the addition of saccharides lowered the formation rate of EWP gels by delaying the migration of immobile water. The work provides an important theoretical basis for the application of EWP in saccharide systems.