文献类型：期刊文献

英文题名：Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment

作者：Xiang, Xiaole[1]; Hu, Gan[2]; Yu, Zhuosi[1]; Li, Xianghong[1]; Wang, Faxiang[1]; Ma, Xiayin[1]; Huang, Yiqun[1]; Liu, Yongle[1]; Chen, Lei[3]

机构：[1] School of Food Science and Bioengineering, Changsha University of Science and Technology, Hunan, Changsha, China; [2] National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan, China; [3] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China

年份：2022

卷号：79

外文期刊名：Innovative Food Science and Emerging Technologies

收录：EI(收录号：20222612287018)

语种：英文

外文关键词：Emulsification - Emulsions - Gels - Heat treatment - Oilseeds - Ostwald ripening - Proteins - Saturated fatty acids - Vegetable oils

外文摘要：Egg white (EW) and peanut oil (PO), show good gel and flavor properties and were used to study the effects of lipid and heat treatment on the texture and flavor of emulsion gels. Good emulsification was obtained at low protein concentrations, and extremely high or low protein concentrations were essential for the formation of emulsion gel hardness, whereas the chewiness of emulsion gels with intermediate protein concentrations was sensitive to heat treatment. A new nonflowing proton (H+) from EW and lipid was integrated, and the water and lipids were closely bonded with other macromolecules in EW-PO emulsions. The bound and free water were combined with nonflowing water in emulsion gels due to heat treatment. 2-Methylbenzyl alcohol, octanoic acid ethyl ester, phenol and nicotinyl alcohol were the main flavor components of EW and PO, whereas 3,5-diethyl-2-methyl-pyrazine and 1-methyl-1H-pyrrole-2-carboxaldehyde were produced during the formation of the EW-PO emulsion. The formation of methylene-benzeneacetonitrile, 1H-pyrrole-2-carboxaldehyde, etc., in EW-PO emulsion gels were affected by the proportion of PO. Phthalic acid, benzaldehyde, 2,3-dihydro-benzofuran, 4-bromo-3-chloro-N-(4-methylthiobenzylydene)-benzenamine, 2-aminopyridine, hexanal, heptaethylene glycol monododecyl ether, isophytol and nicotinyl alcohol, etc., were formed in EW-PO emulsion gels. The main and differential flavors of EW-PO emulsions (or gels) may be attributed to EW and peanut oil, and the variation in flavor emitted from peanut oil and EW-PO gels was induced by heat treatment. ? 2022