Changes of gel properties during heating of duck albumen induced by alkali

Authors

LING Zi-ting, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Livestock and Poultry Product Processing and Safety Research Center, Guangzhou, Guangdong 510642 , China
JIANG Ai-min, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
ZHOU Quan, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Center of Guangzhou Food and Drug Administration, Guangzhou, Guangdong 510000 , China
FAN Hong, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Livestock and Poultry Product Processing and Safety Research Center, Guangzhou, Guangdong 510642 , China
AI Min-min, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Livestock and Poultry Product Processing and Safety Research Center, Guangzhou, Guangdong 510642 , China
CAO Yuan-yuan, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Livestock and Poultry Product Processing and Safety Research Center, Guangzhou, Guangdong 510642 , China

Abstract

In this study, the effects of heating temperature on the gelation properties of duck albumen with 0.50% NaOH were studied by measuring the texture, water-holding capacity, pH, color, SDS-PAGE and net-work protein of duck albumen in the range of 65~95 ℃. The results showed that the firmness of the gel increased from 68.88 g to the maximum 652.35 g (70 ℃) after heating, with an increase of 8.47 times. Moreover, the elasticity increased from 45.20% to 77.5% as heated to 95 ℃. The water-holding capacity of the alkali-induced duck albumen gel increased to a maximum of 89.02% at 75 ℃, and then decreased to 79.03% at 95 ℃. The gel pH value decreased from 11.18 to 10.78 ℃ after heated to 95 ℃. The Browning degree of albumen deepened with the increase of temperature. After heating above 65 ℃, protein aggregation occurred and a new band with a molecular weight greater than 97.4 kDa was found in the electrophoresis pattern. Net-work protein content reached the maximum value of 8.15% at 75 ℃, and then decreased to 7.21% at 95 ℃ due to thermal decomposition. In conclusion, the alkali-induced gel of 0.50% NaOH with excellent texture characteristics could be obtained by heating at 70 ℃.

Publication Date

3-28-2020

First Page

1

Last Page

6

DOI

10.13652/j.issn.1003-5788.2020.03.001

Recommended Citation

Zi-ting, LING; Ai-min, JIANG; Quan, ZHOU; Hong, FAN; Min-min, AI; and Yuan-yuan, CAO (2020) "Changes of gel properties during heating of duck albumen induced by alkali," Food and Machinery: Vol. 36: Iss. 3, Article 1.
DOI: 10.13652/j.issn.1003-5788.2020.03.001
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/1

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