Research progress on the affecting factors of heat-induced gelation of egg albumin

Authors

LIU Xin-ci, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
LV Yun-xiong, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
SUN Wei-bao, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
XU Fan, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
YUE Xiao-xia, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
ZHANG Gen-sheng, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China

Abstract

This review summarized the microstructure, gelation process and the mechanism of gel properties of heat-induced from egg albumin. The effects of glycosylation, salt, enzymes, pH, adding NaCl or adjusting pH to synergistic glycosylation or enzyme on heat-induced gelation of egg white protein were discussed emphatically, and the research direction and application of heat-induced gelation of egg albumin were also prospected.

Publication Date

1-28-2021

First Page

210

Last Page

214

DOI

10.13652/j.issn.1003-5788.2021.01.035

Recommended Citation

Xin-ci, LIU; Yun-xiong, LV; Wei-bao, SUN; Fan, XU; Xiao-xia, YUE; and Gen-sheng, ZHANG (2021) "Research progress on the affecting factors of heat-induced gelation of egg albumin," Food and Machinery: Vol. 37: Iss. 1, Article 35.
DOI: 10.13652/j.issn.1003-5788.2021.01.035
Available at: https://www.ifoodmm.cn/journal/vol37/iss1/35

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