•  
  •  
 

Corresponding Author(s)

向小乐（1989—），男，长沙理工大学副教授，博士。E-mail: xiangxiaole@csust.edu.cn

Abstract

Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, the modification methods of protein were discussed, and the future research and development direction of egg white transparent thermal gel was prospected.

Publication Date

7-22-2024

First Page

210

Last Page

218

DOI

10.13652/j.spjx.1003.5788.2024.80260

References

[1] WILSON P B. Recent advances in avian egg science: A review[J]. Poultry Science, 2017, 96（10）: 3 747-3 754.
[2] 张根生, 李琪, 黄昕钰, 等. 蛋清蛋白凝胶改性及其在肉制品加工中的应用[J]. 食品与机械, 2023, 39（4）: 198-204. ZHANG G S, LI Q, HUANG X Y, et al. Egg white protein gel modification and its application in meat processing[J]. Food & Machinery, 2023, 39（4）: 198-204.
[3] MINE Y. Recent advances in the understanding of egg white protein functionality[J]. Trends in Food Science & Technology, 1995, 6（7）: 225-232.
[4] MA Y Q, ZHAO Y, CHI Y J. Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage[J]. LWT-Food Science & Technology, 2019, 109: 123-129.
[5] LIU T T, ZHAO Y, WU N, et al. Egg white protein-based delivery system for bioactive substances: A review[J]. Critical Reviews in Food Science and Nutrition, 2024, 64（3）: 617-637.
[6] LIU X, WANG J Q, HUANG Q, et al. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis[J]. Food Hydrocolloids, 2020, 106: 105873.
[7] 陈彰毅. 强碱诱导的皮蛋蛋白凝胶形成机理研究[D]. 南昌: 南昌大学, 2015: 4. CHEN Z Y. Study on gel formation mechanism of preserved egg white gel induced by strong alkali[D]. Nanchang: Nanchang University, 2015: 4.
[8] GAO X J, YAO Y, WU N, et al. The sol-gel-sol transformation behavior of egg white proteins induced by alkali[J]. International Journal of Biological Macromolecules, 2020, 155: 588-597.
[9] CHEN Z Y, LI J K, TU Y G, et al. Changes in gel characteristics of egg white under strong alkali treatment[J]. Food Hydrocolloids, 2015, 45: 1-8.
[10] 耿嘉, 周援, 孙佳慧, 等. 鸽蛋的生产和贮藏研究进展[J]. 畜禽业, 2023, 34（5）: 49-52. GEN J, ZHOU Y, SUN J H, et al. Research progress in production and storage of pigeon eggs[J]. Livestock and Poultry Industry, 2023, 34（5）: 49-52.
[11] YANG C R, HU G, XIANG X L, et al. Translucency mechanism of heat-induced pigeon egg white gel[J]. International Journal of Biological Macromolecules, 2023, 253: 126909.
[12] DUAN X, LI M, SHAO J, et al. Effect of oxidative modification on structural and foaming properties of egg white protein[J]. Food Hydrocolloids, 2018, 75: 223-228.
[13] DONG X, ZHANG Y Q. An insight on egg white: From most common functional food to biomaterial application[J]. Journal of Biomedical Materials Research Part B: Applied Biomaterials, 2021, 109（7）: 1 045-1 058.
[14] JI S N, AHN D U, ZHAO Y L, et al. An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification[J]. Food Chemistry, 2020, 315: 126207.
[15] 黄群, 马美湖, 黄茜, 等. 鸡蛋清卵白蛋白与溶菌酶的两步超滤法分离[J]. 农业机械学报, 2012, 43（3）: 146-151. HUANG Q, MA M H, HUANG Q, et al. Separation of ovalbumin and lysozyme from chicken egg white using two-stage ultrafiltration technique[J]. Transactions of the Chinese Society for Agricultural Machinery, 2012, 43（3）: 146-151.
[16] 袁旦. 卵白蛋白的糖基化改性及其对陈皮油纳米乳液的稳定机理[D]. 武汉: 武汉轻工大学, 2017: 1. YUAN Q. Ovalbumin glycation and mechanism of the stabilization on aged orange peel oil[D]. Wuhan: Wuhan Polytechnic University, 2017: 1.
[17] WEIJERS M, DE HOOG E H A, STUART M A C, et al. Heat-induced formation of ordered structures of ovalbuminat low ionic strength studied by small angle X-ray scattering[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2005, 270: 301-308.
[18] BROERSEN K, VAN TEEFFELEN A M M, VRIES A, et al. Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 5 166-5 174.
[19] WEI Z H, CHEN Y S, WIJAYA W, et al. Hydrogels assembled from ovotransferrin fibrils and xanthan gum as dihydromyricetin delivery vehicles[J]. Food & Function, 2020, 11（2）: 1 478-1 488.
[20] 庄虎, 张珊, 杨俊鹏, 等. 超声辅助磷酸化修饰对卵转铁蛋白理化及乳化特性影响的研究[J]. 食品科技, 2022, 47（1）: 269-276. ZHUANG H, ZHANG S, YANG J P, et al. Effects of ultrasound-assisted phosphorylation on physicochemical and emulsifying properties of ovotransferrin[J]. Food Science and Technology, 2022, 47（1）: 269-276.
[21] KHAN M V, ISHTIKHAR M, RABBANI G, et al. Polyols （Glycerol and Ethylene glycol） mediated amorphous aggregate inhibition and secondary structure restoration of metalloproteinase-conalbumin （ovotransferrin）[J]. International Journal of Biological Macromolecules, 2017, 94（Pt A）: 290-300.
[22] HONG T, IWASHITA K, HANDA A, et al. Arginine prevents thermal aggregation of hen egg white proteins[J]. Food Research International, 2017, 97: 272-279.
[23] 纪胜男. 卵类粘蛋白的分离纯化及其胰蛋白酶抑制活性研究[D]. 武汉: 华中农业大学, 2020: 11. JI S N. Isolation and purification of ovomucoid and its inhibitory activity research of trypsin[D]. Wuhan: Huazhong Agricultural University, 2020: 11.
[24] 史晓霞. 蛋清卵类粘蛋白分离纯化, 结构表征及其过敏原性的研究[D]. 武汉: 华中农业大学, 2012: 2. SHI X X. Study on the isolation and purification, structural characterization and allergenicity of chicken egg white ovomucoid[D]. Wuhan: Huazhong Agricultural University, 2012: 2.
[25] WANG J Q, LIU X, LI S G, et al. Ovomucin may be the key protein involved in the early formation of egg-white thermal gel[J]. Food Chemistry, 2022, 366: 130596.
[26] YUNO-OHTA N, KATO T, ASHIZAWA S, et al. Role of ovomucoid in the gelation of a β-lactoglobulin-ovomucoid mixture[J]. Colloid and Polymer Science, 2016, 294（6）: 1 065-1 073.
[27] SYNGAI G G, AHMED G. Lysozyme: A natural antimicrobial enzyme of interest in food applications[M]// Enzymes in food biotechnology. [S.l.]: Academic Press, 2019: 169-179.
[28] GNAY N, KILIMCI U, ZTRK G. Lysozyme modified cryogels for efficient bacteria removal[J]. Chemical Papers, 2023, 77（10）: 5 839-5 846.
[29] 陈彰毅, 赵燕, 涂勇刚, 等. 蛋清蛋白质凝胶化机理的研究进展[J]. 食品工业科技, 2014, 35（4）: 369-373. CHEN Z Y, ZHAO Y, TU Y G, et al. Research progress in the gelation mechanism of egg white proteins[J]. Science and Technology of Food Industry, 2014, 35（4）: 369-373.
[30] QUAN T H, BENJAKUL S. Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 579: 123711.
[31] CAMPBELL L, RAIKOS V, EUSTON S R. Modification of functional properties of egg-white proteins[J]. Food/Nahrung, 2003, 47（6）: 369-376.
[32] 韩宗元, 邵俊花, 潘燕墨, 等. 蛋白质适度加工: 热聚集与凝胶品质阐述以及过度聚集的调控对策[J]. 食品科学, 2023, 44（9）: 177-184. HAN Z Y, SHAO J H, PAN Y M, et al. Moderate protein processing: Elucidation of thermal aggregation and gel quality and regulatory strategies for excessive aggregation[J]. Food Science, 2023, 44（9）: 177-184.
[33] DU X, ZHAO M N, PAN N, et al. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp （Cyprinus carpio） under the synergistic effects of pH and heating[J]. Food Chemistry, 2021, 362: 130222.
[34] NICOLAI T. Gelation of food protein-protein mixtures[J]. Advances in Colloid and Interface Science, 2019, 270: 147-164.
[35] 周长旭. 鸡蛋热诱导凝胶形成及凝胶特性的研究[D]. 南京: 南京农业大学, 2012: 7. ZHOU C X. Study on heat-induced gel formation and gel properties of egg[D]. Nanjing: Nanjing Agricultural University, 2012: 7.
[36] 丁雨欣. 不同热加工条件下柞蚕蛹蛋白质及全粉热诱导凝胶特性的研究[D]. 沈阳: 沈阳农业大学, 2023: 66. DING Y X. Studies on heat-induced gel properties of protein and raw flour of Antheraea pernyi pupae under different thermal processing conditions[D]. Shenyang: Shenyang Agricultural University, 2023: 66.
[37] 李俐鑫, 迟玉杰, 孙波, 等. 蛋清蛋白凝胶特性影响因素的研究[J]. 食品工业, 2008（2）: 54-57. LI L X, CHI Y J, SUN B, et al. Study on affecting factors of egg white protein gel property[J]. The Food Industry, 2008（2）: 54-57.
[38] 徐琳. 鸡蛋煮制过程中凝胶形成机理及正心技术探究[D]. 太谷: 山西农业大学, 2022: 6. XU L. Exploration of gel formation mechanism and positivetechnology during egg cooking process[D]. Taigu: Shanxi Agricultural University, 2022: 6.
[39] WANG J Q, LIU X, LI S G, et al. Ovomucin may be the key protein involved in the early formation of egg-white thermal gel[J]. Food Chemistry, 2021, 366: 130596.
[40] 何立超, 马素敏, 李成梁, 等. 不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J]. 食品工业科技, 2018, 39（6）: 25-30, 37. HE L C, MA S M, LI C L, et al. Effect of different cooking time on the textural profile and lipid composition ofhard-boiled egg[J]. Science and Technology of Food Industry, 2018, 39（6）: 25-30, 37.
[41] 杨雅婧, 徐琳, 杨须跃, 等. 蛋清蛋白热诱导凝胶特性研究[J]. 中国调味品, 2023, 48（11）: 5-10. YANG Y J, XU L, YANG X Y, et al. Study on heat-induced gel characteristics of egg white protein[J]. China Condiment, 2023, 48（11）: 5-10.
[42] MAISSA K, HAMADI A, ALI A M. The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel[J]. Food Hydrocolloids, 2018, 87: 11-19.
[43] HANDA A, TAKAHASHI K, KURODA N, et al. Heat-induced egg white gels as affected by pH[J]. Journal of Food Science, 1998, 63（3）: 403-407.
[44] LIU J B, CHAI J L, YUAN Y X, et al. Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties[J]. Food Hydrocolloids, 2022, 122: 107094.
[45] CROGUENNEC T, NAU F, BRULE G. Influence of pH and salts on egg white gelation[J]. Journal of Food Science, 2002, 67（2）: 608-614.
[46] HATTA H, KITABATAKE N, DOI E. Turbidity and hardness of a heat-induced gel of hen egg ovalbumin[J]. Agricultural and Biological Chemistry, 1986, 50（8）: 2 083-2 089.
[47] XUE H, HAN T F, ZHANG G W, et al. Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation[J]. Food Hydrocolloids, 2023, 140: 108589.
[48] DENG C Y, SHAO Y Y, XU M S, et al. Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel[J]. Food Hydrocolloids, 2020, 107: 105956.
[49] SOW L C, YANG H S. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin[J]. Food Hydrocolloids, 2015, 45: 72-82.
[50] KITABATAKE N, HATTA H, DOI E. Heat-induced and transparent gel prepared from hen egg ovalbumin in the presence of salt by a two-step heating method[J]. Agricultural and Biological Chemistry, 1987, 51（3）: 771-778.
[51] LI J H, ZHANG Y F, FAN Q, et al. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins[J]. Food Chemistry, 2018, 250: 1-6.
[52] AI M M, ZHOU Q, XIAO N, et al. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca（OH）2 with/without heating[J]. Food Hydrocolloids, 2020, 103: 105654.
[53] LI J H, ZHANG W J, TANG T T, et al. Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition[J]. Food Chemistry, 2023, 409: 135263.
[54] GUO J, ZHANG Y, YANG X Q. A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel[J]. Food Hydrocolloids, 2012, 26（1）: 277-285.
[55] 陈复生. 大豆蛋白凝胶光学性质及其应用的研究[D]. 北京: 中国农业大学, 2002: 11. CHEN F S. Studies onoptical properties and applications of soybean protein gels[D]. Beijing: China Agricultural University, 2002: 11.
[56] HONGSPRABHAS P, BARBUT S. Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate[J]. Journal of Food Science, 1997, 62（2）: 382-385.
[57] LI C, ARAKAWA T. Feasibility of circular dichroism to study protein structure at extreme concentrations[J]. International Journal of Biological Macromolecules, 2019, 132: 1 290-1 295.
[58] SUN C J, LIU J N, YANG N, et al. Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon[J]. Poultry Science, 2019, 98（10）: 4 516-4 521.
[59] 付胜勇, 卜柱, 汤青萍, 等. 不同品种鸽蛋组分, 蛋白透明度差异比较及相关性分析[J]. 中国家禽, 2020, 42（9）: 26-30. FU S Y, BU Z, TANG Q P, et al. Study on differences in components, boiled albumen transparency of eggs from different pigeon breeds and related correlation research[J]. China Poultry, 2020, 42（9）: 26-30.
[60] 朱小芳. 蛋鸽生产的发展前景研究[J]. 浙江畜牧兽医, 2004（2）: 18-19. ZHU X F. Research on the development prospect of egg pigeon production[J]. Zhejiang Journal Animal Science and Veterinary, 2004（2）: 18-19.
[61] VAN DER PLANCKEN I, VAN LOEY A, HENDRICKX M E. Combined effect of high pressure and temperature on selected properties of egg white proteins[J]. Innovative Food Science & Emerging Technologies, 2005, 6（1）: 11-20.
[62] KANAYA H K H, HARA K H K, NAKAMURA A N A, et al. Investigations of pressure and temperature effects on gelation process of egg white by time-resolved turbidimetric measurements[J]. Japanese Journal of Applied Physics, 1994, 33（5R）: 2 817-2 820.
[63] 周绪霞, 陈婷, 吕飞, 等. 茶多酚改性对蛋清蛋白凝胶特性的影响及机理[J]. 食品科学, 2018, 39（16）: 13-18. ZHOU X X, CHEN T, LU F, et al. Effect and mechanism of modification with tea polyphenols on the gel properties of egg white protein[J]. Food Science, 2018, 39（16）: 13-18.
[64] WANG Z Y, XIAO N, GUO S G, et al. Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties[J]. Food Hydrocolloids, 2024, 149: 109514.
[65] 叶阳, 王洋, 王凌云. 不同碱液对鸡蛋清凝胶特性的影响研究[J]. 食品工业科技, 2013, 34（3）: 147-149. YE Y, WANG Y, WANG L Y. Influence of different alkali on gel properties of hen egg white[J]. Science and Technology of Food Industry, 2013, 34（3）: 147-149.
[66] CAMPBELL L, RAIKOS V, EUSTON S R. Modification of functional properties of egg-white proteins[J]. Food/Nahrung, 2003, 47（6）: 369-376.
[67] 熊舟翼. 磷酸化对卵白蛋白分子特性和功能性质的影响及其机制研究[D]. 武汉: 华中农业大学, 2017: 7. XIONG Z Y. The effect of phosphorylation on the molecular characteristics and functional properties of ovalbumin and study of the mechanism[D]. Wuhan: Huazhong Agricultural University, 2017: 7.
[68] WU Y Y, XIANG X L, LIU L, et al. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein[J]. LWT-Food Science and Technology, 2022, 171: 114155.
[69] HU G, HUANG X Y, MA J X, et al. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment[J]. Food Research International, 2023, 165: 112174.
[70] HU G, MA M, BATOOL Z, et al. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications[J]. Food Chemistry, 2022, 369: 130912.
[71] WANG C Y, LI J H, LI X, et al. Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide[J]. Food Hydrocolloids, 2020, 99: 105356.
[72] 袁一心. 硫酸化多糖介导的蛋清蛋白凝胶特性及增凝机理研究[D]. 长春: 吉林大学, 2023: 28. YUAN Y X. Influence by sulfated polysaccharides insight into the mechanism of egg white protein gelling properties[D]. Changchun: Jilin University, 2023: 28.
[73] WANG C Y, LI J H, LI X, et al. Emulsifying properties of glycation or glycation-heat modified egg white protein[J]. Food Research International, 2019, 119: 227-235.
[74] BELYAVIN C G. Eggs: Use in the food industry[J]. Encyclopedia of Food and Health, 2016: 476-479.
[75] MA Z H, CHI Y, ZHANG H J, et al. Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein[J]. Food Chemistry, 2022, 387: 132850.
[76] PLANCKEN I V D, LOEY A V, HENDRICKX M E. Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study[J]. Journal of Food Engineering, 2006, 75（3）: 316-326.
[77] MA Y Q, SHAN A S, WANG R H, et al. Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat[J]. Food Hydrocolloids, 2021, 110: 106149.
[78] CHENG Y, WANG J T, CHI Y, et al. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels[J]. Journal of the Science of Food and Agriculture, 2021, 101（2）: 433-440.
[79] 熊舟翼, 马美湖, 蔡朝霞, 等. 卵白蛋白修饰改性对功能活性影响的研究进展[J]. 湖北农业科学, 2013, 52（15）: 3 473-3 477. XIONG Z Y, MA M H, CAI C X, et al. Research advance on the influence of modification on functional activity of ovalbumin[J]. Hubei Agricultural Sciences, 2013, 52（15）: 3 473-3 477.
[80] SUN J, MU Y Y, JING H, et al. Effects of single- and dual-frequency ultrasound on the functionality of egg white protein[J]. Journal of Food Engineering, 2020, 277: 109902.
[81] XIONG W F, WANG Y T, ZHANG C L, et al. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties[J]. Ultrasonics Sonochemistry, 2016, 31: 302-309.
[82] WANG Y C, ZHANG M, ADHIKARI B, et al. The application of ultrasound pretreatment and pulse-spouted bed microwave freeze drying to produce desalted duck egg white powders[J]. Drying Technology, 2013, 31（15）: 1 826-1 836.
[83] 刘松, 张东旭, 堵国成, 等. 微生物谷氨酰胺转胺酶的表达及分子改造研究进展[J]. 生物工程学报, 2011, 27（12）: 1 681-1 689. LIU S, ZHANG D X, DU G C, et al. Progress in expression and molecular modification of microbial transglutaminase[J]. Chinese Journal of Biotechnology, 2011, 27（12）: 1 681-1 689.
[84] HUYST A M R, DELEU L J, LUYCKX T, et al. Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation[J]. Food Hydrocolloids, 2022, 131: 107784.
[85] LU X, HUANG X, MA B, et al. Modification methods and applications of egg protein gel properties: A review[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21（3）: 2 233-2 252.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.