Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism
This study evaluated the effects of three polysaccharides, xanthan gum (XG), kappa-carrageenan (CA), and guar gum (GG), on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide–EWL complex. T...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2119 |
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| author | Sijia Gong Xuefeng Shi Jiangxia Zheng Ruitong Dai Junying Li Guiyun Xu Xingmin Li |
| author_facet | Sijia Gong Xuefeng Shi Jiangxia Zheng Ruitong Dai Junying Li Guiyun Xu Xingmin Li |
| author_sort | Sijia Gong |
| collection | DOAJ |
| description | This study evaluated the effects of three polysaccharides, xanthan gum (XG), kappa-carrageenan (CA), and guar gum (GG), on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide–EWL complex. The results showed that the addition of XG and GG significantly improved the foaming stability of EWL on the one hand, from 66% to 78% and 69%, respectively (<i>p</i> < 0.05). On the other hand, the addition of XG and GG significantly improved the foam uniformity and density, and the average foam area decreased from 0.127 to 0.052 and 0.022 mm<sup>2</sup>, respectively (<i>p</i> < 0.05). The addition of XG and CA significantly improved the emulsification activity index (from 13.32 to 14.58 and 14.36 m<sup>2</sup>/mg, respectively, <i>p</i> < 0.05) and the emulsion stability index (from 50.89 to 53.62 and 52.18 min, respectively, <i>p</i> < 0.05), as well as the interfacial protein adsorption at the oil–water interface; it also reduced the creaming index. However, GG negatively affected these indicators. Furthermore, the electrostatic and hydrophobic interactions among molecules in EWL due to XG and the electrostatic, hydrogen bonding, and hydrophobic interactions among molecules in EWL due to CA ultimately led to the irregular aggregation of egg white proteins. Hydrophobic interactions and disulfide bonds between molecules in EWL–containing GG formed filamentous aggregations of egg white proteins. This work reveals that molecules in the polysaccharide–egg white complexes aggregate by interaction forces, which in turn have different effects on the foaming and emulsifying properties of egg white proteins. |
| first_indexed | 2024-03-09T03:24:31Z |
| format | Article |
| id | doaj.art-772982ca0a19414f9eb75a8533c07916 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:24:31Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-772982ca0a19414f9eb75a8533c079162023-12-03T15:03:44ZengMDPI AGFoods2304-81582022-07-011114211910.3390/foods11142119Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction MechanismSijia Gong0Xuefeng Shi1Jiangxia Zheng2Ruitong Dai3Junying Li4Guiyun Xu5Xingmin Li6College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100193, ChinaCollege of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100193, ChinaThis study evaluated the effects of three polysaccharides, xanthan gum (XG), kappa-carrageenan (CA), and guar gum (GG), on the foaming and emulsifying properties of egg white liquid (EWL) and explored the intermolecular interactions and aggregation states in the initial polysaccharide–EWL complex. The results showed that the addition of XG and GG significantly improved the foaming stability of EWL on the one hand, from 66% to 78% and 69%, respectively (<i>p</i> < 0.05). On the other hand, the addition of XG and GG significantly improved the foam uniformity and density, and the average foam area decreased from 0.127 to 0.052 and 0.022 mm<sup>2</sup>, respectively (<i>p</i> < 0.05). The addition of XG and CA significantly improved the emulsification activity index (from 13.32 to 14.58 and 14.36 m<sup>2</sup>/mg, respectively, <i>p</i> < 0.05) and the emulsion stability index (from 50.89 to 53.62 and 52.18 min, respectively, <i>p</i> < 0.05), as well as the interfacial protein adsorption at the oil–water interface; it also reduced the creaming index. However, GG negatively affected these indicators. Furthermore, the electrostatic and hydrophobic interactions among molecules in EWL due to XG and the electrostatic, hydrogen bonding, and hydrophobic interactions among molecules in EWL due to CA ultimately led to the irregular aggregation of egg white proteins. Hydrophobic interactions and disulfide bonds between molecules in EWL–containing GG formed filamentous aggregations of egg white proteins. This work reveals that molecules in the polysaccharide–egg white complexes aggregate by interaction forces, which in turn have different effects on the foaming and emulsifying properties of egg white proteins.https://www.mdpi.com/2304-8158/11/14/2119egg white proteinpolysaccharidefunctional characteristicsintermolecular interactionaggregation state |
| spellingShingle | Sijia Gong Xuefeng Shi Jiangxia Zheng Ruitong Dai Junying Li Guiyun Xu Xingmin Li Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism Foods egg white protein polysaccharide functional characteristics intermolecular interaction aggregation state |
| title | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism |
| title_full | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism |
| title_fullStr | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism |
| title_full_unstemmed | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism |
| title_short | Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism |
| title_sort | effect of xanthan gum kappa carrageenan and guar gum on the functional characteristics of egg white liquid and intermolecular interaction mechanism |
| topic | egg white protein polysaccharide functional characteristics intermolecular interaction aggregation state |
| url | https://www.mdpi.com/2304-8158/11/14/2119 |
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