Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

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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Bibliographic Details
Main Authors: Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu, Xingmin Li
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
egg white protein
polysaccharide
functional characteristics
intermolecular interaction
aggregation state
Online Access:https://www.mdpi.com/2304-8158/11/14/2119

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