Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

ABSTRACT: This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel (HEWG). The results indicated that, during braising, soluble protein and hardness showed an overall increasing trend. The absolute Zeta potential value show...

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Bibliographic Details
Main Authors: Hui Xue, Meng Xu, Guowen Zhang, Ping Wang, Lin Yu, Ying Zhao, Yonggang Tu, Yan Zhao
Format: Article
Language:English
Published: Elsevier 2022-05-01
Series:Poultry Science
Subjects:
shikimic acid
egg white
braising
gelation
aggregation
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122000827

Internet

http://www.sciencedirect.com/science/article/pii/S0032579122000827

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