Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg
The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can...
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MDPI AG
2024-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1107 |
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| author | Jiayu Guo Xin Gao Yujie Chi Yuan Chi |
| author_facet | Jiayu Guo Xin Gao Yujie Chi Yuan Chi |
| author_sort | Jiayu Guo |
| collection | DOAJ |
| description | The potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient (<i>K</i> value), and fluidity index (<i>n</i>). These changes indicate delayed thermal denaturation. In addition, KCl decreased the content of β-sheet and random coil structures and increased the content of α-helix and β-turn structures. The optimal results were obtained with 2% KCl addition, leading to an increase in T<sub>p</sub> up to 85.09 °C. The correlation results showed that T<sub>p</sub> was positively correlated with solubility, α-helix and β-turn but negatively correlated with Δ<i>H</i>, turbidity, β-sheet and random coil. Overall, compared to NaCl, 2% KCl is more effective in delaying the thermal aggregation of LWE, and these findings lay a solid theoretical foundation for the study of sodium substitutes in heat-resistant liquid egg products. |
| first_indexed | 2024-04-24T10:45:03Z |
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| id | doaj.art-efed864b88b24d1bb7859104345a8c60 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:03Z |
| publishDate | 2024-04-01 |
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| spelling | doaj.art-efed864b88b24d1bb7859104345a8c602024-04-12T13:18:41ZengMDPI AGFoods2304-81582024-04-01137110710.3390/foods13071107Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole EggJiayu Guo0Xin Gao1Yujie Chi2Yuan Chi3College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150030, ChinaThe potential of potassium chloride (KCl) to be used as a substitute for sodium chloride (NaCl) was studied by monitoring the effects of salt treatment on thermal behavior, aggregation kinetics, rheological properties, and protein conformational changes. The results show that the addition of KCl can improve solubility, reduce turbidity and particle size, and positively influence rheological parameters such as apparent viscosity, consistency coefficient (<i>K</i> value), and fluidity index (<i>n</i>). These changes indicate delayed thermal denaturation. In addition, KCl decreased the content of β-sheet and random coil structures and increased the content of α-helix and β-turn structures. The optimal results were obtained with 2% KCl addition, leading to an increase in T<sub>p</sub> up to 85.09 °C. The correlation results showed that T<sub>p</sub> was positively correlated with solubility, α-helix and β-turn but negatively correlated with Δ<i>H</i>, turbidity, β-sheet and random coil. Overall, compared to NaCl, 2% KCl is more effective in delaying the thermal aggregation of LWE, and these findings lay a solid theoretical foundation for the study of sodium substitutes in heat-resistant liquid egg products.https://www.mdpi.com/2304-8158/13/7/1107liquid whole eggpotassium chlorideaggregation behaviorrheological properties |
| spellingShingle | Jiayu Guo Xin Gao Yujie Chi Yuan Chi Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg Foods liquid whole egg potassium chloride aggregation behavior rheological properties |
| title | Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg |
| title_full | Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg |
| title_fullStr | Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg |
| title_full_unstemmed | Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg |
| title_short | Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg |
| title_sort | potassium chloride as an effective alternative to sodium chloride in delaying the thermal aggregation of liquid whole egg |
| topic | liquid whole egg potassium chloride aggregation behavior rheological properties |
| url | https://www.mdpi.com/2304-8158/13/7/1107 |
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