Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003206 |
| _version_ | 1797383729047404544 |
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| author | Xin Li Qun Huang Yufeng Zhang Xiang Huang Yongyan Wu Fang Geng Mingzheng Huang Peng Luo Xiefei Li |
| author_facet | Xin Li Qun Huang Yufeng Zhang Xiang Huang Yongyan Wu Fang Geng Mingzheng Huang Peng Luo Xiefei Li |
| author_sort | Xin Li |
| collection | DOAJ |
| description | Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20–1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced. |
| first_indexed | 2024-03-08T21:25:41Z |
| format | Article |
| id | doaj.art-f19e841f7bb640db8815c49670b7dd33 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:41Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-f19e841f7bb640db8815c49670b7dd332023-12-21T07:36:25ZengElsevierFood Chemistry: X2590-15752023-12-0120100877Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gelXin Li0Qun Huang1Yufeng Zhang2Xiang Huang3Yongyan Wu4Fang Geng5Mingzheng Huang6Peng Luo7Xiefei Li8School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaCollege of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; Corresponding authors at: Guizhou Medical University, Gui'an New District, Guizhou Province 550025, PR China.School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: Guizhou Medical University, Gui'an New District, Guizhou Province 550025, PR China.School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: Guizhou Medical University, Gui'an New District, Guizhou Province 550025, PR China.Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20–1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.http://www.sciencedirect.com/science/article/pii/S2590157523003206Modified cellulosesYolk gelPerformance improvementMechanism research |
| spellingShingle | Xin Li Qun Huang Yufeng Zhang Xiang Huang Yongyan Wu Fang Geng Mingzheng Huang Peng Luo Xiefei Li Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel Food Chemistry: X Modified celluloses Yolk gel Performance improvement Mechanism research |
| title | Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel |
| title_full | Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel |
| title_fullStr | Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel |
| title_full_unstemmed | Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel |
| title_short | Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel |
| title_sort | study on the mechanism of modified cellulose improve the properties of egg yolk gel |
| topic | Modified celluloses Yolk gel Performance improvement Mechanism research |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003206 |
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