Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white. (15th March 2023)

• Record Type: Journal Article
• Authors: Tan, Ji'en; Deng, Chunyang; Yao, Yao; Wu, Na; Du, Huaying; Xu, Mingsheng; Chen, Shuping; Zhao, Yan; Tu, Yonggang
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Preserved egg white -- Copper salts -- Gel characteristics -- Physicochemical properties -- Microstructure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134756
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of anions on the gel properties of preserved egg white (PEW) was studied. The main forces that maintain the gel of PEW are ionic and disulfide bonds. Under the action of alkali, the α-helical structure is converted into β-structure. Copper chloride (CuCl2 ) could accelerate the pickling process of preserved eggs. Abstract: This study was conducted to investigate the effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white (PEW) during pickling. With increased pickling time, the alkalinity of the pickling solution and the moisture of PEW pickled by three copper salts (CuSO4, CuCl2 and Cu(CH3 COO)2 ) gradually decreased, while the pH showed dynamic trends. During the early stage of pickling, the viscosity of PEW changed dynamically. With the progress of pickling, the hardness and springiness of PEW increased gradually and the α-helix structure gradually transformed into a more stable β-structure. The main forces that maintained PEW gel were ionic and disulfide bonds. In the early stage of pickling, the alkali penetration rate of CuCl2 pickled preserved eggs was faster, and better gel strength and network structure were observed, followed by CuSO4 and Cu(CH3 COO)2, while there were no significant differences in the later stage of pickling.