Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking
Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymeth...
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002685 |
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| author | Anyu Zhang Jun Ma Peiyao Long Yajun Zheng Yichan Zhang |
| author_facet | Anyu Zhang Jun Ma Peiyao Long Yajun Zheng Yichan Zhang |
| author_sort | Anyu Zhang |
| collection | DOAJ |
| description | Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (p < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (p < 0.05). Adding CERDF and CERDF-UDEC (3–5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility. |
| format | Article |
| id | doaj-art-86f3fcbed2f94bf2b2fd3a4c197d1bed |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-86f3fcbed2f94bf2b2fd3a4c197d1bed2025-08-20T02:38:06ZengElsevierCurrent Research in Food Science2665-92712024-01-01910094110.1016/j.crfs.2024.100941Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinkingAnyu Zhang0Jun Ma1Peiyao Long2Yajun Zheng3Yichan Zhang4Food Science College of Shanxi Normal University, Taiyuan, 030092, ChinaShanxi Province Cancer Hospital, Taiyuan, 030013, China; Shanxi Hospital Affiliated to Cancer Hospital, Chinese Academy of Medical Sciences, Taiyuan, 030013, China; Cancer Hospital Affiliated to Shanxi Medical University, Taiyuan, 030013, ChinaFood Science College of Shanxi Normal University, Taiyuan, 030092, ChinaFood Science College of Shanxi Normal University, Taiyuan, 030092, China; Corresponding author. Shanxi Normal University, Taiyuan, 030092. ChinaFood Science College of Shanxi Normal University, Taiyuan, 030092, ChinaCoconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (p < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (p < 0.05). Adding CERDF and CERDF-UDEC (3–5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.http://www.sciencedirect.com/science/article/pii/S2665927124002685Coconut endosperm fiberUltrasonicDual enzymatic hydrolysisCrosslinkingCarboxymethylationEgg white protein gel |
| spellingShingle | Anyu Zhang Jun Ma Peiyao Long Yajun Zheng Yichan Zhang Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking Current Research in Food Science Coconut endosperm fiber Ultrasonic Dual enzymatic hydrolysis Crosslinking Carboxymethylation Egg white protein gel |
| title | Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| title_full | Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| title_fullStr | Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| title_full_unstemmed | Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| title_short | Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| title_sort | improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking |
| topic | Coconut endosperm fiber Ultrasonic Dual enzymatic hydrolysis Crosslinking Carboxymethylation Egg white protein gel |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002685 |
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