Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589166 | Food Chemistry | 2016 | 8 Pages |
Abstract
Changes in gel microstructure characteristics and in intermolecular interactions of preserved egg whites during pickling were investigated. Spin-spin relaxation times of preserved egg whites significantly decreased in the first 8Â days and remained unchanged after the 16th day. SEM images revealed a three-dimensional gel network, interwoven with a loose linear fibrous mesh structure. The protein gel mesh structure became more regular, smaller, and compacted with pickling time. Free sulfhydryl contents in the egg whites increased significantly, while total sulfhydryl contents dramatically decreased during pickling. The primary intermolecular forces in the preserved egg white gels were ionic and disulfide bonds. Secondary forces included hydrophobic interaction and relatively few hydrogen bonds. During the first 8Â days, the proportion of ionic bonds sharply decreased, and that of disulfide bonds increased over the first 24Â days.
Keywords
LF-NMRβ-Mercaptoethanol (PubChem CID: 1567)5,5′-Dithiobis(2-nitrobenzoic acid) (PubChem CID: 6254)PEWESEMCopper sulfate (PubChem CID: 24462)Low-field NMRSDS–PAGEβ-MeAcetic acid (PubChem CID: 176)sodium dodecyl sulfate–polyacrylamide gel electrophoresisUrea (PubChem CID: 1176)Beta-mercaptoethanolMicrostructureSodium dodecyl sulfate (PubChem CID: 3423265)Intermolecular forceSodium hydroxide (PubChem CID: 14798)Disulfide bondSodium chloride (PubChem CID: 5234)Glutaraldehyde (Pubchem CID: 3485)Glycine (PubChem CID: 750)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu,