Relationship between structure characteristics and gelling properties of thermo-modified egg white protein during storage

The relationship between gelling properties and structure characteristics of thermo-modified egg white protein (TMEWP) during storage was investigated.The results showed that the hardness and water holding capacity of the thermo-modified egg white protein was decreased by 56.88% and 21.76%, respectively, with 6 months of storage.The gel exhibited multiporous and loose microstructure.Surface hydrophobicity, surface and total sulfhydryl group of EWMH decreased by 35.19%, 42.60% and 13.20% during storage.The result of circular dichroism spectra indicated that the secondary structure of the TMEWP changed slightly.The decreasement of tryptophan fluoresecence intersity of EWMH suggested the EWMH converted to compact conformation.The fold of structure was owing to the change of gelling properties of TEMWP.