Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel

ZHANG Yingping; YANG Huijuan; ZHANG Jin; YAN Mingxing; ZHANG Xi; ZHU Renjun; TANG Honggang

doi:10.13386/j.issn1002-0306.2020050262

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 343-347,356. > DOI: 10.13386/j.issn1002-0306.2020050262

ZHANG Yingping, YANG Huijuan, ZHANG Jin, YAN Mingxing, ZHANG Xi, ZHU Renjun, TANG Honggang. Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel[J]. Science and Technology of Food Industry, 2021, 42(6): 343-347,356. DOI: 10.13386/j.issn1002-0306.2020050262

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Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

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Received Date: May 24, 2020
Available Online: March 15, 2021

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Abstract

Abstract

In order to further understand the influence of different factors on the gel properties of egg proteins, researchers at home and abroad have conducted a lot of targeted research work. This paper comprehensively discusses the eggs in the protein composition and gel forming mechanism, analyzed the temperature, pressure, pH, protein, enzyme, salt, protein concentration and processing time on the influence of egg protein gel properties, including temperature, pressure, pH, salt, processing time several factors influence on egg protein gel properties research are more comprehensive, but the influence of enzyme on the egg protein gel characteristic research is relatively small, the study of enzyme species is relatively single. This paper summarizes the research status of these influencing factors, in order to provide some basis for the control of technological parameters in the deep processing of eggs, and to provide theoretical reference for further improving the gel quality of egg processing products.
- egg,
- protein,
- gel characteristics,
- influence factor

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References (46)

References

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