Study on the Construction and Gel Properties of Plant Simulated Egg Liquid System

NIU Wei; YU Jiao; XUE Changhu; XUE Yong

doi:10.13386/j.issn1002-0306.2021080353

Volume 43 Issue 11

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(11): 65-73. > DOI: 10.13386/j.issn1002-0306.2021080353

NIU Wei, YU Jiao, XUE Changhu, et al. Study on the Construction and Gel Properties of Plant Simulated Egg Liquid System[J]. Science and Technology of Food Industry, 2022, 43(11): 65−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080353.

Citation:

PDF (6390 KB)

Study on the Construction and Gel Properties of Plant Simulated Egg Liquid System

College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

More Information

Received Date: August 30, 2021
Available Online: March 31, 2022

Graphical Abstract

Abstract

Abstract

In this study, mung bean protein, methyl cellulose, κ-carrageenan (KC) and high acyl gellan gum (HA) were used as raw materials to construct a simulated egg liquid system based on mung bean protein. The effects of the ratios of KC and HA on the textural properties, rheological properties, water holding capacity (WHC) and microstructure of simulated egg liquid were investigated by measuring the textural results, dynamic rheology, WHC and microstructure. The textural analysis and WHC results suggested that KC was the decisive factor for the gel strength and hardness of the simulated egg liquid gels, HA contributed significantly to the springiness, cohesiveness, chewiness and WHC. The temperature scanning results showed that G′ and G" of the simulated egg liquid and natrual egg liquid increased gradually during heating and cooling, and G' was always greater than G", indicating that the two systems were dominated by elasticity. As the proportion of HA increased, the viscosity, the storage modulus (G′) and loss modulus (G″) of the compound sol system increased, showing that HA could improve viscoelasticity properties of the simulated egg liquid sol. Scanning electron microscopy (SEM) results showed that KC and HA might form separate and interpenetrating polymer networks and the gel network structure was formed due to the certain compatibility and crosslinking between KC and HA. The sensory evaluation results showed that when the KC/HA ratio was 1.2:0.4, the comprehensive sensory score of the simulated fried egg was the highest, which was the closest to the natural fried egg in terms of taste, structure and flavor. In summary, this study could provide theoretical basis for the development and utilization of plant-based egg simulation products by investigating mechanical properties and interaction mechanism of simulated egg liquid system with different ratios of KC/HA.
- simulated egg liquid,
- mung bean proteins,
- κ-carrageenan,
- high acyl gellan gum,
- gel properties,
- dynamic rheology

FullText(HTML)

References (38)

References

[1]	肖志刚, 霍金杰, 王哲, 等. 模糊数学评价法优化素肉饼工艺及其品质研究[J]. 粮食与油脂,2021,34(6):118−123. [XIAO Zhigang, HUO Jinjie, WANG Zhe, et al. Study on optimization of the process and quality of plain meat pie by fuzzy mathematical evaluation[J]. Journal of Cereals & Oils,2021,34(6):118−123.
[2]	雷叶斯, 杨巨鹏, 谢依霖, 等. 素肉松产品贮藏特性的研究[J]. 农产品加工,2017,9(17):6−10. [LEI Yesi, YANG Jupeng, XIE Yilin, et al. Research on the storage characteristics of vegetarian meat products[J]. Farm Products Processing,2017,9(17):6−10.
[3]	刘金波, 马文庆, 张广春, 等. 一种新型蛋白素肠的研究[J]. 肉类加工,2020(12):1−3. [LIU Jinbo, MA Wenqing, ZHANG Guangchun, et al. Study on a new type of protein vegetarian sausage[J]. Meat Industry,2020(12):1−3.
[4]	ZHU Y S, SUN S, RICHARD F G. Mung bean proteins and peptides: Nutritional, functional and bioactive properties[J]. Food & Nutrition Research,2018,62:1−11.
[5]	杜梦霞, 李璇, 谢建华, 等. 绿豆蛋白与多肽理化性质及其生物活性研究进展[J]. 食品工业科技,2016,37(21):363−367. [DU Mengxia, LI Xuan, XIE Jianhua, et al. Research progress in physicochemical and bioactivities of protein and peptide from mung bean[J]. Science and Technology of Food Industry,2016,37(21):363−367.
[6]	FORD J L. Thermal analysis of hydroxypropyl methylcellulose and methylcellulose: Powders, gels and matrix tablets[J]. International Journal of Pharmaceutics,1999,179(2):209−228. doi: 10.1016/S0378-5173(98)00339-1
[7]	颜正勇, 孙子重, SOO W, 等. 超级热凝胶的甲基纤维素在食品中的应用[J]. 中国食品添加剂,2012,4(S1):278−286. [YAN Zhengyong, SUN Zizhong, SOO W, et al. Supergelling methylcellulose’s food applications[J]. China Food Additives,2012,4(S1):278−286.
[8]	浦庆琳. 酵母葡聚糖与其他大分子物质交互作用的研究[D]. 无锡: 江南大学, 2006. PU Qinglin. Study on the interaction between spent brewer’s yeast β-glucans and other macromolecules[D]. Wuxi: Jiangnan University, 2006.
[9]	TONG K F, XIAO G P, CHENG W F, et al. Large amplitude oscillatory shear behavior and gelation procedure of high and low acyl gellan gum in aqueous solution[J]. Carbohydrate Polymers,2018,199:397−405. doi: 10.1016/j.carbpol.2018.07.043
[10]	向宁, 吴思弘, 夏久洁, 等. 一种基于大豆分离蛋白制备蛋类替代品的方法及产品: 中国, CN111436576A[P]. 2020-07-24. XIANG Ning, WU Sihong, XIA Jiujie, et al. A method and product for preparing egg substitute based on soybean protein isolate: China, CN111436576A[P]. 2020-07-24.
[11]	MAHADEVAN K, AYOUGHI F, JOSHI I. et al. Ingredient composition for producing an egg-less food item, comprises a recombinant ovalbumin: The United States, WO2021034980-A1[P]. 2021-02-25.
[12]	KEYS E, MONICA S, GOLDBERG R, et al. Plant-based egg substitute compositions: The United States, US10070654[P]. 2018-9-11.
[13]	WANG W J, SHEN M Y, LIU S C, et al. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition[J]. Carbohydrate Polymers,2018,192:193−201. doi: 10.1016/j.carbpol.2018.03.064
[14]	黄远芬, 王欣, 刘宝林. 明胶-蔗糖/NaCl体系的LF-NMR弛豫特性及主成分分析[J]. 现代食品科技,2015,31(10):45−52,162. [HUANG Yuanfen, WANG Xin, LIU Baolin. Low-field nuclear magnetic resonance relaxation properties and principal component analysis of gelatin-sucrose/sodium chloride systems[J]. Modern Food Science and Technology,2015,31(10):45−52,162.
[15]	姜帅, 牛海力, 刘骞, 等. 添加可得然胶对法兰克福香肠品质特性的影响[J]. 食品工业科技,2017,38(19):218−226. [JIANG Shuai, NIU Haili, LIU Qian, et al. Effect of curdlan addition on the quality of frankfurt sausage[J]. Science and Technology of Food Industry,2017,38(19):218−226.
[16]	王小庆, 任健. 不同油相比例对黑豆分离蛋白乳液凝胶特性的影响[J]. 中国油脂,2018,43(1):103−106. [WANG Xiaoqing, REN Jian. Influences of oil volume fraction on properties of black bean protein isolate emulsion gel[J]. China Oils and Fats,2018,43(1):103−106. doi: 10.3969/j.issn.1003-7969.2018.01.026
[17]	ANTON M, DENMAT M L, BEAUMAL V, et al. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions[J]. Colloids and Surfaces B: Biointerfaces,2001,21(1-3):137−147. doi: 10.1016/S0927-7765(01)00167-9
[18]	CHEN J, CHEN W T, DUAN F X, et al. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures[J]. Food Hydrocolloids,2019,87:425−435. doi: 10.1016/j.foodhyd.2018.08.003
[19]	LI J H, XU L L, SU Y J, et al. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl[J]. Food Research International,2020,132:1−8.
[20]	郭琦, 王欣, 刘宝林. κ-卡拉胶比例对明胶凝胶体系凝胶特性、水分分布及微观结构的影响[J]. 食品与发酵工业,2019,45(9):81−88. [GUO Qi, WANG Xin, LIU Baolin. Effects of κ-carrageenan ratio on gel properties, water distribution, and microstructure of a gelatin-gel system[J]. Food and Fermentation Industries,2019,45(9):81−88.
[21]	HUANG Y Q, TANG J M, SWANSON B G, et al. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J]. Carbohydrate Polymers,2003,54(4):517−522. doi: 10.1016/j.carbpol.2003.08.006
[22]	袁妍, 李懋鸣, 李成倍, 等. 高酰基/低酰基结冷胶复合凝胶凝胶特性的研究[J]. 食品工业,2013,34(3):103−106. [YUAN Yan, LI Maoming, LI Chengbei, et al. Study on gel properties of high and low acyl mixed gellan gels[J]. Food Industry,2013,34(3):103−106.
[23]	MORRIS E R, NISHINARI K, RINAUDO M. Gelation of gellan-A review[J]. Food Hydrocolloids,2012,28(2):373−411. doi: 10.1016/j.foodhyd.2012.01.004
[24]	辛楠. 蛋液凝胶形成影响因素分析及其产品创制[D]. 长春: 吉林大学, 2018. XIN Nan. Analysis on influencing factors of egg hot gel formation and its product development[D]. Changchun: Jilin University, 2018.
[25]	ANDRADE I G, SOUKI N, MORAES I C F, et al. Rheology of emulsion-filled gels applied to the development of food materials[J]. Gels,2016,2(3):1−18.
[26]	刘婷婷, 杨嘉丹, 曹宸瑀, 等. 银耳多糖与结冷胶复配体系的流变及凝胶特性[J]. 食品科学,2019,40(17):72−78. [LIU Tingting, YANG Jiadan, CAO Chenyu, et al. Rheological and gelling properties of Tremella fuciformis polysaccharide and gellan gum mixtures[J]. Food Science,2019,40(17):72−78. doi: 10.7506/spkx1002-6630-20190122-257
[27]	JIANG Shuai, CAO Chuan-ai, XIA Xiufang, et al. Enhancement of the textural and gel properties of frankfurters by adding thermo-reversible or thermo-irreversible curdlan gels[J]. Journal of Food Science,2019,84(5):1068−1077. doi: 10.1111/1750-3841.14595
[28]	YANG X, HOU Y J, GONG T, et al. Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions[J]. International Journal of Biological Macromolecules,2019,131:959−970. doi: 10.1016/j.ijbiomac.2019.03.137
[29]	MAO R, TANG J, SWANSON B G. Water holding capacity and microstructure of gellan gels[J]. Carbohydrate Polymers,2001,46(4):365−371. doi: 10.1016/S0144-8617(00)00337-4
[30]	GLICKSMAN M. Gelling hydrocolloids in food product applications[J]. Canadian Institute of Food Science and Technology Journal,1979,12(1):5−22.
[31]	段云霞, 赵英, 迟玉杰. 基于低场核磁共振技术分析不同贮藏条件下白煮蛋水分分布及品质变化[J]. 食品科学,2018,39(9):26−32. [DUAN Yunxia, ZHAO Ying, CHI Yujie. Low field nuclear magnetic resonance analysis of moisture distribution and quality variation in boiled eggs under different storage conditions[J]. Food Science,2018,39(9):26−32. doi: 10.7506/spkx1002-6630-201809005
[32]	LI J H, LI X, WANG C Y, et al. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition[J]. Food Hydrocolloids,2018,77:887−893. doi: 10.1016/j.foodhyd.2017.11.034
[33]	TANG H R, GODWARD J, HILLS B. The distribution of water in native starch granules-A multinuclear NMR study[J]. Carbohydrate Polymers,2000,43(4):375−387. doi: 10.1016/S0144-8617(00)00183-1
[34]	DERKACH S, ZHABYKO I, VORONKO N G, et al. Stability and the rheological properties of concentrated emulsions containing gelatin-κ-carrageenan polyelectrolyte complexes[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2015,483:216−223.
[35]	马彩霞, 祝根平, 边界. 结冷胶与卡拉胶/魔芋胶的复配机理研究[J]. 中国食品添加剂,2007,4(2):102−106. [MA Caixia, ZHU Genping, BIAN Jie. Compound mechanism of gellan gum, carrageenan and konjac gum[J]. China Food Additives,2007,4(2):102−106. doi: 10.3969/j.issn.1006-2513.2007.02.021
[36]	MAO R S, TANG J M, SWANSON B G. Texture properties of high and low acyl mixed gellan gels[J]. Carbohydrate Polymers,2000,41(4):331−338. doi: 10.1016/S0144-8617(99)00108-3
[37]	MANSON J A, SPERLING L H. Polymer blends and composites[M]. New York/London: Plenum Press, 1976: 121-151.
[38]	邓利玲, 张帅, 宋倩, 等. 添加魔芋葡甘聚糖对鸡蛋干品质的影响[J]. 食品科学,2017,38(23):106−112. [DENG Liling, ZHANG Shuai, SONG Qian, et al. Effect of addition of konjac glucomannan to egg curd on its quality[J]. Food Science,2017,38(23):106−112. doi: 10.7506/spkx1002-6630-201723018