Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, har...
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Autor*in:	Hui Xue [verfasserIn] Huilan Liu [verfasserIn] Na Wu [verfasserIn] Guowen Zhang [verfasserIn] Yonggang Tu [verfasserIn] Yan Zhao [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Protein gel modification Sodium pyrophosphate Microstructure Functional group

Übergeordnetes Werk:	In: Ultrasonics Sonochemistry - Elsevier, 2021, 89(2022), Seite 106149-
Übergeordnetes Werk:	volume:89 ; year:2022 ; pages:106149-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.ultsonch.2022.106149

Katalog-ID:	DOAJ023435070

Internformat


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authorswithroles_txt_mv	Hui Xue @@aut@@ Huilan Liu @@aut@@ Na Wu @@aut@@ Guowen Zhang @@aut@@ Yonggang Tu @@aut@@ Yan Zhao @@aut@@
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callnumber-first	Q - Science
author	Hui Xue
spellingShingle	Hui Xue misc QD1-999 misc QC221-246 misc Protein gel modification misc Sodium pyrophosphate misc Microstructure misc Functional group misc Chemistry misc Acoustics. Sound Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
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topic_title	QD1-999 QC221-246 Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure Protein gel modification Sodium pyrophosphate Microstructure Functional group
topic	misc QD1-999 misc QC221-246 misc Protein gel modification misc Sodium pyrophosphate misc Microstructure misc Functional group misc Chemistry misc Acoustics. Sound
topic_unstemmed	misc QD1-999 misc QC221-246 misc Protein gel modification misc Sodium pyrophosphate misc Microstructure misc Functional group misc Chemistry misc Acoustics. Sound
topic_browse	misc QD1-999 misc QC221-246 misc Protein gel modification misc Sodium pyrophosphate misc Microstructure misc Functional group misc Chemistry misc Acoustics. Sound
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title	Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
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title_full	Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
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title_sort	improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: gel properties, crystalline structures, and protein structure
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title_auth	Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
abstract	To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein–protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.
abstractGer	To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein–protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.
abstract_unstemmed	To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein–protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.
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title_short	Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
url	https://doi.org/10.1016/j.ultsonch.2022.106149 https://doaj.org/article/aae27de6a1304858ac3625b6a235285c http://www.sciencedirect.com/science/article/pii/S1350417722002450 https://doaj.org/toc/1350-4177
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Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

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