Guar Gum Hydrolysate on Gel Properties of Egg White Protein

doi:10.3969/j.issn.1673-1689.2018.07.007

Home > Archive>Volume 37, Issue 7, 2018 >714-721. DOI:10.3969/j.issn.1673-1689.2018.07.007

Guar Gum Hydrolysate on Gel Properties of Egg White Protein
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                        10.3969/j.issn.1673-1689.2018.07.007
                    
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Guar gum was hydrolyzed in the best hydrolysis conditions and its hydrolysate was analyzed by HPGFC and HPLC. The grafted products of guar gum hydrolysate and egg white were obtained at 60 ℃，relative humidity 79% in different weight ratio，pH value and reaction time，and their gel strength and water holding capacity were studied. Also，amino acid analysis，SDS-PAGE and SEM were use to characterize gel properties of the grafted product. The results showed that the main components of guar gum hydrolysate were manno-oligosaccharides and monosaccharide was hardly existed. To get the best gel strength and water holding capacity，the optimum reaction conditions to prepare the grafted product were studied，that were weight ratio 0.5%，pH value 9.0 and reaction time 4 d. In that condition，the modified protein powder had high gel strength in pH 4~10，and had good storage stability. As the extension of the modification time，the contents of free amino and amino acids of the modified protein powder were decreased. SDS-PAGE analysis showed that in the process of grafting reaction，large molecular weight compounds were produced between the guar gum hydrolysate and egg white. Network structures in the gel of the modified protein powder were more uniform and compact compared to the original protein powder，which was observed under SEM. In general，the grafting reaction between guar gum hydrolysate and egg white can effectively improve the gel properties of egg white protein.

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DUAN Ruqing, SU Yujie, WANG Junwei, ZHOU Bei, YANG Yanjun. Guar Gum Hydrolysate on Gel Properties of Egg White Protein[J]. Journal of Food Science and Biotechnology,2018,37(7):714-721.

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Online: September 28,2018
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