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Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white
- Source :
- Journal of the science of food and agricultureREFERENCES. 101(14)
- Publication Year :
- 2021
-
Abstract
- BACKGROUND The texture and structure of the duck egg white (DEW) gel under salt and heat treatment are crucial to its digestibility. Specifically, the structural changes of food protein gels have been recognized for their potential to regulate in vitro digestion. In this study, the effects of gel characteristics and simulated in vitro gastrointestinal digestion of DEW under combined salt and heat treatment were investigated. RESULTS With the increase in salting time and temperature, a porous opaque gel with large particles was formed, the moisture content of DEW showed a downward trend, and the same was true for hardness changes. The microstructure suggested that, with the penetration of NaCl, DEW proteins were denatured, and the protein molecules gradually unfolded and then aggregated after 7 days. The secondary structure revealed that, as the salting time and temperature increased, the proportion of intermolecular β-sheets and α-helices decreased. In terms of in vitro digestion, the highest digestibility was obtained at 14 days of salting combined with 100 °C heat treatment, and the digestibility was the lowest when marinated for 7 days at 121 °C. Liquid chromatography and tandem mass spectrometry (LC-MS/MS) indicated that the number of different types of peptides and specific peptides was positively correlated with the salting time and temperature of the DEW at the end of gastric digestion. CONCLUSIONS Heat treatment at 100 °C has a higher in vitro digestibility than at 121 °C. Gels with low hardness, large pores, and rough textures are easier to digest by pepsin and release more peptides. © 2021 Society of Chemical Industry.
- Subjects :
- Protein Conformation, alpha-Helical
Hot Temperature
030309 nutrition & dietetics
Food Handling
Salt (chemistry)
Sodium Chloride
Tandem mass spectrometry
03 medical and health sciences
0404 agricultural biotechnology
Pepsin
Egg White
Tandem Mass Spectrometry
Animals
Humans
Food science
chemistry.chemical_classification
0303 health sciences
Nutrition and Dietetics
biology
Egg Proteins
Salting
Temperature
04 agricultural and veterinary sciences
Penetration (firestop)
Microstructure
040401 food science
Gastrointestinal Tract
Ducks
chemistry
biology.protein
Dew
Digestion
Peptides
Agronomy and Crop Science
Gels
Food Science
Biotechnology
Egg white
Chromatography, Liquid
Subjects
Details
- ISSN :
- 10970010
- Volume :
- 101
- Issue :
- 14
- Database :
- OpenAIRE
- Journal :
- Journal of the science of food and agricultureREFERENCES
- Accession number :
- edsair.doi.dedup.....f52074321572fb24589853c1e5de6f27