NaCl和茶多酚对碱诱导鸡蛋卵白蛋白凝胶特性的影响OA

In order to investigate the effects of NaCl and tea polyphenols(TP)on the gelation of alkali-induced ovalbumin(OVA),this study employed OVA as the primary material and the control group without the addition of NaCl and TP as the blank control(CK).The influence of separately adding NaCl or TP,as well as their combination,on the physicochemical and structural properties of alkali-induced OVA gels were analyzed.The results revealed that,in comparison to the CK,the addition of NaCl,TP,or a combination of both led to a decrease in pH by 1.17%,1.34%,and 4.02%,respectively(P＜0.05),and the absolute Zeta potential values changed from 24.91 mV to 10.81,31.71,and 32.68 mV,respectively.Among the four groups,the gel strength was the highest in the TP group,with the NaCl group showing a 10.18%increase in hardness(P＜0.05),and the TP group exhibiting a 9.30%increase in elasticity.The relaxation times of the gel samples in all the three groups shifted towards shorter relaxation times.Both NaCl and TP caused a decrease in the content of α-helix and β-turn and an increase in β-sheet content.Both NaCl and TP resulted in a denser structure for the alkali-induced OVA gels.In addition,the NaCl group exhibited the highest fluorescence peak intensity.The results of this study could provide a theoretical foundation for understanding the mechanism of gel formation in preserved chicken egg and offer important insights for expanding the application of OVA in various fields.