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Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate.

Authors
  • Li, Junhua1, 2
  • Wang, Chenying3
  • Chang, Cuihua1, 2
  • Jiao, Han1, 2
  • Su, Yujie1, 2
  • Gu, Luping1, 2
  • Yang, Yanjun1, 2
  • Yu, Haitao4
  • 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. , (China)
  • 2 School of Food Science and Technology, Jiangnan University, Wuxi, China. , (China)
  • 3 State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. , (China)
  • 4 School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Australia. , (Australia)
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Oct 01, 2021
Volume
101
Issue
13
Pages
5591–5598
Identifiers
DOI: 10.1002/jsfa.11210
PMID: 33709411
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated. The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid. This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry. © 2021 Society of Chemical Industry.

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