Abstract The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling properties and the water holding capacity (WHC) of the egg white (EW) gel. Tree levels of pH (4.5, 6.5, 8.0), sucrose/salt (1, 3, 6% w/w) and hydrocolloids (0.01%, 0.10%, 0.20% w/w) were tested in this study. Obtained results showed that mechanical properties and WHC of the EW gel were decreased significantly by pH variation. Addition of salt and sugar improved firmness and elasticity of the EW gel. However, the presence of salt decreased the WHC of the gel. Whereas, in the presence of sugar, WHC was slightly improved. The presence of hydrocolloids in EW gel is associated with the modification of the functional properties of the EW proteins. Xanthan gum decreased hardness and strength and increased WHC of the gel to 97.18% at 0.2%. Guar and karaya gums increased mechanical properties of EW gel at the lowest concentration (0.01%). Locust bean gum was shown to enhance texture profile of EW gel at all tested levels. WHC was significantly improved in the presence of food gums. Microstructure observations of EW gels were also carried out by environmental scanning electron microscopy.

中文翻译：

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pH、蔗糖、盐和水胶体胶对蛋清凝胶的胶凝特性和持水能力的影响。

摘要 本研究的目的是评估 pH 变化、蔗糖、盐和亲水胶体胶（黄原胶、瓜尔胶、刺梧桐和刺槐豆）的添加对蛋清 (EW) 的胶凝特性和持水能力 (WHC) 的影响。 ) 凝胶。本研究测试了 pH（4.5、6.5、8.0）、蔗糖/盐（1、3、6% w/w）和亲水胶体（0.01%、0.10%、0.20% w/w）的树水平。获得的结果表明，EW 凝胶的机械性能和 WHC 因 pH 值变化而显着降低。盐和糖的添加提高了 EW 凝胶的硬度和弹性。然而，盐的存在降低了凝胶的 WHC。然而，在有糖的情况下，WHC 略有改善。EW 凝胶中水胶体的存在与 EW 蛋白质功能特性的改变有关。黄原胶降低了硬度和强度，并将凝胶的 WHC 提高到 0.2% 时的 97.18%。瓜尔豆胶和刺梧桐树胶在最低浓度 (0.01%) 下提高了 EW 凝胶的机械性能。刺槐豆胶在所有测试水平都显示出增强 EW 凝胶的质地分布。在食用胶的存在下，WHC 得到显着改善。EW 凝胶的微观结构观察也通过环境扫描电子显微镜进行。