Abstract The impact of phosphates (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) on gelling properties of heat-induced egg white gel were investigated in this study. The hardness and springiness of the gels treated with sodium pyrophosphate and sodium tripolyphosphate were significantly improved compared with the control group. The hardness of sodium tripolyphosphate-treated gel was increased to 768.17 g when heated for 30 min and the springiness of sodium pyrophosphate-treated gel increased to 1.09 when heated for 30 min. The water holding capacity (WHC) of the sodium pyrophosphate-treated gel reached 85.57% when heated for 45 min. This improvement was ascribed to the formation of more ordered network structure. At 30 min of heat induction, the disulfide bond content of the gels treated with sodium pyrophosphate and sodium tripolyphosphate were 0.98 and 0.96, respectively. Moreover, decreasing mobility of water in the phosphate-treated gel was obtained with the heat induction time increased. The results of micro-rheological analysis showed that sodium pyrophosphate and sodium tripolyphosphate had better effects on the gel properties than sodium hexametaphosphate. Scanning electron microscopy showed that dense and uniform network structure and small pores appeared in the phosphate-treated gels. These results provided an important basis for phosphates to improve the heat-induced gel properties of egg production, and further expanded the application of phosphate additives in the food processing industry.

中文翻译：

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磷酸盐对热诱导蛋清凝胶特性的影响：质地、水状态、微流变学和微观结构

摘要 本研究研究了磷酸盐（焦磷酸钠、三聚磷酸钠和六偏磷酸钠）对热诱导蛋清凝胶凝胶性能的影响。焦磷酸钠和三聚磷酸钠处理后凝胶的硬度和弹性较对照组显着提高。三聚磷酸钠处理凝胶的硬度在加热30分钟时增加到768.17 g，焦磷酸钠处理凝胶在加热30分钟时弹性增加到1.09。焦磷酸钠处理凝胶的持水量（WHC）在加热 45 min 时达到 85.57%。这种改进归因于更有序的网络结构的形成。在 30 分钟的热感应下，焦磷酸钠和三聚磷酸钠处理凝胶的二硫键含量分别为0.98和0.96。此外，随着热诱导时间的增加，磷酸盐处理凝胶中水的流动性降低。微观流变学分析结果表明，焦磷酸钠和三聚磷酸钠对凝胶性能的影响优于六偏磷酸钠。扫描电镜显示磷酸盐处理后的凝胶中出现致密均匀的网络结构和小孔。这些结果为磷酸盐改善鸡蛋生产的热致凝胶特性提供了重要依据，并进一步扩大了磷酸盐添加剂在食品加工业中的应用。随着热诱导时间的增加，磷酸盐处理凝胶中水的流动性降低。微观流变学分析结果表明，焦磷酸钠和三聚磷酸钠对凝胶性能的影响优于六偏磷酸钠。扫描电镜显示磷酸盐处理后的凝胶中出现致密均匀的网络结构和小孔。这些结果为磷酸盐改善鸡蛋生产的热致凝胶特性提供了重要依据，并进一步扩大了磷酸盐添加剂在食品加工业中的应用。随着热诱导时间的增加，磷酸盐处理凝胶中水的流动性降低。微观流变学分析结果表明，焦磷酸钠和三聚磷酸钠对凝胶性能的影响优于六偏磷酸钠。扫描电镜显示磷酸盐处理后的凝胶中出现致密均匀的网络结构和小孔。这些结果为磷酸盐改善鸡蛋生产的热致凝胶特性提供了重要依据，并进一步扩大了磷酸盐添加剂在食品加工业中的应用。微观流变学分析结果表明，焦磷酸钠和三聚磷酸钠对凝胶性能的影响优于六偏磷酸钠。扫描电镜显示磷酸盐处理后的凝胶中出现致密均匀的网络结构和小孔。这些结果为磷酸盐改善鸡蛋生产的热致凝胶特性提供了重要依据，并进一步扩大了磷酸盐添加剂在食品加工业中的应用。微观流变学分析结果表明，焦磷酸钠和三聚磷酸钠对凝胶性能的影响优于六偏磷酸钠。扫描电镜显示磷酸盐处理后的凝胶中出现致密均匀的网络结构和小孔。这些结果为磷酸盐改善鸡蛋生产的热致凝胶特性提供了重要依据，并进一步扩大了磷酸盐添加剂在食品加工业中的应用。