In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.

在这项研究中，高强度超声（HIU）被用作一种有效的工具来改善凝胶性能和体外腌制鸡蛋（ME）的消化率。还研究了在 100 W 和 200 W 下一系列时间段（0.5 小时、1 小时和 2 小时）的 HIU 处理对纹理轮廓、结构变化和微观结构的影响。经过HIU处理后，ME白的弹性和粘性得到了增强。当使用 0.5 h 200 W HIU 时，持水量达到最高点（66.6%）。据观察，100 W HIU 导致 ME 的最高 zeta 电位 (-12.0 mV) 和疏水性 (175.35 μg)，表明高度的静电排斥防止了团聚。100 W 的 HIU 处理通过促进非共价键影响动态流变行为，从而保持凝胶网络的均匀性。同时，与β-转角相比，α-螺旋形成的减少改变了蛋清凝胶的聚集行为。HIU 后体外消化率 (>75%) 增加。这项工作表明，HIU 可以成为一种绿色且具有成本效益的高品质蛋制品加工工具。