The synergistic effects and mechanism of supercritical carbon dioxide combined with sucrose treatment on the foaming properties and freeze-thaw stability of egg white protein. (IMAGE)
Caption
Sucrose compensates for the structural loosening and over-expansion induced by supercritical carbon dioxide-sucrose, yielding a synergistic stabilization effect. Furthermore, sucrose interacts with egg white protein through hydrogen bonding and hydrophobic interactions, promoting the formation of intermolecular aggregates and increasing the α-helix relative content in the protein’s secondary structure. This structural reinforcement facilitates the establishment of a robust three-dimensional network at the air-water interface. Therefore, supercritical carbon dioxide-sucrose treatment effectively enhanced the foaming properties and freeze-thaw stability of egg white protein.
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Food Science of Animal Product, Tsinghua University Press
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