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<p>This study investigated the impact of sucrose addition on the processing characteristics of egg white protein (EWP) porous gels. Molecular docking revealed that sucrose bound to ovalbumin (OVA) through hydrogen bonds with residues ASN-388, PRO-248, PHE-249, GLY-252, and ASP-253, with a binding energy of -5.15&#xa0;kJ/mol. The effects of different sucrose on the processing characteristics of egg white protein were mainly based on relaxation behavior of nuclear magnetic resonance and water holding capacity (WHC). The results showed that at 8% sucrose the highest elasticity (1.188) and chewiness (334.642&#xa0;g) were achieved and the WHC achieved its maximum of 18.13%. Concurrently, the release concentration of sucrose from the gel increased with higher sucrose addition levels. Meanwhile, T<sub>2</sub> relaxation revealed sucrose would result in some immobile water transfer to free water in the egg white gel and affected the capacity of immobile water. The water distribution of protein was further analyzed by magnetic resonance imaging characterization, and the results were consistent with the conclusion of WHC. Furthermore, Scanning electron microscopy (SEM) revealed that the gel microstructure was most uniform and compact at 6% sucrose addition. Hence, this study provided a theoretical support for expanding the processing properties of egg white powder gel.</p>

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Effect of different sucrose addition on processing characteristics of egg white protein gel

  • 期刊论文

  • 发表日期：

    2026年3月19日

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  • Lili Liu,
  • Junhui Yang,
  • Yujiao Geng,
  • Xiaodan Zhang,
  • Yuhan Duan

摘要

This study investigated the impact of sucrose addition on the processing characteristics of egg white protein (EWP) porous gels. Molecular docking revealed that sucrose bound to ovalbumin (OVA) through hydrogen bonds with residues ASN-388, PRO-248, PHE-249, GLY-252, and ASP-253, with a binding energy of -5.15 kJ/mol. The effects of different sucrose on the processing characteristics of egg white protein were mainly based on relaxation behavior of nuclear magnetic resonance and water holding capacity (WHC). The results showed that at 8% sucrose the highest elasticity (1.188) and chewiness (334.642 g) were achieved and the WHC achieved its maximum of 18.13%. Concurrently, the release concentration of sucrose from the gel increased with higher sucrose addition levels. Meanwhile, T2 relaxation revealed sucrose would result in some immobile water transfer to free water in the egg white gel and affected the capacity of immobile water. The water distribution of protein was further analyzed by magnetic resonance imaging characterization, and the results were consistent with the conclusion of WHC. Furthermore, Scanning electron microscopy (SEM) revealed that the gel microstructure was most uniform and compact at 6% sucrose addition. Hence, this study provided a theoretical support for expanding the processing properties of egg white powder gel.