Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

The effect of konjac glucomannan (KGM) on nuclear magnetic resonance (NMR) relaxation behavior, water holding capacity (WHC), and gelling properties of egg white gel was studied. It was found that the values of gel strength and WHC reached the summit as the addition of KGM at 0.06wt.%. Multi-exponen...

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Veröffentlicht in:	Food research international 2013-05, Vol.51 (2), p.437-443
Hauptverfasser:	Liu, Jinjin, Zhu, Kunkun, Ye, Ting, Wan, Shaolong, Wang, Yuntao, Wang, Dan, Li, Bin, Wang, Chao
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Blending bound water egg albumen Egg and egg product industries Egg white Egg white protein Electron micrographs Food industries Foods Fundamental and applied biological sciences. Psychology gel strength Gelation gels Konjac glucomannan konjac mannan Magnetic resonance imaging microstructure mixing NMR proton mobility Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Proteins water holding capacity Water state and distribution
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