Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating

We have improved the water-holding capacity and gelation properties of egg white gels by combining glycosylation with alkaline-heating. A comprehensive evaluation was conducted, encompassing parameters such as color, texture, water-holding capacity (WHC), intermolecular forces, secondary structure, and gel electrophoresis. The findings revealed that the glycosylation reaction by reducing the carbonyl group of the sugar and the amino group of the protein significantly influenced the gel’s color, yielding a distinctive reddish-brown hue. Additionally, the incorporation of glucose enhanced the WHC of the composite gel to 90%. The gel’s hardness exhibited a notable increase from 170 g to 379 g with the addition of 8% arabinose, while its elasticity improved to 2.9. Furthermore, chewiness increased from 227 g to 740 g upon the addition of 8% lactose. The glycosylation reaction facilitated a structural transition in the proteins, characterized by the conversion of β-sheets into random coils. Microstructural analysis indicated a shift from an ordered yet loose and porous architecture to a disordered, heterogeneous lamellar structure. The degree of crosslinking within the gel was augmented, and SDS-PAGE results corroborated the occurrence of protein aggregation. This study establishes a theoretical foundation for advancing the quality and processing techniques of preserved eggs.