| Egg white,as a common raw material in the food processing industry,possesses excellent gelling properties.In the production process of certain commercially available pasta and meat products,producers often add a certain amount of egg white liquid or egg white powder to enhance the texture of the products.In order to further optimize the gelling properties of egg white and produce egg white powder with high gel strength that meets market demands,this study investigated the effects of carrageenan,xanthan gum,and their combination on the gel hardness and water-holding capacity of egg white gels.Subsequently,a spray drying process was employed to produce egg white powder with high gel strength,and its application effects in the production of fresh wet noodles were explored.The main research findings are as follows:1.Through single-factor and orthogonal experiments,the optimal conditions for carrageenan modification treatment on the gel hardness and water-holding capacity of egg white were determined as follows: an addition amount of 0.06%,a time of 45 minutes,a temperature of 45℃,and a pH value of 5.0.Under these conditions,the gel hardness of the egg white solution reached 1087.447 g,which was a 39.12% increase compared to the control group.For an addition amount of 0.06%,a time of 75 minutes,a temperature of 40℃,and a pH value of 4.5,the water-holding capacity reached 59.62%,which was a 7.56% increase compared to the control group.The optimal conditions for xanthan gum modification treatment on the gel hardness and water-holding capacity of egg white were as follows: an addition amount of 0.08%,a time of 75 minutes,a temperature of 45℃,and a pH value of 5.0.Under these conditions,the gel hardness of the egg white solution reached 1325.608 g,which was a 32.91% increase compared to the control group.For an addition amount of 0.08%,a time of 75 minutes,a temperature of 40℃,and a pH value of 4.5,the water-holding capacity reached 57.85%,which was a 6.71% increase compared to the control group.2.Based on the results of individual hydrophilic colloid modification,further investigation was conducted on the combined modification effects of carrageenan and xanthan gum.Through single-factor and orthogonal experiments,the optimal conditions for the combined colloid modification treatment on the gel hardness and water-holding capacity of egg white were determined as follows: a total addition amount of 0.06%,a blending ratio of6:4,and a time of 60 minutes.Under these conditions,the gel hardness of the egg white solution reached 1377.584 g,which was a 56.98% increase compared to the control group.For a total addition amount of 0.08%,a blending ratio of 6:4,and a time of 75 minutes,the water-holding capacity reached 60.71%,which was a 7.62% increase compared to the control group.These results indicate that the combined colloid modification showed improvements in gel hardness and water-holding capacity compared to the individual hydrophilic colloid modification,although to varying degrees.3.The impact of colloid modification on certain physicochemical properties of egg white solution is as follows: The experimental groups subjected to colloid modification showed a significant increase in turbidity compared to the control group.The absolute potential of the solution was significantly reduced,and there was a localized concentration and overall rightward shift in the particle size distribution.The hydrophobicity results indicated that carrageenan and xanthan gum could expose more hydrophobic groups of proteins in the egg white solution,thereby affecting gel hardness and water-holding capacity.The infrared spectroscopy and secondary structure analysis further confirmed the intense interaction between polysaccharide molecules in the colloid and protein molecules in the egg white.The hydroxyl vibration was intensified,and the protein secondary structure underwent a transition from random coiling to ordered structure..4.The optimal modification group using colloid combination was chosen for spray drying and powder production.Based on the experimental process and operating steps of spray drying,with the inlet air flow rate,inlet air temperature,and feed rate as independent variables,a single-factor experiment was conducted to investigate the effect of these factors on the powder yield as the response indicator.Through response surface analysis,the optimal spray drying process was determined: an inlet air flow rate of 42.45%,an inlet air temperature of 171.04℃,and a feed rate of 16.18%.The estimated powder yield was 69.22%.To evaluate the application effect of the high gel strength egg white powder in the production of fresh wet noodles,multiple indicators such as cooking characteristics,color values,sensory evaluation,and textural properties were used to assess the noodle quality.Based on the experimental results,it was found that the addition of high gel strength egg white powder prolonged the optimal cooking time of the fresh wet noodles,reduced water absorption,decreased breakage rate,and minimized cooking losses.Compared to regular wheat flour noodles and regular egg white powder noodles,the high gel strength egg white powder noodles had a slightly darker yellow color,but they received higher overall sensory evaluation scores and were wellaccepted by consumers.In the texture analysis experiment,multiple indicators such as hardness,elasticity,and chewiness were improved,indicating a significant improvement in the textural properties of the noodles. |
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