Details

Autor(en) / Beteiligte

• Liu, Qi
• Wang, Qian
• He, Ping
• Zhang, Yi
• Pan, Leiman
• Chen, Yong
• Wu, Hui
• Zhang, Mengmeng

Titel

Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast

Ist Teil von

• Food chemistry, 2022-01, Vol.366, p.130712-130712, Article 130712

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2022

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Selenium enrichment (SE) changed the protein composition of hen egg white (EW).•SE improved textural properties, microstructure, and Td of heat-induced gel of EW.•Change of gel properties might be attributed to the increase of ovomucin content.•EW proteins after SE were more easily digested by gastrointestinal tract.•Gastrointestinal digestive product of EW showed better antioxidant activity after SE. The aim of this study was to investigate the effect of selenium enrichment on the gel properties and gastrointestinal digestive properties of egg white. Results of texture profile analysis, scanning electron microscopy and differential scanning calorimetry showed that the heat-induced gel of selenium-enriched egg white (EW-2) exhibited higher gel strength, smoother microstructure, and higher thermal denaturation temperature than ordinary egg white (EW-1), which might be due to the change of ovomucin and ovotransferrin content. The gastrointestinal digestive products of the EW-2 protein contained a higher proportion of small peptides and more free amino acids than those of EW-1. Results of oxygen radical absorbance capacity and cellular antioxidant activity assays indicated that digestive products of the EW-2 protein exhibited stronger antioxidant activity than those of the EW-1 protein. In summary, Se enrichment improved heat-induced gel properties of egg white, and promoted the gastrointestinal digestion of egg white protein.