Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride
Alkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing. However, this method often leads to gel liquefaction and structural instability. The addition of metal cations...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012409 |
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| author | Pin-Chun Tseng Wen-Yuan Yang Yi-Chen Chen Yen-Po Chen Jia-Shian Shiu Sheng-Yao Wang |
| author_facet | Pin-Chun Tseng Wen-Yuan Yang Yi-Chen Chen Yen-Po Chen Jia-Shian Shiu Sheng-Yao Wang |
| author_sort | Pin-Chun Tseng |
| collection | DOAJ |
| description | Alkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing. However, this method often leads to gel liquefaction and structural instability. The addition of metal cations at appropriate concentrations can enhance the stability and strength of the gels and prevent liquefaction. The aim of this study was to investigate the effects of calcium chloride on the formation and thermal stability of alkali-induced duck egg-white gels using fresh duck egg whites. The results indicated that egg whites treated with 0.05 % and 0.10 % calcium chloride exhibited significantly accelerated gelation rates and enhanced elastic modulus. However, a calcium chloride concentration of 0.20 % notably retarded the gelation process (p < 0.05). Gels containing 0.10 % and 0.20 % calcium chloride demonstrated significantly higher Bloom strength, reduced free thiol content, and lower free alkalinity after 40 h at room temperature compared to the control group (p < 0.05). Upon heating, these calcium-containing gels exhibited improved thermal stability. Calcium ions, which are safer than other metal cations, contributed to maintaining the gel's soft-solid state during heat treatment, enhanced its appearance, reduced free thiol content, and decreased free alkalinity. The addition of calcium ions at appropriate concentrations enhances the gelation rate, structural integrity, and thermal stability of alkali-induced duck egg white gels and offers a safe and efficient method for utilizing surplus duck egg whites. The results of this study could provide a foundation for the development of calcium-enriched preserved-egg production. |
| format | Article |
| id | doaj-art-71a6b6db2c844c4b9d8726849ad4aa40 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-71a6b6db2c844c4b9d8726849ad4aa402025-01-22T05:40:52ZengElsevierPoultry Science0032-57912025-01-011041104662Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloridePin-Chun Tseng0Wen-Yuan Yang1Yi-Chen Chen2Yen-Po Chen3Jia-Shian Shiu4Sheng-Yao Wang5Department of Animal Science and Technology, National Taiwan University, Taipei 10617, TaiwanDepartment of Veterinary Medicine, School of Veterinary Medicine, National Taiwan University, Taipei 10617, TaiwanDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, TaiwanDepartment of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan; The iEGG and Animal Biotechnology Research Center, National Chung Hsing University, Taichung, 40227, TaiwanSouthern Region Branch, Livestock Research Institute, Ministry of Agriculture, Pingtung 946, TaiwanDepartment of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; Corresponding author.Alkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing. However, this method often leads to gel liquefaction and structural instability. The addition of metal cations at appropriate concentrations can enhance the stability and strength of the gels and prevent liquefaction. The aim of this study was to investigate the effects of calcium chloride on the formation and thermal stability of alkali-induced duck egg-white gels using fresh duck egg whites. The results indicated that egg whites treated with 0.05 % and 0.10 % calcium chloride exhibited significantly accelerated gelation rates and enhanced elastic modulus. However, a calcium chloride concentration of 0.20 % notably retarded the gelation process (p < 0.05). Gels containing 0.10 % and 0.20 % calcium chloride demonstrated significantly higher Bloom strength, reduced free thiol content, and lower free alkalinity after 40 h at room temperature compared to the control group (p < 0.05). Upon heating, these calcium-containing gels exhibited improved thermal stability. Calcium ions, which are safer than other metal cations, contributed to maintaining the gel's soft-solid state during heat treatment, enhanced its appearance, reduced free thiol content, and decreased free alkalinity. The addition of calcium ions at appropriate concentrations enhances the gelation rate, structural integrity, and thermal stability of alkali-induced duck egg white gels and offers a safe and efficient method for utilizing surplus duck egg whites. The results of this study could provide a foundation for the development of calcium-enriched preserved-egg production.http://www.sciencedirect.com/science/article/pii/S0032579124012409Duck egg whiteCalcium chlorideAlkali-induced gelStability |
| spellingShingle | Pin-Chun Tseng Wen-Yuan Yang Yi-Chen Chen Yen-Po Chen Jia-Shian Shiu Sheng-Yao Wang Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride Poultry Science Duck egg white Calcium chloride Alkali-induced gel Stability |
| title | Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride |
| title_full | Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride |
| title_fullStr | Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride |
| title_full_unstemmed | Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride |
| title_short | Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride |
| title_sort | optimizing the gelation structure and thermal stability of alkali induced duck egg white gels with calcium chloride |
| topic | Duck egg white Calcium chloride Alkali-induced gel Stability |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124012409 |
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