PMID- 37714238
OWN - NLM
STAT- MEDLINE
DCOM- 20231127
LR  - 20231127
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 253
IP  - Pt 3
DP  - 2023 Dec 31
TI  - Translucency mechanism of heat-induced pigeon egg white gel.
PG  - 126909
LID - S0141-8130(23)03806-0 [pii]
LID - 10.1016/j.ijbiomac.2023.126909 [doi]
AB  - In this study, the properties of pigeon egg white (PEW) and chicken egg white 
      (CEW) thermal gels were compared, with the aim of revealing the mechanisms 
      involved in the high transparency of PEW thermal gels. Results demonstrated that 
      PEW gels exhibited higher transparency than CEW gels. Scanning electron 
      microscope (SEM) and transmission electron microscope (TEM) analysis revealed 
      that PEW gels formed a fine chain gel network structure with an average diameter 
      of thermal aggregates (89.84 +/- 7.13 nm). The molecular properties of PEW 
      proteins, such as higher content of beta-sheet structures (32.73 %), reactive groups 
      (free sulfhydryl groups, hydrophobic groups), and absolute zeta potential 
      (-3.563 mV), were found to contribute to the formation of smaller thermal 
      aggregates during thermal denaturation. The microrheology measurements showed 
      that these features allowed PEW proteins to interact less with each other and 
      form smaller thermal aggregates during thermal denaturation, which facilitated 
      the formation of fine chain gel networks and thus improved the transparency of 
      the gels. The present study initially reveals the molecular basis of the high 
      transparency of PEW thermal gels and provides a theoretical reference for the 
      development of new highly transparent protein materials.
CI  - Copyright (c) 2023 Elsevier B.V. All rights reserved.
FAU - Yang, Chenrui
AU  - Yang C
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
FAU - Hu, Gan
AU  - Hu G
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
FAU - Xiang, Xiaole
AU  - Xiang X
AD  - School of Food Science and Bioengineering, Changsha University of Science and 
      Technology, Changsha 410114, China.
FAU - Wu, Di
AU  - Wu D
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
FAU - Wang, Beibei
AU  - Wang B
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
FAU - Wang, Jinqiu
AU  - Wang J
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
FAU - Geng, Fang
AU  - Geng F
AD  - Institute for Egg Science and Technology, School of Food and Biological 
      Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; 
      Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological 
      Engineering, Chengdu University, Chengdu 610106, China. Electronic address: 
      gengfang@cdu.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20230914
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Egg Proteins)
RN  - 0 (Gels)
SB  - IM
MH  - Animals
MH  - *Egg White/chemistry
MH  - *Hot Temperature
MH  - Columbidae
MH  - Egg Proteins/chemistry
MH  - Gels/chemistry
OTO - NOTNLM
OT  - Gel characteristics
OT  - Gel networks
OT  - Microrheology
OT  - Pigeon egg white
OT  - Protein aggregation
OT  - Transparent gel
COIS- Declaration of competing interest We declare that the work described was original 
      research that has not been published previously, and not under consideration for 
      publication elsewhere. No conflict of interest exits in the submission of this 
      manuscript, and manuscript is approved by all authors to be published.
EDAT- 2023/09/16 05:41
MHDA- 2023/11/27 12:44
CRDT- 2023/09/15 19:12
PHST- 2023/07/04 00:00 [received]
PHST- 2023/08/29 00:00 [revised]
PHST- 2023/09/13 00:00 [accepted]
PHST- 2023/11/27 12:44 [medline]
PHST- 2023/09/16 05:41 [pubmed]
PHST- 2023/09/15 19:12 [entrez]
AID - S0141-8130(23)03806-0 [pii]
AID - 10.1016/j.ijbiomac.2023.126909 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2023 Dec 31;253(Pt 3):126909. doi: 
      10.1016/j.ijbiomac.2023.126909. Epub 2023 Sep 14.