The effects of apple branches on the physicochemical properties,microstructure and egg white com-position of baked eggs were studied.The texture properties of the egg white were evaluated using texture pro-file analysis(TPA).The results of TPA showed that the elasticity of baked eggs(BE)and apple branches treated baked eggs(ATBE)first increased and then decreased during the baking process with ATBE being more elastic than BE.The microstructure of the egg white was analyzed by cold field emission scanning elec-tron microscope(FESEM),the ATBE egg white gels were denser than BE egg white gels,forming a thin gel bundle.Fourier transform infrared spectrometer(FTIR)was used to analyze the effect of apple branches on the secondary structure of egg white.Apple polyphenols promote protein aggregation by binding to proteins through hydrogen bonding,thus enhancing the gel properties of egg white.Ultra-high performance liquid chromatography-quadrupole-orbitrap high-resolution mass spectrometry(UPLC-Q-Orbitrap HRMS)technolo-gy was used to verify that ABTE egg white has 87 more substances than BE egg white,and the egg white composition has changed significantly.
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