Effect of the Addition of Carboxymethyl Cellulose on the Synergistic Effect of the Functional Properties of Egg White Proteins
In order to improve the functional properties of egg white protein,carboxymethyl cellulose of 0.2‰,0.4‰,0.6‰,0.8‰ and 1.0‰ were added to the egg white protein solution to study the rheology,texture,foaming of the protein-polysaccharide mixed system and the changes of differential calorie scanning analysis.The results showed that the addition of carboxymethyl cellulose to the egg white protein solution improved the foamability,and the foam stability of the 0.8‰ CMC-egg white protein was the best.For its recovery,chewiness,hardness,cohesion and elasticity also showed an enhanced trend,the hardness and chewability reached the best at 0.8‰ CMC-egg white protein,and other properties were not much different from 1.0‰CMC-egg white protein.The thermal properties and rheological properties showed that the addition of CMC improved the thermal stability of the blending system and reached a maximum sol transition temperature of 0.8‰ CMC-egg white protein.
egg white proteincarboxymethyl cellulosefunctional propertiessynergistic effects
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