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Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute
Renzhao Zhang1, Jingbo Liu1, Zhiyuan Zheng1
1Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Abstract:
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the "ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.
