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Ass. Lect. Mohamed Ghamry Mohamed :: Publications: |
Title: | Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose
concentrate: Impact on emulsification and gelling properties |
Authors: | Jingjie Hou, Hongyu Chang, Yufei Liu, Huajiang Zhang, Hanyu Li, Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed & Kuangyu Zhao |
Year: | 2024 |
Keywords: | Egg yolk Carboxymethyl cellulose Protein-polysaccharide Egg yolk granules Fluorescence Particle size distribution |
Journal: | Food Hydrocolloids |
Volume: | 157 |
Issue: | Not Available |
Pages: | Not Available |
Publisher: | Elsevier |
Local/International: | International |
Paper Link: | |
Full paper | Not Available |
Supplementary materials | Not Available |
Abstract: |
This study developed a dilution-phase diagram method to determine the phase behavior of concentrated egg yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction (SEI) was within the strength limit (1314 mV2), and selective patch binding dominated the formation of soluble complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co- solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > ?100 mV2. The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties. The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size ( |