Research progress in protein gel formation and regulation of preserved eggs

doi:10.13386/j.issn1002-0306.2012.23.065

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

Citation:

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

Citation:

Research progress in protein gel formation and regulation of preserved eggs[J]. Science and Technology of Food Industry, 2012, (23): 383-387. DOI: 10.13386/j.issn1002-0306.2012.23.065

Research progress in protein gel formation and regulation of preserved eggs

Abstract

Abstract

As a traditional Chinese egg product, preserved eggs are very popular. They are widely accepted by their excellent protein gelling properties, which are the major functional properties of egg protein. This review firstly introduced gel formation type of preserved egg white and egg yolk, then discussed corresponding factors which influence gelation. On this basis, it put emphasis on reviewing the effect of alkalinity of pickling solution, temperature, time, metal ions, tea and other factors on egg protein gel. A theoretical basis for studying gel formation mechanisms of preserved eggs and guidance for preserved eggs processing are provided.

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