Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
Abstract
Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated. FTIR analysis showed that TP modification changed the secondary structure of EW proteins, reduced α-helix content but increased the content of β-folding. The TP-modified EW showed significant effects (P < 0.05) in increasing the breaking...
Paper Details
Title
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
Published Date
May 1, 2019
Journal
Volume
90
Pages
82 - 89
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