文献类型：期刊文献

英文题名：Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

作者：Li, Xin Huang, Qun Zhang, Yufeng Huang, Xiang Wu, Yongyan Geng, Fang Huang, Mingzheng Luo, Peng Li, Xiefei

第一作者：Li, Xin

通信作者：Huang, MZ[1];Luo, P[1];Li, XF[1]

机构：[1]Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China;[2]Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China;[3]Chengdu Univ, Inst Egg Sci & Technol, Sch Food & Biol Engn, Chengdu 610106, Peoples R China;[4]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China;[5]Guizhou Med Univ, Guiyang 550025, Guizhou, Peoples R China

第一机构：Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control,M, Guiyang 550025, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Guiyang 550025, Guizhou, Peoples R China.

年份：2023

卷号：20

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20233914782182);Scopus(收录号：2-s2.0-85171865984);WOS:【SCI-EXPANDED(收录号:WOS:001082129900001)】；

基金：This study was financially supported through grants from the National Natural Science Foundation of China (No. 32260597) , the Key Project of Natural Science Foundation of Guizhou Province (No. KY [2022] key 036) , the National Key R & D Program of China (No. 2022YFD2101001) , the Guizhou Provincial Natural Science Foundation (No. ZK [2022] 360).

语种：英文

外文关键词：Modified celluloses; Yolk gel; Performance improvement; Mechanism research

摘要：Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20-1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.