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<p>Effect of ball milling (BM) (6&#xa0;h) combined with ultrasound (U) (200 and 400&#xa0;W, 10, 20, 30&#xa0;min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200&#xa0;W-U-treatment for 10&#xa0;min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.</p> Graphical Abstract <p></p>

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Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White

  • 期刊论文

  • 发表日期：

    2025年4月8日

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  • Wenwen Luo,
  • HeYang Xu,
  • Munkh-Amgalan Gantumur,
  • Akhunzada Bilawal,
  • Zhanmei Jiang,
  • Jiage Ma

摘要

Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.

Graphical Abstract