Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Author:

Li Junhua123ORCID,Wang Xuechun12,Chang Cuihua12,Gu Luping12,Su Yujie12,Yang Yanjun1,Agyei Dominic4ORCID,Han Qi5

Affiliation:

1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China

4. Department of Food Science, University of Otago, Dunedin 9054, New Zealand

5. School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia

Abstract

Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.

Funder

National Key Research and Development Program of China

Natural Science Foundation of Jiangsu Province for the youth

Publisher

MDPI AG

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