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March 3, 2026Current Research in Food Science0 citationsOpen Access

Structural Modification of Egg White Proteins Enhances Hydrogel Particle Formation

Structural modification of egg white proteins enhances electrostatic complexation with sodium alginate and hydrogel particle formation: mechanistic insights and functional applications

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Authors

FZFan ZhangHZHangxin ZhuFLFangfang Li

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Overview

Observational analysis explores enhanced hydrogel particle formation in egg white proteins, suggesting new functional food applications.

Key Points

  • Hydrogel particles formed from egg white proteins show improved oxidative stability and dispersion.
  • Optimal conditions at pH 13 and 50 °C significantly enhance the electrostatic complexation with sodium alginate.
  • Structural modifications expose tryptophan and tyrosine residues, promoting better interactions with polysaccharides.
  • Enhancements in protein flexibility may lead to novel applications in functional food systems and stability against oxidation.
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Cite This Study

Zhang et al. (2026) studied this question.

synapsesocial.com/papers/69a760cbc6e9836116a2ddfahttps://doi.org/10.1016/j.crfs.2026.101339
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