Mohamed Ghamry Mohamed
Lecturer
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
Food Hydrocolloids • 2024
Publication Information
Authors
Jingjie Hou, Hongyu Chang, Yufei Liu, Huajiang Zhang, Hanyu Li,
Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed & Kuangyu Zhao
Keywords
Egg yolk
Carboxymethyl cellulose
Protein-polysaccharide
Egg yolk granules
Fluorescence
Particle size distribution
Journal
Food Hydrocolloids
Publisher
Elsevier
Volume
157
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
This study developed a dilution-phase diagram method to determine the phase behavior of concentrated egg
yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction
(SEI) was within the strength limit (1314 mV2), and selective patch binding dominated the formation of soluble
complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co-
solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > ?100 mV2.
The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic
analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized
hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized
β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties.
The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size (
yolk-carboxymethyl cellulose (EYCM). The results demonstrated that the strength of the electrostatic interaction
(SEI) was within the strength limit (1314 mV2), and selective patch binding dominated the formation of soluble
complexes. An SEI beyond the strength limit of electrostatic repulsion dominated the formation of alkaline co-
solubility. The complex coacervates were formed due to strong electrostatic attraction at SEI > ?100 mV2.
The acidic co-solubility was formed due to the protonation of carboxymethyl cellulose (CMC). Spectroscopic
analysis revealed that the stability of the EYCM spatial structure of the soluble complex was due to the stabilized
hydrophobic core, the low content of unstable irregular coils (23.12%) and the high content of highly stabilized
β-sheets (24.36%). The different phase behaviors of EYCM affected the emulsification and gelation properties.
The acidic and alkaline environments led to co-solubility of the EYCM of a smaller particle size (