This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the “ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.

中文翻译：

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不同多酚改性蛋清蛋白制备的双网络乳胶凝胶：一种很有前途的口服加工脂肪替代品和脂肪味补充剂


本研究探讨了不同多酚对蛋清蛋白 （EWP） 结构柔韧性的差异修饰，进而增强了基于 EWP 的双网络乳液凝胶 （DNEG） 的口腔加工特性和脂肪感知。用多酚改性后，凝胶的骨架变得更加细腻，从而提高了 DNEG 的硬度和内聚力。这种转变归因于从疏水相互作用到氢键和共价键的转变。值得注意的是，原花青素 （PC） 效果更好，这导致口腔润湿性增加了 58.5%，口腔摩擦学性能更合适 （0.53）。此外，DNEG 作为香肠中的脂肪替代品，通过“滚珠轴承”效应增加了脂肪味觉感知。综上所述，本研究可以增强凝胶的精细化设计，为改善低脂健康食品的脂肪味提供思路。