Development of a new product: egg white albumen gels with differentiated magnesium release

Wydanie: 2 / 2015


  • Tomczyńska-Mleko M.

Kategorie: Food science

DOI: 10.5601/jelem.2014.19.3.657


Commercial egg white isolates (EWI) or concentrates contain substantial quantities of minerals and they easily form heat-induced gels. An innovative, low mineral EWI was used in the present research to investigate the influence of magnesium ions on the gelation process and on the release of these ions in simulated gastric conditions. Heat-induced gelation of egg white proteins was monitored by using an ultrasound viscometer and an oscillatory rheometer. Samples behaved as weak gels with the storage modulus was about 5 times larger than the loss modulus. Both methods revealed two phases of gelation. More elastic behavior of gels with an increased magnesium ion concentration can be explained by a higher number of bonds between protein molecules observed in transmission electron microscopy images. An increased concentration of magnesium ions in gel caused an increased release rate of these ions in simulated gastric conditions, which was probably caused by a higher surface roughness of the gel. Higher roughness of the gel surface enlarges the contact area and enables faster hydrolysis. The egg white isolate gels with a high bioavailability organic form of magnesium could be used as food supplement with a regulated magnesium release rate in the human stomach.


Tomczyńska-Mleko M. 2015. Development of a new product: egg white albumen gels with differentiated magnesium release. J. Elem., 20(2): 463 - 475, DOI: 10.5601/jelem.2014.19.3.657

Słowa kluczowe:

magnesium, controlled release, egg products, gelation, rheological properties

O wydaniu:


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