Role of sodium tripolyphosphate and sugarcane molasses in regulating the structure and techno-functional properties of egg white protein

This study aimed to investigate the effect of 2% sodium tripolyphosphate (STP) and various concentrations (0.5%–4%) of sugarcane molasses (S) on structure and techno-functional properties of egg white protein (EWP). Significantly increased values of free -SH and absolute ζ-potentials, decreased values of H0 and particle size, lower fluorescence intensity and storage modulus (G’) were obtained in STP and STP+S-treated EW solutions. The STP, STP+S (0.5%,1%)-treated EW gels exhibited higher hardness, gumminess, chewiness, P22%, and lower freeze-thaw drip loss, swelling ratio, T21, T22, P21% and P23% compared to those of the control. X-ray diffraction confirmed that the peak intensities and proportions of EW gels were significantly influenced especially at the presence of STP+S (2%, 4%) treatments. Scanning electron microscope (SEM) depicted that the STP+0.5%S gels had a rather smooth, neatly dispersed, compact protein network structure. The proposed method provides an innovative, alternative and ecofriendly approach for future egg products processing, highlighting the potential of in-depth applications of sodium tripolyphosphate and sugarcane molasses.