# Physical Properties of Ovalbumin/Sodium Carboxymethyl Cellulose Composite Gels Induced by Glucono-δ-Lactone and Heat Treatment

## TL;DR

This study explores how adding sodium carboxymethyl cellulose affects the structure and texture of ovalbumin gels, which could help create soft protein-rich foods for specific groups.

## Contribution

The study reveals how CMC-Na interacts with ovalbumin to modify gel properties, offering insights for developing soft protein gels.

## Key findings

- CMC-Na interacts with ovalbumin mainly through hydrogen bonding.
- Higher CMC-Na concentration increases water-holding capacity but reduces hardness and springiness beyond 0.4%.
- Composite gels show improved viscoelasticity at low CMC-Na concentrations.

## Abstract

In this paper, the effect of sodium carboxymethyl cellulose (CMC-Na) on the structure and gel properties of ovalbumin (OVA) gels induced by glucono-δ-lactone (GDL) and heat treatment was investigated. The results suggested that the interaction between CMC-Na and OVA was mainly through hydrogen bonding. The water-holding capacity of CMC-Na/OVA composite gels gradually increased as CMC-Na concentration increased, while the viscoelasticity was first enhanced and then weakened. The hardness and elasticity of the composite gels were higher than those of the pure OVA gels when the CMC-Na concentration was lower than 0.4%. However, the hardness and springiness of the composite gels decreased significantly after further increasing the CMC-Na addition. The change in texture properties induced by CMC-Na under glucono-δ-lactone (GDL) and heat treatment provided theoretical support for developing soft gel products with abundant protein for special groups, such as the elderly, teenagers, and pregnant women.