Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

BACKGROUND: ) were used to replace sodium chloride (NaCl) to simulate salted eggs partially. The effects of these ions on the physicochemical properties, microstructure, and gel characteristics of egg white protein were studied. RESULTS: ) group was significantly higher than other groups (P < 0.05), while the gel strength of the potassium chloride (KCl) group was similar to the NaCl group (P > 0.05). CONCLUSION: and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.