Lactic acid bacteria fermentation–induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture

Abstract Egg white (EW), a rich protein source, holds promise for creating a high‐protein, low‐fat gel product. However, browning issues during heating and sterilization have hindered its wider application. In this study, lactic acid bacteria fermentation was employed to eliminate reducing sugar in EW, and its impact on the molecular structure and gelling properties was explored. The results revealed that fermentation would trigger protein structural unfolding and aggregation, evident from higher fluorescence intensity and enlarged protein particle diameters, resulting in the decrease in gelling hardness. In comparison, Streptococcus thermophilus –fermented EW (under 6 × 10 8 CFU/mL incubation rate, fermented for 6 h) exhibited the highest gel hardness, ascribed to the relatively weaker structure transformation, with high water holding capacity and stronger intermolecular hydrophobic interaction. To further enhance the gelling properties of fermented EW, membrane concentration treatment was applied, exhibiting superior characteristics in appearance, aroma, and taste. In summary, lactic acid bacteria fermentation and concentration are feasible solutions to improve appearance and texture of EW gels simultaneously. The research findings offer eco‐friendly and practical strategies for enhancing the quality of EW gels, providing valuable theoretical insights for the development of innovative, texture‐rich, and healthy nutritional foods.