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Preparation process optimization and texture analysis of sodium alginate-egg gel beads
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Zi-Han LIU1, Ya-Qi ZHAO1, Yang LIU2, Jing-Jie ZHENG1, Yu-Wei ZHAO3, Zhen-Jia ZHENG1, *
Journal of Food Safety & Quality | 2025, 16(9) : 301 - 308
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Journal of Food Safety & Quality | 2025, 16(9): 301-308
• Food Processing and Technology •
Preparation process optimization and texture analysis of sodium alginate-egg gel beads
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Zi-Han LIU1, Ya-Qi ZHAO1, Yang LIU2, Jing-Jie ZHENG1, Yu-Wei ZHAO3, Zhen-Jia ZHENG1, *
Affiliations
  • 1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China
  • 2. Rushan City Inspection and Testing Center, Weihai 264500, China
  • 3. Shandong Longda Meishi Co., Ltd., Shandong Longda Pig Product Engineering Technology Research Co., Ltd., Yantai 265200, China
Published: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
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Objective To prepare sodium alginate-egg gel beads using sodium alginate and egg as carriers through calcium lactate complexation, optimize their preparation process, and conduct texture analysis. Methods The sodium alginate-egg gel beads were prepared using the cross-linking method, and based on single-factor experimental design, the effects of calcium lactate concentration, curing time, and curing temperature on the hardness of the gel beads were explored. Results Under single-factor conditions, the preparation process of the gel beads was optimized using response surface methodology. The optimal preparation conditions were: 6% calcium lactate concentration, 27 minutes of curing time, and a curing temperature of 39 ℃. Under these conditions, the prepared gel beads had the following properties: Cohesiveness of 0.6457, recovery of 0.6627, hardness of 9.9983 gf, elasticity of 1.0000, chewiness of 3.5975 gf, and water content of 84.56%. Conclusion This study prepares alginate-egg gel beads with good recovery and elasticity, and determines the optimal process for the preparation of the product. This provides theoretical support and reference for expanding the application prospects of sodium alginate-egg gel beads in the fields of biomedicine and material science.

sodium alginate  /  egg  /  gel beads  /  process optimization  /  texture analysis
Zi-Han LIU, Ya-Qi ZHAO, Yang LIU, Jing-Jie ZHENG, Yu-Wei ZHAO, Zhen-Jia ZHENG. Preparation process optimization and texture analysis of sodium alginate-egg gel beads[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 301 -308 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
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Year 2025 volume 16 Issue 9
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230005
  • Receive Date：2024-12-30
  • Online Date：2025-07-17
  • Published：2025-05-15
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History
  • Received：2024-12-30
Funding
Affiliations
    1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China
    2. Rushan City Inspection and Testing Center, Weihai 264500, China
    3. Shandong Longda Meishi Co., Ltd., Shandong Longda Pig Product Engineering Technology Research Co., Ltd., Yantai 265200, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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