Work

Cryostorage-induced water dynamics in whole egg liquid gels: macrostructural transformations and molecular dehydration mechanisms

Year: 2025

Type: article

Abstract: Frozen whole egg liquid (FWEL) offers convenience and extended shelf life, yet frozen storage leads to water loss and quality deterioration during subsequent thermal processing. This study used heat-induced whole egg gels (WEG) as a model to examine changes in water status, protein structure, and gel properties over 60 days of storage. Cooking loss significantly increased ( P < 0.05) after 40 days. At day 10, enhanced water mobility, protein unfolding, and elevated surface hydrophobicity suggested weakened protein-water interactions as the main cause of early water loss. With prolonged freezing, freezable water increased, proteins aggregated, and secondary structures became disordered, forming a rough, porous network unfavorable for water retention. These changes jointly promoted water migration and exudation during heating. A mechanistic model was proposed linking protein structural transitions and aggregation behavior to progressive water loss. These findings offer mechanistic insight into FWEL deterioration and support improved freeze-storage strategies. • A thermal gel model was developed to study water loss in frozen whole egg liquid. • Longer freezing increased water loss in heat-induced whole egg liquid gels. • Short-term freezing caused water loss mainly by weakened protein-water binding. • Long-term freezing enhanced water mobility via rough, porous gel structures.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103459