The Impact of κ‐Carrageenan on the Textural, Microstructural, and Molecular Properties of Heat‐Induced Egg White Protein Gel

In this study, we investigated the ability of κ ‐carrageenan to reinforce the heat‐induced EWP/Car gel system. A series of composite gels containing 0%–1.0% κ ‐carrageenan was prepared and characterized. The results showed that moderate κ ‐carrageenan addition (particularly 0.6%) significantly improved gel hardness, elasticity, and water‐holding capacity. Rheological and microstructural analyses confirmed that κ ‐carrageenan promoted the formation of a denser, more homogeneous network, as evidenced by lower tan δ values and uniform fluorescence and pore distribution in CLSM and SEM images. FTIR and SDS‐PAGE results indicated that these enhancements were mediated by noncovalent interactions without altering protein secondary structures. Moreover, the reduction in free sulfhydryl groups and increased disulfide bond formation revealed a strengthened protein matrix. These findings provide promising insights for the rational design and application of EWP‐based systems in the production and processing of egg‐based food products.