Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage.

After 8 days of refrigeration, the pH values of all samples exhibited an increasing trend, with higher substitution ratios demonstrating a positive correlation with elevated pH levels.

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Specifically, as the substitution ratio increased from 0 % to 93.75 %, there was a decreasing trend observed in the α - helix structure and a corresponding increase in β - sheet formation, ranging from 32 % to 47 %.

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