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Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known as high-quality proteins. The absorption rate of egg white hydrolysates was faster than that of egg white and whey proteins in portal vein cannulated rats, and their bioavailability values were higher than those of whey proteins and hydrolysates. According to the protein digestibility-corrected amino acid score and digestible indispensable amino acid score, the scores for egg white hydrolysates were equivalent to those of egg white and whey proteins but higher than those of whey hydrolysates. Our results show that egg white hydrolysates maintain the nutritional value of egg whites and are rapidly absorbed by the body.

The bakery industry trends such as sugar reduction have encounter challenges as undesirable texture properties. Polysaccharides and proteins can enhance the physical and textural properties of fresh and frozen bakery products. Additionally, egg white proteins possess superior foaming and emulsifying properties. Thus, there is a critical need to identify if pancake's physical and texture properties benefit from the functional properties of egg white. Egg white powder solids M200 and P110 were incorporated in formulations with and without whole egg at 1% and 3% level. Thickness, hardness, gumminess, chewiness, and pore size elucidated the effect of M200 and P100 in fresh and frozen pancakes. Here we show that egg white powder solids M200 improve the fresh pancake's textural properties while maintaining its thickness after freezing. Formulations with and without whole egg, including M200, showed a higher thickness, lower hardness and gumminess, and a reduced chewiness. Pancake formulations containing whole egg and M200 developed filaments in the edge of the pores, reinforcing its network. Our results provide insight into the functional properties of egg white protein, M200 for preparing fresh and frozen pancakes, which could further improve consumer acceptability and provide a solution to reduced-sugar bakery texture limitations.

Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label-friendly for consumers with gluten sensitivity or consumers looking for clean-label foods. Therefore, two commercial egg white proteins (P110 and M200) were studied at different levels (0%-10%) to substitute gluten or xanthan gum. The veggie sausages were subjected to color, texture, length, and weight loss evaluations. M200 significantly improved the texture of sausages and exhibited the most similar texture profile as a commercial meat sausage. The overall texture-enhanced capability of gel materials was ranked in the order of 5% M200 > 5% P110 ≥ 3% Gluten ≥ 1.3% Xanthan Gum. Egg white proteins did not significantly affect the color, length, and weight loss of sausages. Raman spectra revealed that M200 gel had a higher α-helix structure than P110 gel, which indicated that M200 formed an ordered gel by reforming tyrosine at Raman shift 833 and 860 cm −1 inside while P110 formed a disordered gel by exposing tyrosine. This study demonstrated that M200 would substitute both the gluten and xanthan gum for improving the texture of veggie sausages. The findings may also be applied to other meat analogs targeting gluten-free and label-friendly purposes.