Changes in physical and gelling properties of freeze‐dried egg white as a result of temperature and relative humidity

Abstract

Storage of FDEW at high temperature and RH levels induced protein conformation changes. These have contributed to protein aggregation which affected the gelling properties of FDEW. © 2016 Society of Chemical Industry.

Development of a H2O2‐sensitive quantum dots‐based fluorescent sandwich ELISA for sensitive detection of bovine β‐lactoglobulin by monoclonal antibody

“…Egg protein was prepared according to Katekhong and Charoenrein . Crude soybean protein was prepared according to Liu et al .…”

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

“…That is, the first stage of the Maillard reaction generates glycated proteins . Extensive scientific evidence shows that emulsifying, gelling, foaming, rheological and other properties of proteins can be modified efficiently by the protein glycation via the Maillard reaction . Mechanical properties of peanut protein film can be improved by the prior glycation with xylose .…”

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

“…Egg white is frequently used as a foaming agent in aerated food to improve and maintain its texture and volume . The exposure of hydrophobic areas and molecular flexibility influence the foaming properties .…”

“…Egg white is widely used in food processing, as a source of protein and as a functional ingredient, based on its excellent gel‐forming, foaming and emulsification properties, which can maintain and improve the texture and volume of aerated foods (e.g. cakes and cookies) . Fresh egg white is composed primarily of water (∼ 89%) and protein (10%).…”

“…cakes and cookies). 1 Fresh egg white is composed primarily of water (∼ 89%) and protein (10%). Egg white protein (EWP) includes ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovoglobulin (∼ 8%), ovomucin (3.5%), lysozyme (3%), and other components.…”