Color and gelling properties of dried egg white: Effect of drying methods and storage conditions

Katekhong, Wattinee; Charoenrein, Sanguansri

doi:10.1080/10942912.2016.1233429

Cited by 28 publications

(17 citation statements)

References 24 publications

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“…Literature data states that the type of the drying process, temperature and the type of proteins and gums used affects the porosity and, therefore, the final result of the drying process (Sundaram and Durance, , Begum et al, ). In this study, on one hand, drying could have caused a change in protein conformation, as reported by Katekhong and Charoenerin (), which subsequently affected porosity and reconstitution properties. On the other hand, the presence of galactommanans and their structural changes during drying could have affected the reconstitutution properties.…”

Section: Resultssupporting

confidence: 55%

Production of cocoa and carob‐based drink powders by foam mat drying

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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The effect of substitution of cocoa powder with carob and sucrose with stevia, on physical, chemical, and sensory properties of powder drink mixtures was studied. These powders were then subjected to foam mat drying to produce easily solvable instant powders and to determine the effect of the process on their physical, chemical, and sensory characteristics. The addition of carob flour to cocoa/sugar mixtures caused a decrease of cohesion index and mean cake strength, which is beneficial for powder handling. Foam mat drying process led to further improvement of physical properties. To obtain a mixture with good physical, chemical, and sensory characteristics, only a small part of cocoa powder can be replaced by carob flour (up to 10%). Overall, the foam mat drying process leads to formulation of a product with better physical and sensory characteristics and can be successfully applied for production of cocoa/carob/sugar drink powders. Practical applications Consumer demands for newly developed foods with natural, healthy ingredients is increasing nowadays. Carob flour represents a cheaper alternative to cocoa and due to the presence of naturally occurring carbohydrates represents a raw material with low glycemic index and therefore the exploration of its utilization in instant drink powders is of great significance. On the other hand, the industry seeks cheaper alternatives to spray drying and liophyilisation as the wide spread processes for instant powder production. The foam mat drying process is a simple and economical alternative to spray drying and freeze drying. The results of this study indicate that the foam mat drying process can be successfully used in the cocoa and carob drink powder production because it results in powders with better flow properties, which is favorable in the powder handling industries.

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Section: Resultssupporting

confidence: 55%

Production of cocoa and carob‐based drink powders by foam mat drying

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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show abstract

“…Wu [30] reported that peroxyl radicals generated during the processing could react with the sulfhydryl groups to form sulphinyl radicals and decrease the free SH groups in egg white. Katekhong and Charoenrein [17] also observed a lower level of total SH groups and a higher level of exposed SH groups in egg white.…”

Section: Surface Tension and Sh Groupsmentioning

confidence: 87%

“…The egg white was measured for SH groups (total SH groups and exposed SH groups) using Ellman's reagent (5,5'-dithiobis 2-nitrobenzoic acid; DTNB) [17] . For measuring the exposed SH groups, 5 mL of egg white was added to 5 mL of Tris-glycine buffer (pH 8) containing 0.1 M Tris, 0.1 M glycine, and 4 mM EDTA.…”

Section: Determination Of Sh Groupsmentioning

confidence: 99%

Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White

Venkatachalam

2018

Braz. arch. biol. technol.

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Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristics of egg white after being cured for a prolonged period (30 days). At 5-day intervals the egg whites were measured for salt, moisture, water activity, hydrophobicity, pH, zeta potential, particle size, SH groups, surface tension and foaming properties (index of whipping, foam durability, specific density, overrun, air phase and yield stress). The results showed that prolonged curing significantly affected egg white and its foam. Salt content, hydrophobicity, particle size, and exposed SH groups gradually increased with storage period. On the other hand, moisture, water activity, pH, zeta potential, surface tension and total SH groups decreased continuously throughout the storage. In addition, foaming properties slightly declined due to accumulation of salt content with extended storage. Conversely, the yield stressan important indicator of foam qualityincreased from 32.33 to 70.55 % during storage. Overall, the egg whites could possibly serve as a key and/or a substitute ingredient in foam-based food products.

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“…The thermal stability of the protein is associated with its amino acid composition, protein has high content of hydrophobic amino acids usually presents better thermal stability. [36] Enzymatic hydrolysis could break the globular structure of OVA, increase hydrophobic groups of protein and show higher thermal stability. After glycation, thermal denaturation temperature increased, which indicates the enhanced resistance against thermal denaturation after glycation.…”

Section: Resultsmentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

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Color and gelling properties of dried egg white: Effect of drying methods and storage conditions

Cited by 28 publications

References 24 publications

Production of cocoa and carob‐based drink powders by foam mat drying

Production of cocoa and carob‐based drink powders by foam mat drying

Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

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