Depletion of glucose in Egyptian egg white before dehydration

Shehab, S. K.; Darwish, Naif A.; Sadek, M. A.

doi:10.1002/food.19780220103

Cited by 6 publications

(2 citation statements)

References 5 publications

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“…Fermentation removes glucose from egg; if glucose is not removed from egg white it can increase the spoilage of egg powder during storage because of enhanced oxidation. It also helps to avoid browning or discoloration by preventing the reaction between glucose and amino groups of protein (Shehab et al, 1978).…”

Section: Drying and Dehydrationmentioning

confidence: 99%

Dried egg powder utilization, a new frontier in bakery products

Asghar¹,

Abbas²

2012

ABJNA

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Eggs are very nutritious and healthy, both egg white and egg yolk have high biological value. Egg albumen, also called egg white contains a viscous 10 % solution which consists of minerals, peptides and proteins in water. These proteins have high nutritional value for humans due to their specific amino acids composition. In addition, the egg white has specific functional properties in food processing like foaming and stability properties. Major functional properties of whole egg are stability, emulsification, foaming and gelling ability. Whole egg is also applied as colorants. These nutritional properties of egg are applicable in bakery foods, mayonnaise products, salad dressings, confections, ice cream, pastas and many convenience foods. Powdered egg can be used in several preparations during processing of food in place of using liquid egg. Egg powder from spray drying has a better structure as compared to the powder from foam mat drying. Hence, powder from spray drying process can be utilized as an essential ingredient in preparations of cakes, custards, noodles and some of the confectionery products.

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Section: Drying and Dehydrationmentioning

confidence: 99%

Dried egg powder utilization, a new frontier in bakery products

Asghar¹,

Abbas²

2012

ABJNA

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“…Fresh egg white. The cakes were scored for texture, tenderness, flavour, and overall acceptability by a panel of 6 persons. The grading score were given numerical values from one to 5 for undesirable, slightly desirable, acceptable, desirable and very desirable.…”

Section: Teclmological Evaluation Of Dehydrated Egg Whitementioning

confidence: 99%

Technological evaluation of dried egg white prepared by different techniques

Darwish

Sadek

1978

Nahrung

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Egg white was spray dried, using Egyptian fresh eggs, with and without glucose removal. Glucose depletion in egg white was carried out using bacteria, yeast and enzyme. Foam capacity and stability of liquid egg white was found to decrease after glucose was removed by the different methods used. Foam capacity was also decreased by dehydration, except for egg white in which enzyme was used for glucose removal. Foam was more stable in samples desugared by yeast and least stable in enzyme treated egg white. Both pan drying and spray drying methods had the same effect on foam capacity and stability of egg white. The pH value of liquid egg white was found to decrease by removing glucose and to increase by dehydration. The specific volume data and organoleptic evaluation of angel food cakes in which dehydrated egg white, imported dried egg white and fresh egg white were used, showed that the best method to prepare dehydrated egg white is by using enzymatic treatment for glucose removal before dehydration.Dehydration of egg white is carried out mainly by two ways, pan drying and spray drying processes. The drying process should permit the retention of certain valuable properties of the fresh egg white such as solubility, foaming capacity and palatability. I t was recommended that glucose must be removed prior to drying tq avoid MAILLARD reaction which results in browning and poor storage stability of products [ I , 23. Natural fermentation of Egyptian egg white was unsuccessful in removing glucose [3]. DARWISH et al. [4] studied the different methods that could be applied for preparing dried egg white as a new industry in Egypt. Egg white was dehydrated, with and without glucose removal. Glucose was removed by different methods including the use of bacteria, yeast and enzyme.The present study is concerned with the technological evaluation of dried egg white, prepared by the different techniques mentioned before. I t includes : -Effect of drying on the foaming capacity and foam stability of egg white.-As the hydrogen ion concentration is known to be an important factor in determining the foaming capacity of egg white, it was decided to study the effect of removing glucose and dehydration on the pH value of egg white.-Effect of the drying process on the palatability of egg white. Materials and methodsChicken eggs were obtained from the poultry farm of the Animal Husbandry Dept., Ministry of Agriculture. Cairo, Egypt. They were washed, then examined by candling [ 5 ] . Egg white was separated, blended and strained. The imported egg white powder that was used for comparison was spray dried, Swiss made.-Bacterial fermentation using Stv. Iactis in presence of 0 . 2 % yeast extract a t pH (3.0 and 30 OC [ 6 ] .-Bacterial fernientation using Aer. aerogenes a t pH 7.0 and 37 'C [ 6 ] .The methods used for glucose depletion in liquid egg white were:

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Charakterisierung von an Sepharose kovalent gebundener Polygalakturonase

Bock

Krause

Anger

et al. 1981

Nahrung

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For the soluble endo-polygalacturonase (EC 3.2.1.15.) from Aspergillus spec., investigated in the present work, the defined substrate turnover U at 50% loss of viscosity if 0.2% and is independent on the reaction temperature. In the case of the covalently-bonded enzyme, the following linear equation applies to U, depending on the specific activity A and in the limits from A = O [U] and Amax: U = [U] + S square root of A. U is influenced by the kind of linkage, the conditions of immobilization and the properties of the carrier: it is a measure of the postulated conformational change of the polygalacturonase. The characteristic limiting value for the substrate turnover at A = O [U] is also temperature-independent and proves to be a true increment of binding, whereas Amax depends essentially on the porosity of the carrier. Polygalacturonase-sepharose complexes with a real substrate turnover U of 3--20% were prepared by varying systematically the kind of linkage and the specific activity A. It was found that with increasing U these complexes were, as a rule, inhibited to a lesser extent by a non-competitive pectinase inhibitor than the soluble polygalacturonase. Furthermore, their ability to liberate or enrich oligomeric galacturonic acids with a degree of polymerization greater than 3 was markedly reduced.

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Depletion of glucose in Egyptian egg white before dehydration

Cited by 6 publications

References 5 publications

Dried egg powder utilization, a new frontier in bakery products

Dried egg powder utilization, a new frontier in bakery products

Technological evaluation of dried egg white prepared by different techniques

Charakterisierung von an Sepharose kovalent gebundener Polygalakturonase

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