Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance

Chang, Cuihua; Xu, Yunfei; Shi, Mengze; Su, Yujie; Xin, Li; Li, Junhua; Yang, Yanjun

doi:10.1016/j.foodhyd.2019.105333

Cited by 30 publications

(18 citation statements)

References 27 publications

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“…De-sugared and dried egg white powder are primarily used in the food industries due to the convenience of storage and transport [ 4 ]. Egg white’s excellent functional properties such as emulsification, gelation, and foaming properties make the egg white powder a valuable ingredient for different food preparations [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, the effect of heat and pH during egg white processing and its impact on modulating the GI digestibility and production of bioactive peptides has remained unexplored. Such information will facilitate the use of egg white powder in several products in the food industry [ 4 ]. Overall, minimal information is available about the effect of pH and heat treatment and their subsequent effect in producing bioactive peptides from egg white protein.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Rao

Nolasco

Handa³

et al. 2020

Antioxidants

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The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Rao

Nolasco

Handa³

et al. 2020

Antioxidants

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“…However, they can act as thickeners or gelling agents to enhance foaming stability, which was mainly ascribed to enhance the stability of dispersion system(Dickinson, 2003; Walsh et al., 2008). Guar gum can effectively improve the foaming ability and foam stability of egg white powder, and also exhibited an excellent baking performance (Chang et al., 2020). It may be that protein–guar gum combination hindered the charged chain crosstalk, promoted the exposure of hydrophobic amino acids and induced protein interaction at the air–water interface (Yang & Foegeding, 2010).…”

Section: Effect Of Polysaccharides On the Functional Properties Of Ewpmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

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Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

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“…Por otro lado, en los ovoproductos, la desnaturalización inducida por el calor también se afecta por las condiciones mecánicas del proceso de pasteurización, incluido el diseño del equipo, la velocidad de flujo y el cambio de temperatura entre el medio de calentamiento y el producto (Llave et al, 2018). Lechevalier et al (2017) han reportado que la pasteurización del huevo a 60 °C mejora las propiedades interfaciales y de digestibilidad de las proteínas ovotransferrina y lisozima; además, las lipoproteínas presentes, al ser desnaturalizadas, son capaces de formar una red reticulada que da como resultado la gelificación inducida por el calor (Chang et al, 2020).…”

Section: Mejora La Texturaunclassified

EL El huevo de gallina y su procesamiento industrial: una revisión

Crespo

Cortés

Carlosama

2021

Biotecnol. sector agropecuario agroind.

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El huevo es un alimento con una gran cantidad de nutrientes para ser utilizados por nuestro organismo. El objetivo de la revisión es suministrar información general sobre el huevo de gallina y su relación con la salud; además, revisar el estado de los tratamientos térmicos y tecnologías emergentes aplicadas con el fin de generar valor en productos del sector avícola. La revisión se realizó sobre bases de datos de revistas científicas adscritas a Science Direct, Scopus, Scielo y Redalyc, durante un periodo comprendido entre 2013 y 2020. Dado que el huevo se considera un alimento de alto riesgo para la salud y un producto con una variedad de propiedades funcionales, en los últimos años, se ha identificado una tendencia en aplicar tratamientos térmicos que permitan obtener un producto seguro microbiológicamente para los consumidores y con el menor efecto en dichas propiedades para ser utilizado por la industria. En general, el huevo es una materia prima fácilmente procesable a través de diferentes tecnologías, que permiten obtener productos líquidos o sólidos para ser utilizados en nuevos productos procesados. El uso de estas tecnologías permite reducir los costos operativos y mejorar la calidad del producto.

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Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance

Cited by 30 publications

References 27 publications

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Effect of polysaccharides on the functional properties of egg white protein: A review

EL El huevo de gallina y su procesamiento industrial: una revisión

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