Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Li, Peishan; Sun, Zhuo; Ma, Meihu; Jin, Yongguo; Sheng, Long

doi:10.1016/j.lwt.2018.06.055

Cited by 91 publications

(38 citation statements)

References 39 publications

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“…Selection of the technologies are based on the current trends in the industry as well as developments in the research arena. The technologies are ultrasound (US; Caner & Yuceer, 2015; Sheng et al, 2018; Stefanović et al, 2017; Yüceer & Caner, 2020a, 2020b; Zhu, Vanga, Wang, & Raghavan, 2018b), high hydrostatic pressure (HHP; Hoppe, Jung, Patnaik, & Zeece, 2013; Ma, Lozano‐Ojalvo, Chen, Lopez‐Fandiño, & Molina, 2015; Naderi, Pouliot, House, & Doyen, 2017; Savadkoohi, Bannikova, Mantri, & Kasapis, 2016; Shahbaz et al, 2018), pulsed electric field (PEF; Baba et al, 2018; Liu, Oey, Bremer, Carne, & Silcock, 2017; Liu, Oey, Bremer, Carne, & Silcock, 2019; Liu et al, 2019; Wu, Zhao, Yang, & Chen, 2014), microwave (MW; Li, Sun, Ma, Jin, & Sheng, 2018; Singh et al, 2018; Zhu, Vanga, Wang, & Raghavan, 2018a), ultraviolet light (UV; Holck, Liland, Drømtorp, Carlehö, & McLeod, 2018; Manzocco, Panozzo, & Nicoli, 2012; Mehdizadeh, Minaei, Torshizi, & Mohajerani, 2014), cold plasma (CP; Dasan, Yildirim, & Boyaci, 2018; Dobeic et al, 2016; Georgescu, Apostol, & Gherendi, 2017; Wan, Chen, Pankaj, & Keener, 2017), and radio frequency (RF; Boreddy, Birla, Froning, Thippareddi, & Subbiah, 2014; Boreddy, Thippareddi, Froning, & Subbiah, 2016; Geveke, Bigley, & Brunkhorst, 2017; Yang et al, 2019). Thus, the efficiency and suitability of available novel technologies, for the processing of egg products and derivatives should be compared and examined.…”

Section: Introductionmentioning

confidence: 99%

“…Technologies offers a novel approach to modify and customize the functional properties of egg proteins (Li et al, 2018; Sheng et al, 2018). For example, US (Jun et al, 2020; Yüceer & Caner, 2020a), PEF (Liu et al, 2017), HHP (Singh & Ramaswamy, 2014) have been reported to improve the functional properties of egg derivatives, subsequently modify the properties of egg proteins.…”

Section: Introductionmentioning

confidence: 99%

“…For example, US (Jun et al, 2020; Yüceer & Caner, 2020a), PEF (Liu et al, 2017), HHP (Singh & Ramaswamy, 2014) have been reported to improve the functional properties of egg derivatives, subsequently modify the properties of egg proteins. Zhu et al (2018a) reported that US affect the secondary structure of protein which triggers the exposure of inner hydrophobic and sulfhydryl groups, consequently altering the protein surface properties (associated with emulsifying and foaming) and causing the subsequent formation of protein aggregates (associated with protein gelation) (Li et al, 2018). Furthermore, it has been reported that sulfhydryl groups and disulfide bonds play an important role in the gelling process concerning protein gelation (Boreddy et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Technologies offers a novel approach to modify and customize the functional properties of egg proteins (Li et al, 2018;Sheng et al, 2018).…”

mentioning

confidence: 99%

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Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Afraz

Khan

Roobab

et al. 2020

J Food Process Engineering

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Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf-life of egg components is known to have adverse effect on heat-sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high-pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno-functional, nutritional and as well improving the safety egg and egg products. Practical Application Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno-functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality. 1 | INTRODUCTION Current consumers demand that food manufacturers switch to a more cost-effective, nutritionally stable, and environment-friendly processing technology, as conventional technologies are seen to promote concerns in the aspects of quality, safety, and toxicity (Aadil

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Technologies offers a novel approach to modify and customize the functional properties of egg proteins (Li et al, 2018;Sheng et al, 2018).…”

mentioning

confidence: 99%

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Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Afraz

Khan

Roobab

et al. 2020

J Food Process Engineering

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“…In addition to it caused the unfolding of proteins, leading to improve the glycation (Zhang et al, ). Recently, two or more methods is effective to improve functional properties of proteins (Hirofumi et al, ; Li, Sun, Ma, Jin, & Sheng, ), because single modified method cannot achieve a satisfactory result. For example, high‐intensity ultrasonic‐assisted chemical reactions have been used in the modification of proteins (Chen, Chen, Wu, & Yu, ; Liu, Tu, Zhang, et al, ; Zhao et al, ).…”

Section: Introductionmentioning

confidence: 99%

Observation of the structural changes of α‐lactalbumin induced by ultrasonic prior to glycated modification

Liu

Shao

et al. 2019

J Food Biochem

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Bovine α‐lactalbumin (BLA) was treated by ultrasonic at 150 W/cm2 for different times and subsequently glycated with mannose by dry‐heating. Molecular weight, intrinsic fluorescence spectra, glycation sites and degree of modified BLA were observed. The proteinaceous high molecular weight components were formed after ultrasonic prior to glycated modification, while the conformational changes were obvious. Prior to ultrasonic pretreatment, K62, K114, and K122 of BLA were identified. After treated by ultrasound at 150 W/cm2 for 5, 10, 15, and 20 min, the sites were increased to four, four, five, and five, respectively. All glycated sites of modified BLA exhibited a higher degree of substitution per peptide (DSP) values compared to native BLA. Ultrasonic at 150 W/cm2 for 20 min revealed the most significant change in the BLA structure. Therefore, conformational changes, the intensified glycation site, and DSP value were responsible for the structural changes of BLA. Practical applicationsBLA is suitable as an ingredient for infant nutrition in food, and has immune‐modulating, antioxidant, antibacterial, and antitumor activity etc. This study revealed that the structural changes of BLA induced by ultrasonic prior to glycated modification. It will be beneficial to understand the mechanism of the functional changes of modified BLA. Ultrasonic prior to glycated modification will be more likely to develop a practical technology to modify protein in the food industry, and improve the functional characteristics of food, such as produce hypo‐allergenic cow's milk in future.

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Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

Amezúa‐Arranz,

Salmazo,

López‐Gil

et al. 2024

Adv Eng Mater

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The global plastic consumption, as one of the paramount concerns of our society, open new paths of investigation in green materials. This study presents our contribution to the field with the obtention of natural rubber latex foams using egg white powder as bio stabilizing agent. The route followed to develop these samples is based on a two‐step process, a previous aeration, followed by microwave dehydration. This synthesis route is greener and eco‐friendlier than conventional ones due to the use of biobased bulk materials, the utilisation of microwave radiation which reduces the energy consumption in comparison with conventional heating methods and the elimination of the vulcanization process typically used when producing latex foams. In this work a deep study of the effect of egg white protein on natural rubber latex foams obtained at three water content levels (i.e. 40, 70, 90 phr) is carried out. The density and cellular structure parameters are measured for the formulations of liquid and solid foams which led to stable final samples in order to comprehend the stabilization mechanisms due to the presence of the egg white and the effect of water content in these systems. With the route developed in this research it has been possible to produce open cell natural rubber latex foams with densities as low as 53 kg/m3 and cell sizes as low as 114 µm.This article is protected by copyright. All rights reserved.

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Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Cited by 91 publications

References 39 publications

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Observation of the structural changes of α‐lactalbumin induced by ultrasonic prior to glycated modification

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

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