Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders

Double Distribution Activation Energy Model as Suitable Tool in Explaining Biomass and Coal Pyrolysis Behavior

“…To measure the biochemical composition of the biomass, the lipids were extracted according to the protocol described by Bligh and Dyer [23] and the lipids content was determined gravimetrically by evaporating the solvents under vacuum and drying the extract for 4 h at 80 °C. Protein content was approximated by multiplying elemental nitrogen concentrations by a factor of 6.25 [24]. The pyrolysis experimental tests were performed with a thermogravimetric analyzer TA Instruments SDT Q600 (New Castle, DE, USA).…”

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

“…2) as was found by Rao and Labuza (2012). One of the reactions related to colour change in dry systems containing amines and reducing sugar is non-enzymatic browning (NEB or Maillard reaction).…”

“…The long-term intake of HEW attenuated the development of hypertension ) and prevented or reversed abnormalities associated with the metabolic syndrome and its complications in SHRs (Manso et al, 2008). From our previous study (Rao & Labuza, 2012), after short-term storage at 23°C, the effect of moisture content on physicochemical properties (colour and hardness changes) of HEW was more severe than those of DEW. These changes were mainly due to the difference of the inherent characteristics related to the two egg white powders, which included the reducing sugar content (Maillard reaction), noncovalent (hydrophilic and hydrophobic) bonding, and covalent (disulphide) interactions.…”

“…Both samples were kept at À20°C until tested. The partial process information and selected physicochemical properties of both products were summarised in our previous study (Rao & Labuza, 2012). For the determination of quality loss, the static desiccator method was used.…”

“…The reaction in HEW is likely due to the presence of a small amount of glucose (reducing sugar, 60.07%). Although the glucose content was very small, it will react with both lysine and the N-terminal groups of the vast amount of small HEW peptides (Rao & Labuza, 2012).…”