Effect of pH, ionic strength, and freezing treatment on a colloidal suspension of egg white aggregates

Fang, Bowen; Nakagawa, Kyuya

doi:10.1016/j.foostr.2021.100181

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…Determining the relationship between underlying mechanisms and processing parameters is necessary to control these processes and optimize functionality and protein digestibility. The microstructure and characteristics of egg white aggregates can be modified using several processing methods (Fang, & Nakagawa, 2021). Although thermal treatment is the original and most common method of processing that induces aggregation/gel formation in eggs, other novel and emerging methods such as HPP, ultrasound, and PEF are gaining importance (Farjami et al., 2020; Gharbi & Labbafi, 2018).…”

Section: Food Processing and Its Impact On Functionality Structure An...mentioning

confidence: 99%

Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

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Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

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Section: Food Processing and Its Impact On Functionality Structure An...mentioning

confidence: 99%

Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…8 Some other processing methods can lead to the formation of aggregates in diverse ways, depending on the pH, treatment intensity, type and quantity of salt, ionic strength, or protein concentration. 9 Thus, the changes and interactions of macromolecules in eggs during processing are well worth studying in-depth and can further help us improve the stability of acidic protein drinks.…”

Section: Introductionmentioning

confidence: 99%

“…Hen egg is a classic model of natural supramolecular assemblies of proteins and lipids, such as ovalbumin, ovotransferrin, ovomucoid, lysozyme, phosvitin, lecithin, etc. , In general, most egg proteins are solubilized as micelle forms under neutral pH conditions, but proteins aggregate and precipitate under acidic pH conditions during the processing of vinegar-egg . Some other processing methods can lead to the formation of aggregates in diverse ways, depending on the pH, treatment intensity, type and quantity of salt, ionic strength, or protein concentration . Thus, the changes and interactions of macromolecules in eggs during processing are well worth studying in-depth and can further help us improve the stability of acidic protein drinks.…”

Section: Introductionmentioning

confidence: 99%

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Lv,

Jin

et al. 2023

ACS Food Sci. Technol.

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Vinegar-egg is a health-promoting beverage prepared with eggs and vinegar. This study investigated the effect of soybean-soluble polysaccharide (SSPS) (0.1−0.7 wt %) alone or in combination with 0.1 wt % high-methoxy pectin (HMP) on the structure and stability of vinegar-eggs. Results showed that the combination of SSPS and HMP increased the turbidity and reduced the particle size of vinegar-eggs due to the adsorption of polysaccharides onto protein surfaces, enhancing the stability through electrostatic and steric repulsion. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that HMP selectively enhanced egg protein stability, and the weak gel network formed by the interaction between SSPS and HMP contributed to long-term stability. Interestingly, the presence of HMP changed the shape of the protein into a needle-like structure. Furthermore, the emulsion was found to be more stable at higher stabilizer doses, suggesting that SSPS and HMP could improve the quality of vinegar-egg products and have practical applications in acidic beverages.

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