Effects of heat treatment parameters on liquid whole egg proteins

Uysal, Reyhan Selin; Boyaci, İsmail Hakkı; Soykut, Esra Acar; Ertaş, Nusret

doi:10.1016/j.foodchem.2016.08.050

Cited by 28 publications

(24 citation statements)

References 30 publications

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“…Within the last two years, proteins analysis has been accomplished by simple CZE, CGE and CEC methodologies. CZE methods with UV detection have been used to investigate the protein profile of wheat , camel milk liquid whole eggs , and cheese samples . The analysis of wheat proteins fractions may provide relevant information for correct allergy diagnosis.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

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Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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Recent advances in the application of capillary electromigration methods for food analysis and FoodomicsThis review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.

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Section: Peptides and Proteinsmentioning

confidence: 99%

“…Another heat treatment developed by Uysal et al. studied the effect of the temperature on liquid whole egg (LWE) proteins by using ultraviolet‐visible (UV‐VIS) spectroscopy and CE. Homogenized LWE was heat‐treated at 60, 64 and 68°C for 5 min.…”

Section: Food Processingmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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“…A significant difference (an increase from 0.29 to 0.49) was obtained between the control and other (containing pasteurized LWE) cream; it means that pasteurized LWE (even at 60°C) has a remarkable impact on the specific gravity of cream. This could be attributed to the loss of foaming abilities of egg proteins such as conalbumin due to pasteurization (Uysal, Boyacı, Soykut, & Ertaş, ). Ma et al () also found an increase in specific gravity of meringue (from 0.197 to 0.210) prepared using heat treated frozen egg white.…”

Section: Resultsmentioning

confidence: 99%

“…When egg white is heated at 54-60 C, the first remarkable change is obtained in foaming power (Cunningham, 1995). Especially the albumen proteins such as conalbumin are affected by even low temperature pasteurization because of their denaturation temperature at 60 C (Belitz et al, 2009;Damodaran, 1997;Ferreira, Hofer, & Raemy, 1997;Uysal et al, 2017). According to Uysal et al (2017), supernatant proteins of yolk or some albumen proteins might have been affected by pasteurization at 64 C, and most of the proteins were highly affected by pasteurization at 68 C. Lysozyme could have probably been affected at that temperature since its denaturation was at 67 C (Ferreira et al, 1997).…”

Section: Rheological Properties Of Creammentioning

confidence: 99%

Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream

Uysal

Boyaci

Şumnu

2019

J Food Process Engineering

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The aim of this study is to determine whether liquid whole egg (LWE) is pasteurized by measuring the physical and rheological properties of cake cream. The applicability of the method was demonstrated on the creams prepared using unpasteurized and pasteurized LWE (ranging from 60 to 68°C for 2 and 5 min). Foaming capacities (%) of the LWE samples were measured. Physical (specific gravity) and rheological properties (shear rate–shear stress and shear rate–viscosity) of the creams were measured. A statistically difference (decrease from 740 to 531) was found between the foaming capacity of unpasteurized and other LWE (pasteurized). The specific gravity of the control cream (containing unpasteurized LWE) was statistically found different from the other creams (containing pasteurized LWE) since it had more air bubbles. In addition, consistency index (K, decrease from 12.27 to 3.31 Pa.sn) and flow behavior index (n) of the control cream were found significantly different from the other creams due to the formation of less volume. A high correlation (r = .90) between the foaming capacity of LWE and consistency index of the cream was found. The results suggest that proposed method can be used as an alternative procedure to determine pasteurization treatment and foaming ability of LWE. Practical Applications Egg is one of the essential ingredients in cake batter formulation due to its ability to form foam. In recent years, liquid egg product (LEP) is more preferred thanks to its microbial safety and ease of use. On the other hand, LEP may damage the physical structure of bakery products because of the pasteurization treatment in LEP process. Pasteurization process may lead to a disruptive effect on foaming functions of egg proteins, which is ended in less volume of batter. Therefore, a practicable and reliable method is required to determine whether liquid egg is pasteurized or not. In present study, pasteurized liquid whole egg (LWE) could be determined by taking physical and rheological measurements of cake cream. In addition, a rapid and reliable analysis via rheological measurement of the cream can be proposed as an alternative to determine the foaming ability of egg.

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“…Sodium dodecyl sulfate p olyacrylamide gel electrophoresis (SDS-PAGE), ion-exchange chromatography, and capillary electrophoresis are also among the main techniques used in the analysis of the egg components. [8][9][10] Other techniques such as infrared transmission spectroscopy, attenuated total reflectance Fourier-transform infrared (ATR-FTIR) spectroscopy, visible transmission spectroscopy, differential scanning calorimetry, and high-performance liquid chromatography (HPLC) have been used to analyze egg composition and quality. [11][12][13][14][15] However, there is no available work in the literature for determination of adulteration and authenticity of liquid egg.…”

Section: Introductionmentioning

confidence: 99%

Authentication of liquid egg composition using ATR‐FTIR and NIR spectroscopy in combination with PCA

Uysal

Boyaci

2019

J Sci Food Agric

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BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier‐transform infrared (ATR‐FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR‐FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR‐FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR‐FTIR and NIR spectroscopy techniques in combination with PCA. © 2019 Society of Chemical Industry

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Effects of heat treatment parameters on liquid whole egg proteins

Cited by 28 publications

References 30 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream

Authentication of liquid egg composition using ATR‐FTIR and NIR spectroscopy in combination with PCA

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