Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Abstract

Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55–67 °C for 0–10 min) on the emulsification, foaming activity and rheological properties of LWE. The results indicated that the emulsifying activity of LWE had no significant change after 55–64 °C heating treatment, while it decreased significantly after heating treatment at 67 °C. The foaming property of LWE increased significantly after 55 °C to the 64 °C heating treatment; while the foaming property showed a downward trend with the increase in heat treatment temperature, it can significantly improve the foam stability of LWE. The heating treatment thoroughly changed the molecular weight distribution of LWE protein, thus promoted the protein surface hydrophobicity, hydrophobicity activity and rheological properties. The heating treatment at 61 °C for 6 min had a better effect on the functional properties than that of the other heating groups. In addition, the results of this study provide the change in rules of LWE under different heating treatment conditions and provide theoretical guidance for the production and processing of LWE.

Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study

“…For these reasons, it is believed that the pasteurized liquid egg whites in this study showed no significant quality deterioration under the evaluated temperature and time conditions. On the other hand, the study (Wang et al, 2023) Considering these reasons and our results, we believe that the functional properties of the pasteurized liquid egg white and yolk in this study have not experienced relevant changes. Moreover, since it is well known that location (Yamamoto et al, 2019) and type (Russell et al, 2019) of impellers can affect the flowing behavior during agitation process, it is desired in further studies to cover the effect of these variables on the functional quality properties changes of liquid eggs using the 3D model developed in this study and the kinetics of reaction of each property changes.…”

“…For these reasons, it is believed that the pasteurized liquid egg whites in this study showed no significant quality deterioration under the evaluated temperature and time conditions. On the other hand, the study (Wang et al, 2023) also reported changes in the emulsifying properties of LWE during water bath treatment. The emulsifying activity and emulsifying stability demonstrated increases in the temperature range of 55–64°C within 2 min and 8 min treatment, respectively.…”

“…Moreover, Wang et al (2023) reported that the appropriate heating treatment can effectively reduce the foaming activity of LWE, which gradually increases with the extension in the range of 55–61°C during 8 min water bath treatment. Furthermore, the foaming stability of LWE showed a trend of increasing in 6 min water bath treatment in the temperature range of 55–61°C (Wang et al, 2023). The foaming properties of LWE have been attributed to egg white (Li et al, 2019).…”

“…Furthermore, Icier and Bozkurt (2011) reported that there was no significant denaturation in protein structure of liquid whole egg (LWE) Wang et al, 2023). The foaming properties of LWE have been attributed to egg white (Li et al, 2019).…”

Sonication of egg and its effect on foaming behavior

“…Also, higher temperatures may lead to increased protein denaturation, and decreased protein solubility that reduces the foaming activity. 83 Hence controlling the temperature-sensitive proteins from denaturation is challenging in conventional heating methods.…”