Functional Improvements in Dried Egg White through the Maillard Reaction

Handa, Akihiro; Kuroda, Natsuki

doi:10.1021/jf9811018

Cited by 90 publications

(77 citation statements)

References 23 publications

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“…13 -15 Furthermore, these properties depend, for example on hen age, 15 -17 egg storage temperature, 8 pH 18,19 and the amount of carbohydrates present. 20,21 However, the effects of industrial processing on the EA in this production have only been investigated for isolated processes. For example, in 1989, the effect of dry-heat treatment of EA powder was first reported, 22 and today storage at 75-80 • C for 10-15 days is widely used in industry, as both gelling and foaming properties are reported to improve.…”

Section: Introductionmentioning

confidence: 99%

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

Hammershøj¹,

Peters²,

Andersen³

2004

J Sci Food Agric

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The purpose of the present work was to study the variation in egg albumen functional properties as a function of seven selected processing steps from the initially raw liquid albumen to the final dried egg albumen powder. Albumen samples in six replicates were analysed for dry matter, pH, glucose, triglycerides, albumen gel properties (ie textural stress and Hencky strain, water-and protein-binding capacity and gel colour L * , a * , b * ), foaming properties (ie overrun, stability against drainage and bubble breakdown) and surface tension. The gel texture and water-holding capacity significantly decreased during the processing steps from raw albumen through storage, centrifugation and ion exchange, whereas the final dry-pasteurisation resulted in increased gel properties. Covalently linked protein polymers formed during the dry-pasteurisation, as revealed by SDS-PAGE, may explain this improvement. The foam overrun increased twofold during the three final steps of ultrafiltration, spray-drying and dry-pasteurisation compared with the raw albumen; however, the foam stability decreased, ie drainage and foam volume breakdown rates increased. The surface pressure increase was positively correlated with the foam overrun. This paper reveals at which processing steps the control of functional properties of egg albumen powder can take place.

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Section: Introductionmentioning

confidence: 99%

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

Hammershøj¹,

Peters²,

Andersen³

2004

J Sci Food Agric

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“…Covalent attachment of sugar residues, using mild, nondenaturing heattreatment, has been reported to improve emulsifying ability and gelling properties, and to enhance antioxidant activity in egg-white proteins. 3,18,19) Thus ovalbumin (OVA) is used as a model protein to study chemical and functional properties further.…”

mentioning

confidence: 99%

Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and DifferentD-Aldohexoses

Sun

Hayakawa

Chuamanochan

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Handa and Kuroda [32] investigated the mode of interaction between dried egg-white and glucose through the Maillard reaction, which results in improved gelling property of dried egg-white under certain controlled conditions [32]. De-sugared dried egg-white was incubated with glucose at various heating times (55 8C, 0-12 days, 35% relative humidity) [32]. Native PAGE profiles indicated an increase in the net negative charge of the proteins suggesting an attachment of the reducing sugar to a lysine residue (positively charged) of the egg-white protein.…”

Section: Gelationmentioning

confidence: 98%

“…Gelation is among these properties. Handa and Kuroda [32] investigated the mode of interaction between dried egg-white and glucose through the Maillard reaction, which results in improved gelling property of dried egg-white under certain controlled conditions [32]. De-sugared dried egg-white was incubated with glucose at various heating times (55 8C, 0-12 days, 35% relative humidity) [32].…”

Section: Gelationmentioning

confidence: 99%

Modification of functional properties of egg‐white proteins

Campbell

Raikos²,

Euston³

2003

Nahrung

185

108

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Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg-white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, and gelation. This review describes the effect of heat-induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure-function relationship of egg-white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg-white proteins is also discussed.

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Functional Improvements in Dried Egg White through the Maillard Reaction

Cited by 90 publications

References 23 publications

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and DifferentD-Aldohexoses

Modification of functional properties of egg‐white proteins

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