Functional Properties of Egg Components in Food Systems

Mine, Yoshinori; Yang, Marie

doi:10.1002/9780470504451.ch29

Cited by 9 publications

(2 citation statements)

References 176 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For gel formation at high protein concentration, denatured protein will form crosslinked soluble linear aggregates and three-dimensional gel structure. However, at low concentration, gel network cannot be developed but a viscous transparent sol is formed (Mine & Yang, 2010).…”

Section: Tube Inverting Testmentioning

confidence: 99%

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Hui¹,

Seow²,

Huda³

2021

JAHP

View full text Add to dashboard Cite

The effect of ultrasound treatment duration (0, 10, 20, 30, 40, 50 and 60 minutes) on physicochemical properties of duck egg white was studied. Duck egg white were treated with ultrasound generated by sonicator (frequency 40±0.2 kHz) for different times, and their pH, colour, foaming capacity and stability, emulsifying activity, tube inverting test, folding test, expressible moisture and texture profile analysis were compared. Ultrasound treatment had caused a significant (p<0.05) change in pH, foaming capacity, and the folding test score of egg white gel. However, texture profile analysis showed that the hardness, springiness, gumminess and chewiness of egg white gel had decreased after ultrasound treatment. Ultrasound-treated duck egg white for 40 minutes showed a significantly (p<0.05) higher foaming capacity and improved folding test score. Result showed that the increase of ultrasound treatment time may have conferred detrimental effects on duck egg white protein that influenced the physicochemical properties of egg white. Hence, ultrasound treatment for 40 minutes was suggested to produce duck egg white with better physicochemical properties.

show abstract

Section: Tube Inverting Testmentioning

confidence: 99%

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Hui¹,

Seow²,

Huda³

2021

JAHP

View full text Add to dashboard Cite

show abstract

“…Egg yolk may be affected by various processes that occur in the food industry, including pumping, pasteurization, spray drying, and freezing. Moreover, such processes can lead to the denaturation, agglutination, and gelling of egg yolks, which affect yolk viscosity, emulsification, and other functional properties (Mine & Yang, 2010). The rheological properties of liquid egg yolks are critical to the food industry because the analysis of their flow behavior addresses vital issues regarding the manufacturing process, such as the susceptibility of ingredients to deformation or good performance through the transportation pipeline.…”

Section: Introductionmentioning

confidence: 99%

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

show abstract

Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures

2015

View full text Add to dashboard Cite

Functional Properties of Egg Components in Food Systems

Cited by 9 publications

References 176 publications

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures

Contact Info

Product

Resources

About