Influence of pH and Salts on Egg White Gelation

Croguennec, Thomas; Nau, Françoise; Brulé, G.

doi:10.1111/j.1365-2621.2002.tb10646.x

Cited by 127 publications

(90 citation statements)

References 27 publications

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“…This "shielding effect" enables more intensive interactions between the proteins molecules and at a critical protein concentration a gel is formed (Barbut and Foegeding 1993;Hongsprabhas and Barbut 1997; Bryant and McClements, 2000). This kind of process was never used for commercial egg white isolates, as they gel at the preheating part of the process at as low as 3% protein solutions (Holt et al, 1984;Croguennec et al, 2002). In some laboratory tests the main M. T.-Mleko et al 1208 crystallized egg white protein -ovalbumin is used or commercial egg white protein is desalinated (Weijers et al, 2002;Weijers et al, 2006).…”

mentioning

confidence: 99%

Ca2+-Induced Egg White Isolate Gels with Various Microstructure

Tomczyńska‐Mleko

Nishinari

Handa³

2014

FSTR

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Commercially available egg white isolates (EWI) or concentrates can not be used for ions-induced gelationbecause of high mineral content. In the present research new egg white isolate with reduced minerals content was applied for production of calcium induced gel. At 5.5% critical protein concentration no gel was obtained at the preheating process at 80℃ for 30 min. Increased calcium ions concentration formed more elastic gels with higher hardness, adhesiveness and chewiness. There was a linear correlation between (dynamic viscosity) x (density) of the gels and chewiness, hardness and adhesiveness. Higher calcium ions concentration produced more aggregated gels with higher surface roughness. There was a linear correlation between quadratic mean of the surface roughness and maximum roughness height for the gels with different calcium concentration.Keywords: egg white, gelation, salt induced, rheological properties IntroductionEgg white albumin is probably the most popular gelling protein. Heat-induced gelation process involving aggregation and turning translucent egg white into white gel is observed at boiling eggs. Egg white protein is a complete protein with all essential amino acids (Vanniekerk et al., 1993). Together with whey protein it is used as a source of protein in supplements for physically active people. Egg white protein concentrates and isolates have excellent gelling and foaming properties (Foegeding et al., 2000). Heated dispersions form gels and their properties are dependent on the powder composition, pH and ionic composition of solvent and heating conditions (Sun et al., 2002; Broersen et al., 2000).In the beginning of the 1990s a new method of gelation was invented (Foegeding and Barbut 1993). Heating a dispersion of whey protein isolate leads to unfolding and polymerization of proteins and increase in viscosity (Vardhanabhuti and Foegeding 1999). Protein dispersion pH is above isoelectric point of whey proteins (ca. 5) and the repulsion between negatively charged protein molecules prevents them from forming a gel matrix. After cooling to room temperature some ions are added, which neutralize the charges on the surface of proteins. This "shielding effect" enables more intensive interactions between the proteins molecules and at a critical protein concentration a gel is formed (Barbut and Foegeding 1993;Hongsprabhas and Barbut 1997; Bryant and McClements, 2000). This kind of process was never used for commercial egg white isolates, as they gel at the preheating part of the process at as low as 3% protein solutions (Holt et al., 1984;Croguennec et al., 2002). In some laboratory tests the main M. T.-Mleko et al. 1208 crystallized egg white protein -ovalbumin is used or commercial egg white protein is desalinated (Weijers et al., 2002;Weijers et al., 2006). Arntfield (1996) used calcium and magnesium to obtain "cold set" ovalbumin gels. Increased salt concentration causes formation of stronger gels (Artfield 1996;Savoie et al., 1996). Savoie et al. (1996) reported that the fracture stress sh...

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confidence: 99%

Ca2+-Induced Egg White Isolate Gels with Various Microstructure

Tomczyńska‐Mleko

Nishinari

Handa³

2014

FSTR

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“…Conforme aumenta el pH en el huevo durante el almacenamiento, disminuye la elasticidad del gel, la penetración de la fuerza y el índice de viscosidad. Esto traerá como consecuencia que las propiedades funcionales de la albúmina, como gelificación, coagulación, emulsión, formación de espuma, viscosidad y capacidad de retención de agua, se vean afectadas por factores como la fuerza iónica, pH, temperatura, tensión superficial, entre otros, haciendo más frágil a la albúmina (26) .…”

Section: Discussionunclassified

“…Posiblemente los resultados reportados por estos autores y los de este estudio se deban a una pérdida de agua por evaporación, y esto es en función de la duración del almacenamiento, temperatura, superficie y porosidad del cascarón, así como la humedad relativa del medio ambiente. La evaporación es función lineal del tiempo de conservación y se traduce en una pérdida de peso y aumento en la cámara de aire (26,29) . Así mismo, en la misma Norma Mexicana (7) se menciona la clasificación del huevo fresco de gallina para plato en los siguientes grados, conforme a las especificaciones: la escala de las unidades Haugh (UH) va de 0 a 110, y la interpretación de la misma es un auxiliar para determinar el tiempo de postura: a menor valor, mayor es el envejecimiento de éste.…”

Section: Discussionunclassified

Cambios de la fracción hidrosoluble de huevo de gallinas alimentadas con harina de camarón almacenado a diferentes tiempos y temperaturas

Jáuregui

Carrillo‐Domínguez

Fuente-Martínez³

et al. 2017

Rev. Mex. Cienc. Pecu.

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RESUMENEl objetivo de este estudio fue determinar el efecto de las condiciones de almacenamiento, sobre la fracción hidrosoluble del huevo de gallinas alimentadas con una dieta convencional y una dieta con 20 % de harina de cabezas de camarón (HCC). Noventa (90) gallinas Isa-Brown de 32 semanas de edad se distribuyeron en dos tratamientos: Testigo y HCC. Durante cuatro semanas de ensayo se evaluaron las variables productivas. Los huevos recolectados (n= 250) para este estudio, se almacenaron por 15 y 30 días, a 20° y 4 °C, tomando como referencia huevos recién puestos (sin almacenar). Los parámetros estudiados fueron peso de huevo, Unidades Haugh, pH, proteína, aminoácidos indispensables y vitaminas hidrosolubles. Los resultados se analizaron utilizando un diseño factorial 2x2x3 y las diferencias entre medias se compararon mediante la prueba de Tukey. Los resultados obtenidos mostraron que los índices de calidad de la fracción hidrosoluble de huevo se vieron afectadas significativamente (P <0.05) por el tiempo y la temperatura de almacenamiento, y diferencias (P <0.05) solo en proteína por el efecto de la inclusión de HCC. A temperatura ambiente (20 °C) y mayor tiempo de almacenamiento (30 días), provocó una disminución en la calidad interna del huevo de acuerdo a los resultados de este estudio. Por lo tanto, se concluye que tanto la temperatura como el tiempo son uno de los principales factores que llegan a influir en la calidad de la fracción hidrosoluble del huevo durante el almacenamiento. PALABRAS CLAVE: Harina, Camarón, Calidad de huevo, Almacenamiento. ABSTRACTThe objective of this study was to determine the effect of storage conditions on the water soluble fraction in eggs from hens fed with a conventional diet and a 20 % shrimp by-products meal (SBPM). Ninety (90) Isa-Brown laying hens 32 wk age were distributed in two treatments: Control and SBPM. The productive variables were evaluated during 4 wk. Eggs (n= 250) collected for this study, were stored at 15 and 30 d/ 20° and 4 °C, taking as reference fresh eggs (not stored). The parameters studied were egg weight, Haugh Units, pH, crude protein, essential amino acids and water soluble vitamins. The results were analyzed using a 2x2x3 factorial design and the differences between means were compared using the Tukey test. The data obtained showed that the quality indexes of the water soluble fraction of egg were significantly affected (P <0.05) by the time and the temperature of storage and differences (P<0.05) in protein alone due to the effect of SBPM inclusion. At room temperature (20 °C) and longer storage time (30 d), a decrease in internal egg quality was observed according to the results of this study. Therefore, it is concluded that both temperature and time are one of the main factors influencing the eggs quality of the water-soluble fraction of the egg during storage.

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“…A ovalbumina e a conalbumina representam, quantitativamente, cerca de 70% do total de proteínas da clara de ovo, e estão altamente relacionadas com as propriedades de gelatinização do albume. Estas proteínas podem ser gelatinizadas individualmente com tratamento alcali, enquanto as outras proteínas da clara do ovo não possuem esta característica [6]. As proteínas da clara e da gema possuem habilidade de se coagularem e funcionarem como uma espécie de ligação entre outros ingredientes [20].…”

Section: -Introduçãounclassified

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

Alleoni¹,

Antunes²

2005

Ciênc. Tecnol. Aliment.

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Influence of pH and Salts on Egg White Gelation

Cited by 127 publications

References 27 publications

Ca2+-Induced Egg White Isolate Gels with Various Microstructure

Ca2+-Induced Egg White Isolate Gels with Various Microstructure

Cambios de la fracción hidrosoluble de huevo de gallinas alimentadas con harina de camarón almacenado a diferentes tiempos y temperaturas

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

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