Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white

Katekhong, Wattinee; Charoenrein, Sanguansri

doi:10.1080/07373937.2017.1307218

Cited by 29 publications

(19 citation statements)

References 33 publications

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“…Additionally, processing e.g. salting, drying, and high-pressure processing, also influence the resulting egg albumen proteins (Katekhong and Charoenrein 2018;Quan and Benjakul 2018b;Yang et al 2016). In pidan egg albumen, alkaline treatment causes the formations of lysinoalanine and lanthionine, as well as the racemization of amino acids (Chang et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

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Section: Introductionmentioning

confidence: 99%

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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“…The increase in gelling temperature might be related to excessive protein denaturation during spray drying, particularly at high inlet temperature. Katekhong and Charoenrein () reported partial loss of protein structure of hen egg albumen spray‐dried at higher temperature. The unfolded proteins might undergo aggregation by the interaction of the exposed hydrophobic regions with other unfolded molecules until precipitation occurred (Haque & Adhikari, ).…”

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Ma et al () documented that the optimum spray‐drying conditions included spraying flow of 22 ml/min, feeding temperature of 39.8C and inlet‐air temperature of 178.2C. Spray drying generally affected solubility, interfacial properties, and gelling properties of spray‐dried hen albumen powder (Ayadi, Khemakhem, Belgith, & Attia, ; Hammershøj, Peters, & Andersen, ; Katekhong & Charoenrein, ). Due to the heat sensitivity of egg white proteins, the temperature control of all drying methods is crucial.…”

Section: Introductionmentioning

confidence: 99%

“…Spray drying generally affected solubility, interfacial properties, and gelling properties of spray-dried hen albumen powder (Ayadi, Khemakhem, Belgith, & Attia, 2008;Hammershøj, Peters, & Andersen, 2004;Katekhong & Charoenrein, 2018). Due to the heat sensitivity of egg white proteins, the temperature control of all drying methods is crucial.…”

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confidence: 99%

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Gelling properties of duck albumen powder as affected by desugarization and drying conditions

Quan

Benjakul

2018

Journal of Texture Studies

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The effects of desugarization using glucose oxidase/catalase and spray-drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray-drying inlet temperatures (140-180C) were increased (p < .05). ΔE*, a*-, and b*- values of gel increased but L* and whiteness decreased when higher spray-drying temperatures were used (p < .05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (p < .05). Texture profile analysis showed that hardness, springiness, gumminess, and chewiness of gel decreased with increasing spray-drying temperatures. Moreover, gel of freeze-dried desugarized albumen powder had higher hardness, springiness, gumminess, and chewiness than that of spray-dried nondesugarized counterpart (p < .05). Albumen gel prepared from desugarized albumen powder showed the compact network with more connectivity and smaller voids than that from nondesugarized one as visualized by scanning electron microscopy, regardless of drying conditions. Prior desugarization could lower browning and increased gelling properties of duck albumen powder. Higher spray drying inlet temperature generally exhibited the adverse effect on properties of resulting albumen powder. Both desugarization and drying conditions had the profound influence on characteristics and textural property of duck egg albumen.

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Nanomaterials

Vaseghi

Nematollahzadeh

2020

Green Synthesis of Nanomaterials for Bioenergy Applications

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Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white

Cited by 29 publications

References 33 publications

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Gelling properties of duck albumen powder as affected by desugarization and drying conditions

Nanomaterials

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