Physical and Molecular Properties of Egg‐white Lipid Films

Handa, Akihiro; Gennadios, Aristippos; Hanna, Milford A.; Weller, Curtis L.; Kuroda, Natsuki

doi:10.1111/j.1365-2621.1999.tb15928.x

Cited by 45 publications

(31 citation statements)

References 34 publications

(50 reference statements)

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“…The differences between both proteins must be related to the higher surface hydrophobicity and free sulfhydryl content found for EW protein . In addition, heating has been reported to favor exposure of sulfhydryl groups located at EW protein surfaces …”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Protein/glycerol blends and injection‐molded bioplastic matrices: Soybean versus egg albumen

Fernández‐Espada

Bengoechea

Cordobés

et al. 2015

J of Applied Polymer Sci

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Two well‐known proteins have been selected in order to produce bioplastics through injection molding: a soy protein isolate (SPI) and an egg white albumen concentrate (EW). Each of them has been thoroughly mixed with glycerol (40 wt %) and the blend then obtained have been characterized by means of rheological and thermomechanical techniques, which allowed the optimization of the processing moulding conditions (cylinder temperature, 60°C–65°C; mould temperature, 120°C; post‐injection pressure, 500–600 bars). Once bioplastics were obtained, their thermomechanical and tensile properties, as well as their water uptake capacity and transparency were evaluated. Bioplastics containing EW showed higher values in the elastic and loss moduli, E′ and E″, from −30°C to 130°C, than the corresponding SPI bioplastic. However, they both showed qualitatively the same evolution with temperature, where E′ and E″ decreased up to a plateau at high temperatures. When examining their tensile and water uptake properties is found that SPI bioplastics are more ductile and present enhanced water uptake behavior over EW bioplastics, which on the other hand possess higher Young's modulus. SPI seems to provide tougher bioplastics, being an excellent option for potential superabsorbent applications, whereas EW would suit for those applications requiring higher mechanical properties. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 42980.

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Section: Resultsmentioning

confidence: 99%

“…Tensile parameters ( σ m , ε f , E ) found in the present study for EW and SPI are in good agreement with those found elsewhere. 41, …”

Section: Resultsmentioning

confidence: 99%

Protein/glycerol blends and injection‐molded bioplastic matrices: Soybean versus egg albumen

Fernández‐Espada

Bengoechea

Cordobés

et al. 2015

J of Applied Polymer Sci

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“…Ovalbumin is the major protein fraction of albumin and the only one to contain free sulfhydryl (-SH) groups, which predominately affect gelation via reordering of its sulfur-sulfur bond at Cys 73 and Cys 120 (the 73rd and 120th amino acids in the primary structure of the protein, respectively) and its sulfur-hydrogen bonds at Cys 11 , Cys 30 , Cys 367 and Cys 382 (Margoshes 1990;Sun and Hayakawa 2002). In addition, the reduction in the pH of the egg dip prefry treatment probably acted to increase the number of free sulfhydryls available in the egg albumin, which other agents added to egg albumin have been shown to do (Handa et al 1999). Frying increased the number of free sulfhydryls present, which could have enhanced the ability of the egg albumin to form a film (Margoshes 1990; Sun and Hay- Asterisk (*) denotes significantly less moisture or lipid than the control at P < 0.05, double asterisk (**) denotes significantly more moisture or lipid than the control at P < 0.05.…”

Section: Justification For the Efficacy Of Dried Egg White As A Lipidmentioning

confidence: 99%

Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption during Deep Fat Frying

Myers

Brannan

2012

Journal of Food Quality

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The Dietary Guidelines for Americans recommend that less than 35% of daily calories be contributed from fat. In fried foods, up to 75% of calories can be from fat. This study was undertaken to determine if oil absorption during frying could be inhibited in breaded chicken patties that were coated with egg white solutions before frying. In two different bread crumb systems, two different types of egg dips (fresh and dried egg white) were utilized. Color, texture, processing factors, lipid and moisture measurements were taken. Samples coated with Japanese bread crumbs treated with dried egg white dips adjusted to pH 3, 5, and 7 reduced lipid content by 27%, 15%, and 20%, respectively, compared with the untreated control. The reduction in lipid content was accompanied by an increase in moisture retention. These results suggest that fried food dipped in dried egg white before frying could exhibit reduced oil content. Practical Applications Reducing the fat content of fried meat patties could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. This could help to battle the growing trend of obesity in the U.S.

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“…Our previous report indicated that cross‐linking of casein and zein hydrolysate did not affect the WVP of the film (Oh and others 2004). Moisture barrier properties of hydrophilic films can be improved by incorporating hydrophobic materials such as neutral lipids, waxes, and long chain saturated fatty acids (Weller and others 1998; Handa and others 1999; Tanaka and others 2001; Chick and Hernandez 2002; Bosquez‐Molina and others 2003). The hydrophobic materials can be introduced into films by either laminating the hydrophobic materials over the film or incorporating the lipid emulsion to films (Tanaka and others 2001).…”

Section: Introductionmentioning

confidence: 99%

Physical, Morphological, and Barrier Properties of Edible Casein Films with Wax Applications

Sohail¹,

Wang²,

Biswas³

et al. 2006

Journal of Food Science

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The overall research objective was to investigate the effects of wax application to casein films on the physical, morphological, mechanical, and water barrier properties of the films. Casein films were prepared by cross‐linking with zein hydrolysate using transglutaminase. Wax was either incorporated into the film‐forming solution or coated onto the casein films. The physical, morphological, and mechanical properties of wax‐incorporated or wax‐coated casein films were characterized. The wax‐casein films exhibited darker color than casein film, and the film thickness ranged from 0.2 to 0.4 mm. Wax application significantly decreased the tensile strengths and Young's Modulus of casein films. The wax‐incorporated films exhibited a greater reduction in tensile strength and Young's Modulus than the wax‐coated films. The microstructures of wax‐casein films were relatively smooth and uniform when observed under a scanning electron microscope. Wax applications significantly decreased the water vapor permeability (WVP) of the casein films, and the wax‐coated casein films exhibited a greater decrease in WVP than the wax‐incorporated films.

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Physical and Molecular Properties of Egg‐white Lipid Films

Cited by 45 publications

References 34 publications

Protein/glycerol blends and injection‐molded bioplastic matrices: Soybean versus egg albumen

Protein/glycerol blends and injection‐molded bioplastic matrices: Soybean versus egg albumen

Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption during Deep Fat Frying

Physical, Morphological, and Barrier Properties of Edible Casein Films with Wax Applications

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