Storage stability of hen egg white powders in three protein/water dough model systems

Rao, Qinchun; Rocca-Smith, Jeancarlo R.; Labuza, Theodore P.

doi:10.1016/j.foodchem.2012.11.082

Cited by 21 publications

(23 citation statements)

References 21 publications

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“…The results demonstrate that both samples did not lyse hRBCs at all concentrations (Figure ). A previous study has reported that the mechanical stability of the membrane of the red blood cells (RBCs) is a good indicator for evaluation of the in vitro the effects of various compounds when screening for cytotoxicity (Rao et al, ; Rawendra, et al, ). Hence, these results indicate that these samples are safe for use in humans.…”

Section: Resultsmentioning

confidence: 99%

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Khueychai

Jangpromma

Daduang

et al. 2019

J Food Process Preserv

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This study aimed to improve the biological activity of ostrich egg white (OEW) using alkaline hydrolysis (0.25 M NaOH at 40°C for 8 hr), and studied the effects of packing materials and temperature on biological and physical properties of OEW hydrolysate (hOEW). The results show that alkaline hydrolysis clearly enhanced several biological activities, including ABTS radical scavenging (61.35%), anti‐microbial (51.66% against Bacillus subtilis and 38.58% against Escherichia coli) and anti‐angiotensin converting enzyme activity (39.19%). The hydrolysate maintained biological activities after gastrointestinal digestion and showed non‐toxicity toward human red blood cells. In storage study, the best storage conditions were packing hOEW powder in an Al‐foil‐laminated bag at 4°C, resulting in slightly decreased biological activity after 6 months storage and significantly lower moisture content than plastic zipper bag. Additionally, SEM revealed smooth surfaces of hOEW powder for the best condition, while air pores and bridges were found in the worst conditions. Practical applications The alkaline hydrolysis method (incubation in 0.25 M NaOH at 40°C for 8 hr) used in this study can be used to enhance the antioxidant, antimicrobial, and anti‐ACE inhibition activity of egg white protein. This study also reports the optimal packaging and storage conditions for egg white hydrolysate powder, which are beneficial for maintaining the antioxidant, antimicrobial, and anti‐angiotensin converting enzyme activity as well as the texture of the egg white hydrolysate powder.

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Section: Resultsmentioning

confidence: 99%

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Khueychai

Jangpromma

Daduang

et al. 2019

J Food Process Preserv

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“…S, sizing flour; B, break flour; M, reduction flour. 4 Journal of Chemistry Values for a particular column followed by di erent letters di er signi cantly (P < 0.05). S, sizing our; B, break our; M, reduction our.…”

Section: Water Propertiesmentioning

confidence: 99%

“…As an important component of many foods, water has a decisive influence on food's rheological characteristics and its chemical and physical properties [2,3]. e presence, distribution, and concentration of water strongly influence the processing characteristics, stability, and preservation properties of food [4].…”

Section: Introductionmentioning

confidence: 99%

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Wang

et al. 2018

Journal of Chemistry

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is study was performed to investigate the quality of fresh wet noodles made from flour milling streams. e basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. e results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. e relaxation times T 21 and T 22 , analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. e relaxation time T 21 , and T 22 showed a positive correlation with noodle quality.

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“…Na porção lipídica, possui maiores concentrações de ácidos graxos insaturados. Além disso, desempenha diversas propriedades funcionais, que proporcionam aos alimentos cor, viscosidade, emulsificação, geleificação e formação de espuma (Sarcinelli et al, 2007;Rao et al, 2013).…”

Section: Introductionunclassified

“…Os ovos que não são armazenados corretamente não conseguem impedir a contaminação interna, ocorrendo modificações como a redução de propriedades emulsificantes, de viscosidade, de geleificação, espumantes e de solubilidade, na preparação dos sistemas alimentícios (Moula et al, 2010;Rao et al, 2013), o que prejudica a qualidade final do produto. Dessa forma, os fabricantes de produtos oriundos dos ovos ficam prejudicados em relação a esse aspecto, pois a falta de conservação desse produto não permite uma melhor separação dos seus componentes internos, especialmente o albúmen, e, consequentemente, atrapalha a absorção adequada pelo organismo humano (Garcia et al, 2010;Rao et al, 2012).…”

Section: Introductionunclassified

Qualidade interna de diferentes tipos de ovos comercializados durante o inverno e o verão

Fernandes

Móri

Nazareno

et al. 2015

Arq. Bras. Med. Vet. Zootec.

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RESUMOObjetivou-se no presente estudo avaliar a qualidade interna de ovos brancos e vermelhos, comercializados durante o inverno e o verão, no estado de São Paulo. Para tal análise, utilizaram-se ovos classificados como tamanho grande, e a avaliação da qualidade interna realizada por meio das seguintes variáveis: massa média do ovo, gravidade específica, unidade Haugh, índice de gema, coloração da gema e incidência de partículas estranhas nos ovos. O delineamento experimental foi inteiramente ao acaso, em fatorial 2 x 2 (cor da casca x épocas do ano), sendo as cores da casca: branca e vermelha, e as épocas do ano: inverno e verão. Verificou-se que, no verão, foram obtidos os menores valores de massa média do ovo, de unidade Haugh e de índice de gema, o que evidencia maior perda da qualidade do produto, provavelmente devido às elevadas temperaturas, comparativamente ao inverno. Entretanto, durante o inverno, foram observados ovos contendo discos germinativos fecundados. Conclui-se que os ovos comercializados no Vale do Ribeira, SP, apresentaram baixa qualidade e, portanto, estavam impróprios ao consumo e à industrialização.Palavras-chave: altura do albúmen, armazenamento, consumidor, índice de gema, temperatura, unidade Haugh ABSTRACT

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Storage stability of hen egg white powders in three protein/water dough model systems

Cited by 21 publications

References 21 publications

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Qualidade interna de diferentes tipos de ovos comercializados durante o inverno e o verão

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