Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Abstract

BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme‐free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of Lactiplantibacillus plantarum fermentation on the gel properties of LFEW was investigated in this study. RESULTS The fermentation efficiency of LFEW with lysozyme removed was significantly improved, and the sugar removal rate (2 g kg−1 Lactiplantibacillus plantarum, 37 °C, 7 h) was more than 90%. Removal of lysozyme resulted in increased stability and surface hydrophobicity of EW. After Lactiplantibacillus plantarum fermentation, the stability of EW decreased, and the average particle size and surface hydrophobicity increased. In addition, by comparing the gel properties of EW and LFEW before and after fermentation at different pH, it was found that the hardness, elasticity, and water holding capacity (WHC) of EW gel increased significantly. The removal of lysozyme effectively improved the WHC and springiness of the EW gel and promoted the formation of a denser network structure with smaller pores. After Lactiplantibacillus plantarum fermentation treatment, LFEW gel hardness decreased, with loose and porous network structure, no browning occurred after autoclaving. CONCLUSION This study provided the direction and theoretical basis for producing a fermented LFEW gel with pleasing texture and appearance. © 2022 Society of Chemical Industry.

Investigating the mechanism of antioxidants as egg white powder flavor modifiers

“…The surface hydrophobicity of EWP with/without the addition of antioxidants was investigated using ANS as a fluorescence probe, following the method described by Chen et al 20 . Samples were dissolved into deionized water to a protein concentration of 0.5 mg mL −1 ; 20 μL of ANS solution was added to 4 mL of the sample solution.…”

“…The surface hydrophobicity of EWP with/without the addition of antioxidants was investigated using ANS as a fluorescence probe, following the method described by Chen et al 20 Samples were dissolved into deionized water to a protein concentration of 0.5 mg mL −1 ; 20 μL of ANS solution was added to 4 mL of the sample solution. The mixture was incubated in the dark for 3 min, then an F-7000 fluorescence spectrometer (Hitachi, Tokyo, Japan) was used to scan the fluorescence spectra of samples from 400 nm to 600 nm at an excitation wavelength of 390 nm.…”

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

“…However, the hardness of whole egg gels was decreased, along with a decrease in system pH. Similarly, Chen and Wang [ 28 ] found that Lactiplantibacillus plantarum fermentation (37 °C for 7 h) led to the decline of EW gel hardness, possibly due to the partial consumption of EW proteins, but promoted the formation of a bright gel appearance by consuming the residual glucose in EW. The above results indicated that lactic acid bacteria fermentation could improve gel qualities other than hardness.…”