Storage impact on egg white powder's physical and functional properties

被引:10
作者
Zhang, Ting [1 ,2 ]
Tang, Yuanhu [1 ,2 ]
Ge, Huifang [1 ,2 ]
Zhang, Deju [3 ]
Li, Ting [1 ,2 ]
Cheng, Dongkun [1 ,2 ]
Liu, Jingbo [1 ,2 ]
Yu, Yiding [1 ,2 ]
机构
[1] Jilin Univ, Jilin Prov Key Lab Nutr & Funct Food, Changchun, Peoples R China
[2] Jilin Univ, Coll Food Sci & Engn, Changchun, Peoples R China
[3] Univ Hong Kong, Sch Biol Sci, Food & Nutrit Sci, Hong Kong, Peoples R China
关键词
egg white powder; storage conditions; functional properties; physical properties; rheological behavior; correlation analysis; EMULSIFYING PROPERTIES; MICROSTRUCTURAL PROPERTIES; RHEOLOGICAL PROPERTIES; MAILLARD REACTION; FOOD POWDERS; WHEY-PROTEIN; TEMPERATURE; STABILITY; MECHANISM; BEHAVIOR;
D O I
10.1002/jsfa.12274
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 degrees C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 degrees C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas beta-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 degrees C. Therefore, the low temperature (4 degrees C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. (c) 2022 Society of Chemical Industry.
引用
收藏
页码:3799 / 3811
页数:13
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