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

This study investigated the effect of spray drying inlet temperatures (140, 160 and 180 degrees C) and storage conditions (temperature; 25 and 40 degrees C and storage period; 1 and 2 months) on the physical and functional properties of dried egg white. The results showed that the three inlet temperatures did not affect the color of the spray-dried egg white (SDEW) after drying. However, all SDEWs increased in yellow color after storage at 40 degrees C. The solubility (%) of SDEW and gelling properties including gel hardness and water holding capacity of the gel samples were changed when the dried samples were stored, particularly for SDEW drying at 180 degrees C. The changes in gelling properties of the SDEW were related to a decrease in the enthalpy of protein denaturation, an increase in exposed sulfhydryl (SH) contents, a decrease in the total SH contents and the occurrence of protein aggregation as shown by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern.