Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Su, Kenan; Liu, Lili; Pan, Xingyu; Chen, Shuxing; Zhang, Xiaodan; Cheng, Weiwei; Xu, Baocheng

doi:10.3390/foods12091792

Cited by 5 publications

(2 citation statements)

References 37 publications

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“…It made the random coils increase and the molecule more prone to free curling. At this power, there will be a positive effect on solubility [38]. At 2700 W and 3600 W, the content of α-helixes decreased significantly.…”

Section: Circular Binary Chromatographymentioning

confidence: 97%

Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels

Mao,

Zhou,

Song

et al. 2024

Foods

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Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.

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Section: Circular Binary Chromatographymentioning

confidence: 97%

Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels

Mao,

Zhou,

Song

et al. 2024

Foods

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“…Liquid egg whites (LEWs) offer notable benefits in terms of their high nutritional value and superior bioavailability, making them a valuable resource for utilization in the food industry and sports nutrition [1]. The versatile nature of egg white lends itself well to a variety of convenience food applications, including bakery items and surimi products, owing to its exceptional functional attributes such as foaming and gelling properties [2].…”

Section: Introductionmentioning

confidence: 99%

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White

Zhang,

Zhao,

et al. 2024

Foods

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Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different γ-ray irradiation dose treatments (0, 1, 3 or 5 kGy). For such, the physicochemical properties (active sulfhydryl and the hydrophobicity of protein moieties), structural characteristics (through X-ray diffraction, Fourier-transform infrared spectroscopy and differential scanning calorimetry) and interfacial activities (rheological viscosity, interfacial tension, microrheological performance) were investigated. Then, the thermal gelation of LEW in relation to the texture profile and microstructure (by means of a scanning electron microscope) was evaluated followed by the swelling potency analysis of LEW gel in enzyme-free simulated gastric juice. The results indicated that irradiation significantly increased the hydrophobicity of liquid egg white proteins (LEWPs) (p < 0.05) by exposing non-polar groups and the interfacial rearrangement from a β-sheet to linear and smaller crystal structure, leading to an enhanced foaming capacity. Microstructural analysis revealed that the higher dose irradiation (up to 5 kGy) could promote the proteins’ oxidation of LEW alongside protein aggregates formed in the amorphous region, which favored heat-set gelation. As evidenced in microrheology, ≤3 kGy irradiation provided an improved viscoelastic interface film of LEW during gelatinization. Particularly, the LEW gel treated with 1 kGy irradiation had evident swelling resistance during the times of acidification at pH 1.2. These results gave new insight into the irradiation-assisted enhancement of foaming and heat-set gelation properties of LEW.

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Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications

Niu,

Zhang,

Mujumdar

et al. 2024

Food Bioprocess Technol

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Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein

Cited by 5 publications

References 37 publications

Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels

Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White

Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications

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