Egg Proteins

Mine, Yoshinori

doi:10.1002/9781118860588.ch17

Cited by 21 publications

(16 citation statements)

References 124 publications

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“…Furthermore, egg white texture was determined by egg white gel formation, which involves a complex process of egg white protein denaturation and aggregation. 20 In general, higher temperature and less water binding caused stronger gel, consequently resulting in firmer texture. In this study, both roasted and steamed egg whites had strong firmness and sponginess texture.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, the roasting method used a higher temperature than steam method; therefore, more flavor changes could have been achieved during egg white roasting than steaming. Furthermore, egg white texture was determined by egg white gel formation, which involves a complex process of egg white protein denaturation and aggregation 20 . In general, higher temperature and less water binding caused stronger gel, consequently resulting in firmer texture.…”

Section: Resultsmentioning

confidence: 99%

“…Egg white is also widely used as a binder for plant-based meat substitutes, contributing binding functions. 20 In addition, egg white could contribute unique textural properties during consumption 1 ; however, it generally possesses a bland flavor. A combination of mushroom and egg white could be synergistic in their sensory properties, nutritional values and health benefits, consequently increasing plant-based food consumption by incorporation into animal-based products.…”

Section: Introductionmentioning

confidence: 99%

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Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Muniz

Shanks

2021

J Sci Food Agric

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BACKGROUND: Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0-10 line scales.RESULTS: Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, including mushroom-like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant (P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression.CONCLUSION: White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Muniz

Shanks

2021

J Sci Food Agric

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“…The texture of the mushroom patties was positively accepted by participants. The patty texture was determined by egg white gel formation, which involves a complex process of egg white protein denaturation and aggregation (Mine, 2015). In general, higher temperature and less water‐binding cause a stronger gel, consequently resulting in a firmer texture.…”

Section: Discussionmentioning

confidence: 99%

“…There is a consensus across science, industry, and government that increasing the proportion of plant‐based foods in diets will have benefits on environmental sustainable, public health, and animal welfare (Lang, 2020). Pure egg white possesses a quite bland flavor, but can serve various food functions such as emulsifier, aerator, thickener, and binder (Mine, 2015). Egg white is widely used as a binder for plant‐based meat substitutes, contributing binding and texture during consumption (Kumar et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Muniz

Sissons

et al. 2021

Food Science & Nutrition

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Mushroom possesses a distinctive sensory quality and unique nutrients. Its pairing with egg white and consumer acceptance has never been investigated. In this study, formulated mushroom–egg white patty prototypes (white and crimini mushrooms at 0%, 10%, 20%, and 30%, either oven roasted or steamed) were evaluated by 380 participants for acceptance and intensity of nine sensory attributes. Mushroom–egg white patty prototypes received positive hedonic scores for overall acceptance and the likeability of overall flavor, mushroom flavor, meaty flavor, egg white flavor, overall texture, and firmness. Consumer overall acceptance was most strongly and positively correlated with overall flavor liking, followed by overall appearance and overall texture likeability. Additionally, the likeability of flavor pairing between mushroom and egg white was rated positively across all 16 patties, indicating a good flavor match of mushroom and egg white. Consumer hedonic levels toward mushroom patties were significantly (p ≤ .05) impacted by cooking method, mushroom type, and mushroom level. The addition of mushroom was acceptable up to 20%, with steam method and crimini mushroom most preferred. The results provided new insights into consumer attitudes and potentially important sensory factors affecting the acceptability of mushroom–egg white patties, consequently increasing the utilization and consumption of mushrooms and mushroom‐blended products.

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Redox Denaturation of Proteins: Electrochemical Treatment of Egg Plasma

Taniguchi

Handa²,

Kodama³

et al. 2019

Electroanalysis

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Although acid/base reactions are used widely to denature proteins during food processing, the application of reduction/oxidation (redox) reactions are relatively rare in this field. Herein, we demonstrate a “redox denaturation” of proteins, using egg plasma as a model. Electrochemical treatment of egg plasma in the presence of iodide ion (I−) selectively induced intramolecular disulfide bond formations, resulting in a different type of denaturation than that achieved via heat treatment. The reaction mechanism was examined through electrochemical analysis using cyclic voltammetry. Although the involvement of hypervalent iodine (“I+”) cannot be ruled out, molecular iodine (I2) generated at the surface of anode is the most likely oxidizing agent that formed the disulfide bonds. We believe that the redox denaturation of proteins described herein would be a promising approach in food processing and can find practical applications in this field.

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Egg Proteins

Cited by 21 publications

References 124 publications

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing

Redox Denaturation of Proteins: Electrochemical Treatment of Egg Plasma

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