Foaming properties of egg white proteins affected by heat or high pressure treatment

Plancken, Iesel Van der; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.jfoodeng.2006.01.013

Cited by 122 publications

(66 citation statements)

References 37 publications

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“…Oil-seed proteins were reviewed recently by Moure et al [12]. Modifications include pre-heating, high pressure processing, [13,14], enzymatic [15] and non-enzymatic hydrolysis. In all cases the aim is generally to improve protein solubility (which tends to be low for many plant storage proteins) and/or to increase the surface activity of the treated proteins.…”

Section: Novel Foamed Products Processes and Foaming Agentsmentioning

confidence: 99%

Stabilization of bubbles and foams

Murray

2007

Current Opinion in Colloid & Interface Science

287

174

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Section: Novel Foamed Products Processes and Foaming Agentsmentioning

confidence: 99%

Stabilization of bubbles and foams

Murray

2007

Current Opinion in Colloid & Interface Science

287

174

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“…Additionally, EWPs possess very important functional properties, which make them very important ingredients for food products (Jing et al 2011). In addition to providing color and aroma, these proteins are known for the improvement of foaming, emulsifying, coagulating, and gelling characteristic of foods (Van der Plancken et al 2007). For this reason, the reciprocity of the structural and functional properties of the EWPs has been the subject of the extensive studies during the last few years ( Van der Plancken et al 2005;Chen et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

Jakovetić

Luković

Jugović

et al. 2014

Food Bioprocess Technol

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The objective of this research was to design an efficient continuously operated membrane reactor with a separation unit for egg white protein (EWP) hydrolysis and production of hydrolysates with improved antioxidant properties. For this purpose, a mechanically stirred tank reactor coupled with the polyethersulfone ultrafiltration module with a molecular weight cutoff of 10 kDa was employed. Several proteolytic enzymes have been tested in order to obtain the best quality of peptide-based formulations intended for human consumption. Among protease from Bacillus licheniformis (Alcalase), protease from Bacillus amyloliquefaciens (Neutrase), and protease from papaya latex (papain), the highest degree of hydrolysis (DH), as well as the best antioxidant properties of obtained hydrolysates, was achieved with Alcalase. The effects of operating variables such as enzyme/ substrate ([E]/[S]) ratio, impeller speed, and permeate flow rate were further studied using response surface methodology (RSM) and Box-Behnken experimental design. Results obtained in RSM analysis confirmed that over the studied range [E]/[S] ratio, impeller speed and permeate flow rate had the significant effect on the DH and reactor capacity. The effects of different impeller geometries were also studied and fourbladed propeller stirrer enabled the highest DH. Antioxidant properties were analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), by the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, and by the linear voltammetry methods. Results show that the use of Alcalase in the membrane reactor system is of potential interest for the EWP hydrolysis and obtaining value-added egg products.

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“…Later, other benefits of HPP applied to egg compounds have been reported including improvement of the foaming capacity of egg white due to exposure of SH groups that favours foaming stability and capacity (Van Der Plancken, Van Loey, & Hendrickx, 2007b;Yang, Li, Zhu, & Zhang, 2010). The turbidity, surface hydrophobicity and exposure of sulfhydryl groups in egg white proteins were also increased at pressures over 400 MPa (Iametti et al, 1999;Van der Plancken et al, 2005a, 2007aYan, Qiao, Gu, et al, 2010).…”

Section: Introductionmentioning

confidence: 99%