Functional Properties of Milk‐Egg Mixtures

Matringe, E.; Luu, R. Phan Tan; Lorient, D.

doi:10.1111/j.1365-2621.1999.tb15912.x

Cited by 16 publications

(12 citation statements)

References 31 publications

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“…Industrial egg white processing involves many technological treatments such as mechanical treatments (stirring, blending, pumping), thermal treatments (heating, cooling) as well as processing steps during which large interfacial areas are created, either with solid surfaces (transfer through pipes) or with gas phases (spray drying). These treatments impair the egg white's functional properties 1–3. Some of these treatments have been extensively studied, such as heating4–6 and spray drying 7, 8.…”

Section: Introductionmentioning

confidence: 99%

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Lechevalier-Datin¹,

Périnel

Jeantet³

et al. 2004

J Sci Food Agric

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Egg white is widely used as an ingredient in the food industry owing to its excellent functional properties. The transformation of shell eggs into safe liquid, frozen, or spray-dried egg white with extended shelf life requires many technological operations that result in modifications to the egg white's functional properties. The present study highlights the critical steps affecting foaming and gelling properties during a classical pasteurised liquid egg white process. The main source of variation in functional properties was raw material quality, accounting for 70% of the variability. Part of the remaining 30% was explained by mechanical egg white-yolk separation, tank storage, pasteurisation and homogenisation that resulted in damage to the functional properties, whereas initial flow through pipes and pumping resulted in their improvement. The effects of these steps could be grouped according to the type of treatment undertaken. Dry matter content, pH and treatment intensity at each step contributed about 30% of the variability in functional properties due to processing steps. Relationships between the modifications of egg white functional properties and protein conformation were established. Between 46 and 78% of the variability in functional properties can be explained by protein denaturation, temperature and enthalpy changes.

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Section: Introductionmentioning

confidence: 99%

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Lechevalier-Datin¹,

Périnel

Jeantet³

et al. 2004

J Sci Food Agric

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“…[1] Heat denatured whey proteins combined with casein to increase gel strength; pH exerted a great influence on complex formation even at ambient; increased gel strength from casein aggregation. [14] Matringe et al [15] reported synergistic increases in heat gelation properties of skim milk and EA, and antagonistic effect on foaming. [15] The synergies that increase network strength are formed by heat-induced large aggregates.…”

Section: Viscoelasticitymentioning

confidence: 98%

“…[14] Matringe et al [15] reported synergistic increases in heat gelation properties of skim milk and EA, and antagonistic effect on foaming. [15] The synergies that increase network strength are formed by heat-induced large aggregates. [10] Research on protein blends (the whey proteins α-lactalbumin and β-lactoglobulin) suggests that their rheological properties may depend solely on total protein concentration, consistent with a non-specific mixed network between different types of protein.…”

Section: Viscoelasticitymentioning

confidence: 98%

“…Synergistic increases in viscoelasticity of skim milk and EA from heat gelation was reported; but also with antagonistic effects on foaming. [15] Previous research on protein blends (the whey proteins α-lactalbumin and β-lactoglobulin) showed non-specific mixed networks between different types of protein that affected rheological properties depending solely on the total protein concentration. [8] The purpose of this work was to determine the rheological changes in incipient gels of heated mixed protein blends from different sources.…”

Section: Introductionmentioning

confidence: 99%

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Flow Behavior of Mixed-Protein Incipient Gels

Onwulata

Tunick

Mukhopadhyay

2014

International Journal of Food Properties

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Strong protein gel networks may result from synergistic interactions with other proteins or food materials above that are not achievable with a single protein alone. The varying flow and viscoelastic behavior of calcium caseinate or whey protein isolate mixed with egg albumin, fish protein isolate, soy protein isolate, or wheat gluten in a model system with wheat flour and glycerol as starch and oil surrogates was determined. Temperature sweeps revealed peak tan δ values as the proteins aggregated. Single protein gels of calcium caseinate, soy protein isolate, and wheat gluten were predominantly elastic, while egg albumin and whey protein isolate gels were mostly viscous. For example, egg albumin steady shear viscosities were: 0.0145 Pa s (0.5 min) and 0.1331 Pa s (45 min), and whey protein isolate 0.0003 Pa s (0.5 min) and 0.0024 Pa s (45 min); but combined with whey protein isolate (whey protein isolate/egg albumin: 10/5 wt%), the apparent viscosity values dropped to 0.0053 Pa.s (0.5 min) and 0.0221 Pa s (45 min), respectively.

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“…19 Egg could be replaced by milk without loss of emulsifying properties. 21 Thus, the composition of mayonnaise depends mainly on the oil, egg and acetic acid used. The data represented in Table 4 showed that the microbiological analysis of mayonnaise contained lower total plate count as compared to 6.4×10 2 cfu/g.…”

Section: Analysis Of the Productmentioning

confidence: 99%

Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

Pradhananga¹,

Adhikari

2016

Sunsari Tech. Coll. J.

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This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days. Sunsari Technical College Journal 2015, 2(1):48-53

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Functional Properties of Milk‐Egg Mixtures

Cited by 16 publications

References 31 publications

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Flow Behavior of Mixed-Protein Incipient Gels

Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

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