High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

Singh, Ajaypal; Ramaswamy, Hosahalli S.

doi:10.1016/j.ifset.2015.09.010

Cited by 29 publications

(22 citation statements)

References 51 publications

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“…() pressurized EW up to 400 MPa for 15 min and reported an increase in EW foam stability by HHP treatment at 400 MPa for 5 min. Similar findings have been reported by Singh and Ramaswamy () who found HHP treatment at 350 to 450 MPa for 5 min led to the most stable EW foam, compared to more severe conditions of 550 MPa for 5 to 15 min. Using differential scanning calorimetry (DSC), it has been determined that HHP‐induced denaturation of EW proteins started at 350 MPa for 5 min and progressively increased at 550 MPa for 10 to 15 min, where the formation of aggregates and separation of liquid in EW were visually noticed (Singh & Ramaswamy, ).…”

Section: Changes In Protein Functionality Due To Hhp Processingsupporting

confidence: 90%

“…Using differential scanning calorimetry (DSC), it has been determined that HHP‐induced denaturation of EW proteins started at 350 MPa for 5 min and progressively increased at 550 MPa for 10 to 15 min, where the formation of aggregates and separation of liquid in EW were visually noticed (Singh & Ramaswamy, ). HHP‐induced protein aggregation, which resulted from the association of unfolded proteins via hydrophobic interactions, was accompanied by the loss of protein solubility, likely accounting for the diminished foam stability (Singh & Ramaswamy, ).…”

Section: Changes In Protein Functionality Due To Hhp Processingmentioning

confidence: 99%

“…Because proteins in liquid egg products are sensitive to variations of pressure or heat, processing‐induced large viscosity increase likely deteriorates protein functionalities, such as foaming or emulsifying. HHP processing has been reported to increase the viscosity of EW, yolk, and whole egg (Hasnikova‐Schenkova et al., ; Monfort, Ramos et al., ; Ramaswamy, Singh, & Sharma, ; Singh, Sharma, & Ramaswamy, ; Singh & Ramaswamy, ; Yan et al., ). Results of these studies also showed that higher pressures and longer pressurization times generally resulted in increased viscosity.…”

Section: Deterioration Of Egg Product Quality Due To Nonthermal or Lomentioning

confidence: 99%

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Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

Liu

Oey

Bremer

et al. 2019

Comp Rev Food Sci Food Safe

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Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat‐labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low‐thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure–functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).

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Section: Changes In Protein Functionality Due To Hhp Processingsupporting

confidence: 90%

Section: Changes In Protein Functionality Due To Hhp Processingmentioning

confidence: 99%

Section: Deterioration Of Egg Product Quality Due To Nonthermal or Lomentioning

confidence: 99%

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Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

Liu

Oey

Bremer

et al. 2019

Comp Rev Food Sci Food Safe

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“…A major component of angel food cake meringue is egg white, so it suggests that longer mixing times of egg white can aid in meringue formation from pasteurized shell eggs. While evaluating these foaming properties of egg whites, it is important to keep in mind that during foam formation, the proteins undergo additional denaturation at the interface (Singh & Ramaswamy, , ; Singh et al., ). It has been known since the 1960s that pasteurization of liquid egg white product decreases the foaming ability, and increasing the mixing time can improve foaming (Kline et al., ; Singh, ), but very limited research is available about the effects of mixing speed and time on the foaming, and functionality of meringues and angel food cakes.…”

Section: Resultsmentioning

confidence: 99%

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes

Singh

Geveke

Jones

et al. 2019

Food Science & Nutrition

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Due to recent Salmonella outbreaks, the pasteurized shell egg market is rapidly growing. One objection to using pasteurized eggs is the belief that they will produce unacceptable angel food cakes. Eggs were pasteurized using a hot water immersion process (56.7°C for 60 min) similar to that used by industry. Angel food cakes were made from the pasteurized egg white (PEW) as well as from raw egg white (REW) for comparison. Meringues were made using three mixer speed settings (low, medium, and high) and three durations for each speed. Functional qualities such as egg foaming were evaluated. Angel food cakes were compared in terms of cake volume, texture profile, and color values. When the optimal processing factors used for REW were applied to PEW, an inferior meringue was formed. However, by increasing the mixing time for PEW by 200% at the highest speed, an acceptable meringue was formed. The best angel food cake prepared from PEW had a volume only 6.8% less than that of the best cake prepared from REW. Texture profile analyses showed that the best angel food cake made from PEW was 13% firmer, 7.4% less springy, and 62% chewier than that from REW. Color analyses showed that PEW made a slightly darker colored cake crust than REW, although there were no significant differences in the crumb color. Modifying the mixing conditions for PEW resulted in angel food cakes with quality similar to that of cakes made with REW, thus overcoming an objection to using safer pasteurized shell eggs.

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“…Measuring the rheological, thermal, and functional values of HHP‐treated whole liquid egg and egg yolk revealed that HHP produces a high viscosity in egg products, which is the result of denaturation and aggregation of egg proteins (Singh and others ). Pressure‐induced changes in the proteins are reflected in the foaming and functional characteristics of pressurized egg (Singh and Ramaswamy ).…”

Section: Structural and Functional Modifications Of Hhp‐treated Egg Amentioning

confidence: 99%

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

Naderi

House

Pouliot³

et al. 2017

Comp Rev Food Sci Food Safe

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High hydrostatic pressure (HHP), used alone or with other processes, is an emerging technology increasingly used in the food industry to improve microbial safety, and the functionality and bioactive properties of food products. HHP provides a way to reduce energy requirements for food processing and may contribute to improved energy efficiency in the food industry. Hen egg is used by the food industry to formulate many food products. To improve the microbiological safety of egg and egg-derived products, HHP processing is an attractive alternative to heat-pasteurization and a potential technology. However, HHP treatment induces structural modifications of egg components (such as proteins) which could positively or negatively affect the physicochemical and functional properties of egg-derived products. Improving our knowledge regarding the potential of HHP in the egg industry will add value to the final food products and increase profitability for egg producers and the food industry.

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High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

Cited by 29 publications

References 51 publications

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

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