Clear Search sequence regions


filter terms:
  • egg white (9)
  • Sizes of these terms reflect their relevance to your search.

    Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This study intended to investigate the mechanism of pasteurization processing affects the foam performance of LEW. The foaming capacity (FC) of LEW deteriorated significantly (ΔFCmax = 72.33 %) and foaming stability (FS) increased slightly (ΔFSmax = 3.64 %) under different temperature-time combinations of pasteurization conditions (P < 0.05). The increased turbidity and the decreased solubility together with the decreased absolute value of Zeta potential indicated the generation of thermally induced aggregates and the instability of the protein particles, Rheological characterization demonstrated improved viscoelasticity in pasteurization liquid egg whites (PLEW), explaining enhanced FS. The study revealed that loss in foaming properties of PLEW resulted from thermal-induced protein structural changes and aggregation, particularly affecting FC. This provided a theoretical reference for the production and processing of LEW products. Copyright © 2024 Elsevier Ltd. All rights reserved.

    Citation

    Xiang Fan, Qi Wang, Haobo Jin, Yuanyuan Zhang, Yaqin Yang, Zhe Li, Guofeng Jin, Long Sheng. Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white. Food chemistry. 2024 Jul 15;446:138881

    Expand section icon Mesh Tags

    Expand section icon Substances


    PMID: 38428086

    View Full Text