Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties

2022 ◽  
Author(s):  
Jingbo Liu ◽  
Hongyu Jiang ◽  
Min Zhang ◽  
Ping Gong ◽  
Meng Yang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein A ◽  
Egg White ◽  
Aggregation Kinetics ◽  
Egg White Protein

scholarly journals Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Lili Liu ◽  
Xiaopan Yang ◽  
Bhesh Bhandari ◽  
Yuanyuan Meng ◽  
Sangeeta Prakash
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Egg White ◽  
Egg White Protein ◽  
Evaluation Score ◽  
Optimum Formulation ◽  
Printing System ◽  
3D Printed ◽  
New Formulation

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions

2020 ◽  
Vol 100 ◽  
pp. 105449 ◽  
Author(s):  
Tao Zhang ◽  
Jian Guo ◽  
Jia-Feng Chen ◽  
Jin-Mei Wang ◽  
Zhi-Li Wan ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Heat Stability ◽  
Egg White ◽  
Egg White Protein

Structure and rheological properties of acid-induced egg white protein gels

2006 ◽  
Vol 20 (2-3) ◽  
pp. 146-159 ◽  
Author(s):  
Mireille Weijers ◽  
Fred van de Velde ◽  
Ann Stijnman ◽  
Anne van de Pijpekamp ◽  
Ronald W. Visschers
Keyword(s):  
Rheological Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Protein Gels

scholarly journals Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 350-357 ◽  
Author(s):  
Mitie S. Sadahira ◽  
Maria I. Rodrigues ◽  
Mahmood Akhtar ◽  
Brent S. Murray ◽  
Flavia M. Netto
Keyword(s):  
Rheological Properties ◽  
Egg White ◽  
Egg White Protein ◽  
High Sugar ◽  
Influence Of Ph

Protein requirements of rainbow lorikeets, Trichoglossus haematodus

2001 ◽  
Vol 49 (4) ◽  
pp. 425 ◽  
Author(s):  
T. L. Frankel ◽  
D. Avram
Keyword(s):  
Nitrogen Loss ◽  
Protein A ◽  
Egg White ◽  
Balance Study ◽  
Natural Diet ◽  
Protein Requirements ◽  
Egg White Protein ◽  
In Captivity ◽  
High Concentrations ◽  
N Requirement

The natural diet of rainbow lorikeets is low in protein but in captivity their diets contain relatively high concentrations of protein. A nitrogen (N) balance study was carried out to determine the protein requirements of lorikeets for maintenance. Five lorikeets were fed each of three diets, containing 3, 7 or 11 g egg white protein (100 g powdered diet)–1 (‘as is’ basis). After 10 days on a diet, lorikeets were placed in metabolism cages and N intakes and N excretion determined over three days. From the regression of N excretion on N intake (y = 0.8664x+ 0.032) endogenous nitrogen loss (ENL) was calculated as 32 mg N (kg body mass)–0.75 day–1 and the maintenance N requirement as 240 mg N kg–0.75 day–1. The ENL is lower than that of other nectarivores but maintenance requirement is greater, indicating an unusually low digestibility for egg white protein (13.3%). Using a conservatively low digestibility of 4.5% for pollen, it can be calculated that 5–6 g pollen (dry matter) per day would provide the 8 mg N day–1 required by a 150-g lorikeet to replace ENL. By eating 150–200 mL nectar, about 30% of requirement could be obtained.

scholarly journals Effect of polysaccharides on the functional properties of egg white protein: A review

2021 ◽  
Author(s):  
Wen He ◽  
Nanhai Xiao ◽  
Yan Zhao ◽  
Yao Yao ◽  
Mingsheng Xu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein A ◽  
Egg White ◽  
Egg White Protein

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

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