The effect of irradiation on the functional properties of spray-dried egg white protein

Abstract Effects of different temperatures and pH values on the solubility of egg white proteins were studied. The solubility was determined experimentally in the temperature range of 40 to 100°C, and pH of 7.5 and 9.0. Morr et al (1985) and Bradford (1976) methods were used to determine the solubility and the results were compared. The results showed that the solubility of egg white protein was influenced by pH as well as temperature. The integrated study provided valuable information for dried egg white protein solubility analysis. Temperature and pH changes alter the solubility of egg white proteins and consequently both temperature and pH influences in functional properties. Besides, it was also observed an interaction among the temperature and pH on egg white proteins solubility. The minimum solubility values were achieving at 60°C, indicating possible protein coagulation from this temperature.

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Enzymatic modification of egg-white protein and some of its functional properties

Nahrung/Food ◽

10.1002/food.19860300330 ◽

1986 ◽

Vol 30 (3-4) ◽

pp. 319-326 ◽

Cited By ~ 5

Author(s):

U. Behnke ◽

E. Kiss ◽

V. Nádudvari ◽

H. Rutiloff

Keyword(s):

Functional Properties ◽

Egg White ◽

Enzymatic Modification ◽

Egg White Protein

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Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102869 ◽

2021 ◽

pp. 102869

Author(s):

Ki Ho Baek ◽

Ye Seul Heo ◽

Dong Gyun Yim ◽

Yee Eun Lee ◽

Taemin Kang ◽

...

Keyword(s):

Functional Properties ◽

Atmospheric Pressure ◽

Cold Plasma ◽

Egg White ◽

Egg White Protein

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Functional properties of dried milk whey Propiedades funcionales de suero de leche deshidratado

Food Science and Technology International ◽

10.1177/108201329700300509 ◽

1997 ◽

Vol 3 (5) ◽

pp. 381-383 ◽

Cited By ~ 11

Author(s):

G.M. Hall ◽

O. Iglesias

Keyword(s):

Functional Properties ◽

Economic Value ◽

Whey Proteins ◽

Egg White ◽

Limiting Factor ◽

Drying Process ◽

Food Ingredients ◽

Milk Whey ◽

Water Holding ◽

Spray Dried

The economic value of many proteins as food ingredients lies in their functional properties. Those having abilities such as foaming, emulsifying and water-holding are often supplied as dried powders [for example, egg white (albumin) and milk whey proteins]. The drying process, however, can have a great effect on such functional properties through denaturation of the protein. This paper will address some of the issues affecting functionality for spray-dried whey proteins, previ ously concentrated by ultrafiltration. The limiting factor is the outlet air temperature, which should be low enough to prevent denaturation, as the powder experiences a combination of the highest temperature and the lowest moisture content at that stage in the drying process.

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