Effect of protein content on the thermal effusivity of foods

The availability of thermophysical properties of both foods and their constituents is of considerable importance to the industry. The thermal effusivity is one of the less explored thermophysical parameters. It governs the penetration of heat into materials and is defined as the square root of the product of thermal conductivity of the material, volume-specific heat capacity, and density. This paper describes the application of a relatively new inverse photopyroelectric method (IPPE) to determine thermal effusivity of dehydrated whey protein isolate and egg white powder versus protein content. In both cases the effusivity values decreased linearly with increasing protein content. One percent increase in protein content of whey protein isolate and egg white lead to 6.5 and 7.2 Ws1/2 m−2 K−1 decrease in effusivity values, respectively.

Comparison of some functional properties and protein profiles of different protein sources with egg components

Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.

Aplicação de tecnologias para melhoramento das características funcionais da clara de ovo desidratada: Uma revisão

A clara de ovo desidratada é um produto bastante utilizado em diversas aplicações, principalmente na confeitaria e panificação, entretanto, ao passar por processos industriais acaba perdendo algumas de suas características e funcionalidades. Para que isso não aconteça, pesquisas vêm sendo realizadas em busca de métodos de tratamento térmico a seco que possam melhorar suas características, e oferecer ainda maior segurança microbiológica. Assim, o objetivo desse trabalho foi realizar uma revisão bibliográfica das pesquisas mais recentes nesse âmbito, utilizando as bases de dados Pubmed, Scientific Electronic Library Online (Scielo) e o portal de periódicos da CAPES, tendo como descritores “clara de ovo desidratada” e “egg white powder”. A pesquisa retornou com um total geral de 4684 artigos sendo que deles, 12 (da plataforma CAPES) eram referentes à aplicação de tratamento térmico a seco. Os resultados mostraram que a aplicação dessas tecnologias tem obtido êxito, porém, apenas em escala laboratorial, não sendo ainda avaliada a viabilidade econômica para aplicação industrial.

Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable

Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties

Taro (Colocasia esculenta), like any tuber, lacks the proteins that form the gluten network, making it a possible source of carbohydrates in the production of gluten-free products. This study aimed to enable the production of gluten-free pasta elaborated with taro flour. To help with the pasta structure, egg white was used as a protein source, and the transglutaminase enzyme was used as a processing aid. Pasta was produced with varying the contents of egg white powder (5 to 50% replacement in flour) and transglutaminase (0.005 to 0.05% flour base) according to a complete 2² factorial design containing 7 assays. The pasta was evaluated for pH, instrumental color parameters, cooking properties, and texture. The results were analyzed using Response Surface Methodology. Egg white contributed to increasing the chroma and hue angle, while transglutaminase only increased the chroma. Both egg white and transglutaminase showed a positive interaction effect for cooking time and increased weight of cooked pasta, and a negative interaction effect on firmness. However, these raw materials had no significant effect on the volume increase of the cooked pasta and cooking loss. The lowest contents of egg white and transglutaminase enzyme used in this study have already sufficient to structure the gluten-free pasta elaborated with taro flour, which provides adequate technological characteristics to it.

Study on selection of packaging materials and shelf life of protein-richpowder produced from the egg whitesof salted duck eggs

Egg whites of salted duck eggs are normally discarded in the separation of egg yolks. Most of the nutritional values of normal duck eggs are still retained in the egg whites of salted duck eggs. To make use of such egg whites, it is necessary to process the egg whites into a protein-rich powder, which can be used as a food processing material. Nevertheless, long-term storage of the egg white powder is challenging because this powder can easily absorb moisture, resulting in physical deteriorations (e.g: colour change), chemical alternation (e.g., protein and lipid degradation), and biological contamination (e.g., growth of yeasts and molds that produce toxic compounds). A study was conducted to test different types of packaging materials includingone-layered Polyethylene (PE) film, two-layered PE film, and three-layered films (PE, AL-Foil, BOPP/PE, Al/PE, BOPP/Al/PE, PET/Al/PE). The result shows that the most suitable packaging material for the protein-rich powder produced from egg whites of salted duck egg was two-layered AI/PE film. The quality of the product stored in AI/PE film package remained nearly unchanged in 12 months, which proved safe to be used as food processing material.