INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Sadaqat Ali,Haobo Jin,Yaqin Yang,Yuanyuan Zhang,Yanli Wang,Erjiao Li,Xiang Fan,Yanbin Song,Yunxin Sun,Zhaoxia Cai,Long Sheng
The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly ( P < 0.05) improved foam ability (FA) from 142 ± 3.464 % to 236 ± 2.65 % and foam stability (FS) from 33.32 ± 2.63 % to 60.4 ± 1.82 %. The lowest surface tension achieved was 44.691 mN/m for EW600 + 1 % P. High-intensity US and pectin also enhanced the ξ-potential, solubility, and surface hydrophobicity. Dynamic rheological analysis indicated increased in apparent viscosity and viscoelasticity. Furthermore, increasing US power led to significant turbidity enhancements, rising from 41.22 ± 0.093 % to 96.30 ± 0.026 % ( P < 0.05). Importantly, angel cakes made from US-treated LEW with pectin showed a higher specific volume, with EW600 + 1 % P reaching 3.2297 ± 0.017 mL/g compared to 2.9258 ± 0.022 mL/g for the control ( P < 0.05). These findings suggest that US and pectin enhance foaming rates and baking performance, addressing reduced FS in egg whites (EW) and angel cakes when different US treatments were applied alone.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiang Fan,Qi Wang,Haobo Jin,Yuanyuan Zhang,Yaqin Yang,Zhe Li,Guofeng Jin,Long Sheng
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.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Bing Cui,Tianyu Chen,Qiuyue Hou,Huiyi Wu,Can Wu,Bin Li,Bin Zhou
In response to the issue of pasteurization-induced degradation of the functional properties of liquid egg whites (LEW), this study explores the patterns and mechanisms of the effects of heat treatment on the overrun and drainage rates of whipped liquid egg whites (WLEW). Our findings indicate that the overrun of the WLEW subjected to a 90 min heat treatment at 60 °C was markedly enhanced by 11.43 and 73.30 % relative to the control group (CK) and the 5 min heat-treated group, respectively. Concurrently, the drainage rates were significantly reduced by 64.02 and 37.93 %, respectively. Microscopic analysis and dynamic foam property assessments revealed that the 90 min heat-treated group demonstrated the most stable foam structure. Furthermore, the textural attributes (firmness, consistency, cohesiveness, and viscosity) of this group were substantially improved by 133.05, 125.02, 143.41 and 101.61 %, respectively, when compared to the 5 min heat-treated group. Notably, the observed trends in surface tension, interfacial film's elastic modulus, and protein particle size paralleled those of the overrun. Post-heat treatment, an increase in free sulfhydryl content, a decrease in fluorescence intensity, an elevation in the proportion of random coil structure, and an increase in surface hydrophobicity were observed. These results suggest that the alterations in protein particle size and interfacial properties, consequent to thermal modifications in protein structure, are the principal factors behind the observed variations in foam properties. This study, therefore, provides an effective strategy and valuable theoretical insights for the production of high-quality WLEW products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Xin Jia,Ziyan Wu,Jie Jia,Jiawen Pei,Junlin Ge,Xuebo Liu,Xiang Duan
Conventional heat treatment modification of liquid egg whites (LEW) can irreversibly denature proteins, trigger protein aggregation, impair the interfacial properties of egg white proteins (EWPs), and reduce their foaming ability and textural quality of egg products. Magnetic induction electric field (MIEF) represents a novel physical technology, yet its application in LEW modification remains unreported. In this study, LEW were treated at excitation voltages of 450–650 V. The effects of MIEF on EWP structure, surface properties, apparent viscosity, and foaming characteristics were investigated. The results demonstrated that MIEF treatment significantly increased the surface hydrophobicity and zeta potential of EWPs, while reducing the particle size from 600 nm to 219 nm at 600 V excitation voltage. Scanning electron microscopy corroborated these findings, revealing pore structure formation. Concurrently, enhanced intermolecular interactions promoted dynamically crosslinked mesh structure formation, thus increasing apparent viscosity. Accordingly, MIEF treatment significantly improved both the foaming ability and foam stability of EWP, with a 22.18% increase in foaming ability and a 26.30% increase in foam stability . In conclusion, MIEF induces moderate denaturation of EWPs, achieving a balance between interfacial properties enhancement and avoidance of protein aggregation. These results establish a theoretical and practical foundation for applying MIEF technology to EWP modification in the food industry, offering potential to advance innovation in food processing.
研究领域:
食品科学
·
生物物理学
·
食品加工
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yuanyuan Zhang,Qi Wang,Haobo Jin,Yaqin Yang,Bao Chen,Long Sheng
Due to the high heat sensitivity of liquid egg white (LEW), there were a loss of foaming properties during pasteurization . At the same time, the temperature of pasteurization was limited by this property and did not limit the growth of microorganisms very well. Therefore, the article hoped to improve the foaming characteristics of pasteurized liquid egg white (PLEW) and to increase the stability during storage by using water-bath ultrasound. It was found that the foaming capacity of the pasteurization only group increased from 270% to 326% under optimal sonication conditions (60 Hz, 400 W, 15 min). The increase in protein solubility and decrease in particle size following ultrasound suggested that ultrasound had a deaggregation effect. The fact that surface tension was reduced suggested that sonication could provide more soluble proteins and a more flexible conformation for PLEW. Both free sulfhydryl and surface hydrophobicity were enhanced, which might be related to the disruption of protein molecular forces by the cavitation effect of ultrasound. The results of spectral analysis again revealed that the essence of ultrasound to improve the foaming properties of PLEW lied in changing the conformation of the protein molecule. Furthermore, the results also demonstrated that the ultrasound-treated LEW showed better foaming properties, minimal changes in viscosity, lower total volatile basic nitrogen content, and a longer shelf life (40 d) during storage. The quality of the ultrasound-treated group remained the most stable. Therefore, ultrasound has great potential for improving the foaming ability and stability of PLEW.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Qiannan Zhao,Lixian Ding,Minquan Xia,Xi Huang,Kazuhiro Isobe,Akihiro Handa,Zhaoxia Cai
Lysozyme separated from egg white has high economic value and plays an important role in biochemistry, medicine and other fields. The role of lysozyme in the foaming properties of egg white was investigated in this study. After lysozyme being removed, the foaming ability (FA) and the foaming stability (FS) of egg white decreased by 45.1% and 35.3%, respectively, while restored again with lysozyme rejoining. In the absence of lysozyme, the particle size decreased and electrostatic repulsion increased, which resulted in a reduction of the protein adsorption on the interface of foam. Meanwhile, FTIR analysis showed the decrease on the protein secondary structure of α-helix and β-sheet. The reduction of hydrogen bonds played an adverse effect on the formation of stable interface. The decreased viscosity indicated the break of ovomucin-lysozyme complex, which was not conducive to the formation of viscoelastic film and leading to a reduction in FS. Furthermore, in the absence of lysozyme, the high surface tension value of the protein was harmful to the adsorption, stretching and rearrangement of protein molecules on the interface. This research provided a new opinion into the effect of lysozyme on the foaming properties of egg white.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）