JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Jinyi Xu,Shangyuan Sang,Jinye Zhang,Jiali Xing,Rong He,Fuxing Xu,Guanghui Fang,Dan Ouyang,Ying Wan,Xiaohu Luo
In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Cuihua Chang,Yali Xu,Mingcheng Shi,Yujie Su,Xin Li,Junhua Li,Yanjun Yang
The effects of dry-heat treatment (75 °C, 0–20 d) and guar gum (GG) composition on foaming properties and baking performance of egg white powder (EWP) were investigated. Rheological measurement showed that both dry-heat treatment and GG addition can improve the viscosity of EWP dispersion. The particle diameter of EWP dispersion decreased after dry-heat treatment, while hydrophobicity increased, indicating that the increased viscosity was caused by the enhanced hydrophobic interaction rather than particle induced steric hindrance. The sample undergoing 10 days of dry heating with GG addition performed the best foaming properties (foaming capacity 9.37 ± 0.26 mL/g and foaming stability 96 ± 1.56%). However, without GG addition, 10 days of dry heating just induced the foaming capacity and stability increasing from 5.17 ± 0.65 mL/g and 42.85 ± 2.90% to 6.96 ± 0.09 mL/g and 64.95 ± 3.04%, respectively. The sample EWP 10 + GG also exhibited the largest cake specific volume and uniform distribution of foams in cross section, which was observed in all three baking systems (low, middle and high sugar). In low sugar system, GG addition induced an increase in cake specific volume from 3.72 ± 0.02 mL/g to 4.55 ± 0.16 mL/g. The results revealed that combining dry-heat and GG addition can more effectively enhance foaming capacity and baking performance of EWP powder, providing guidance for its efficient application in baking industry.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
PROCESS BIOCHEMISTRY
·
2021
·
IF 3.757
Yujie Su,Yuzhen Wang,Cheng Lu,Luping Gu,Cuihua Chang,Junhua Li,David Julian McClements,Yanjun Yang
Individuals suffering from phenylketonuria require foods containing low levels of phenylalanine (Phe). In this research, we therefore developed a two-step enzymatic hydrolysis method followed by activated carbon treatment to remove Phe from egg white powder (EWP). Nine proteases were tested for their ability to expose or release Phe residues from the egg proteins, while nine kinds of activated carbon were tested as an adsorptive medium for removing Phe residues. Our results showed that trypsin combined with flavourzyme released the most Phe residues, and No.4 activated carbon was most effective at removing Phe residues. The percentage of Phe removal varied from 91.71–97.78% and the final mass yield from 230.08–342.45 g low Phe peptide (LPP) / Kg of EWP. The LPP mixtures obtained mainly containing amino acids and oligopeptides (< 600 Da). The EWP-LPP mixture obtained therefore has the potential to prepare medical foods for patients with phenylketonuria.
研究领域:
食品科学
·
医学
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yujie Chen,Lulu Ma,Ying Liu,Jiaying Huo,Ying Gao,Shijian Dong,Shugang Li
BACKGROUND The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored. RESULTS Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jie Jia,Jiayi Duan,Xin Jia,Junlin Ge,Mengxue Dong,Xuebo Liu,Xiujuan Yang,Xiang Duan
Spray-dried egg white powder has limited applicability as a raw material in food production due to its deteriorative rehydration capacity. Lactic acid fermentation is a promising technique for protein denaturation and has been widely used in the food industry. In this work, we investigated the effects of 4, 8, and 12-h lactic acid fermentation on protein structure, powder characteristics, rehydration capacity, and foaming property of spray-dried egg white powder. Results show that the fermentation treatment significantly reduced the surface hydrophobicity of egg white powder samples, while 8 and 12 h of fermentation significantly increased their zeta potential. During the 12 h of fermentation, the particle size of the powder gradually decreased from 2.59 μm to 1.69, 1.23, and 0.76 μm, respectively. Scanning electron microscope result shows the same and also indicates a concave hole structure in fermented egg white powders. These changes in protein molecules result in the significantly improved wettability, dispersibility, and solubility of the powder, thus enhancing its rehydration capacity. The foaming ability and foam stability of egg white powder also significantly improved after fermentation. Furthermore, the fermentation process altered the secondary structure, moisture content, bulk densities, flowability, and color of the powder. This work demonstrates the usefulness of lactic acid fermentation in enhancing the quality of egg white powder. The findings have significant implications for the development of better-quality egg white powder products in the food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2023
·Vol. 249
·期 7
·1749-1759
·
IF 3.3
Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu,Li Shugang
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price and superior processing performance. However, its application in food industry is seriously affected by the problems such as strong off-flavor and its unknown volatile compounds. In this study, EWP was taken as the research object, and the off-flavor difference of EWP under different drying methods (spray drying, vacuum drying and freeze drying) was taken as the breakthrough point. With the help of gas chromatograph-mass spectrometer (GC–MS), electronic nose (E-nose) and sensory evaluation, it was found that the off-flavor of EWP was described as fishy and green, and high temperatures made the off-flavor worse, especially SD-EWP presented the strongest odor. A total of 13 key flavor compounds and 7 potential off-flavor compounds in SD-EWP were identified by gas chromatograph–mass spectrometer–olfactometry (GC-MS-O) and aroma reconstruction experiments. The relationship model of key flavor compounds, E-nose and off-flavor was established by multivariate analysis. It was verified that octanal, nonanal, 1-octen-3-ol and geranyl acetone were the off-flavor compounds of EWP. This study provided theoretical guidance and technical reference for the flavor research and sensory quality improvement of EWP.
研究领域:
食品科学
·
感官科学
·
化学分析
✓ 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）