Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White

2007 ◽  
Vol 55 (1) ◽  
pp. 127-135 ◽  
Author(s):  
Iesel Van der Plancken ◽  
Ann Van Loey ◽  
Marc Hendrickx
Keyword(s):  
Moisture Content ◽  
Functional Properties ◽  
Egg White ◽  
Dry Heating ◽  
Effect Of Moisture ◽  
Physicochemical And Functional Properties

Improvement of Functional Properties of Egg White Protein through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

2004 ◽  
Vol 52 (18) ◽  
pp. 5752-5758 ◽  
Author(s):  
Can-Peng Li ◽  
Hisham R. Ibrahim ◽  
Yasushi Sugimoto ◽  
Hajime Hatta ◽  
Takayoshi Aoki
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Dry Heating

Effect of Dry Heating on the Microbiological Quality, Functional Properties, and Natural Bacteriostatic Ability of Egg White after Reconstitution

2003 ◽  
Vol 66 (5) ◽  
pp. 825-832 ◽  
Author(s):  
FLORENCE BARON ◽  
FRANÇOISE NAU ◽  
CATHERINE GUÉRIN-DUBIARD ◽  
FABIENNE GONNET ◽  
JEAN-JACQUES DUBOIS ◽  
...  
Keyword(s):  
Functional Properties ◽  
Microbiological Quality ◽  
Iron Chelator ◽  
Egg White ◽  
White Powder ◽  
Functional Quality ◽  
Egg White Powder ◽  
Dry Heating ◽  
The Impact ◽  
And Storage

Spray-dried egg white (powder) is widely used in the food industry because of its variety of functional properties and its practical advantages. Moreover, egg white powder is generally considered safe because it can withstand high temperatures that allow for the destruction of all pathogens, especially Salmonella. In France, two types of treatments are used to improve the functional properties (whipping and gelling) of dried egg white: standard storage at 67°C for about 15 days and storage at 75 to 80°C for 15 days. The objective of this study was to investigate the effects of two dry-heating treatments (storage at 67 and 75°C for 15 days) on the subsequent ability of egg white to resist Salmonella growth after reconstitution. The impact on the endogenous microflora of the powder and on its functional properties was also considered. Both dry-heating treatments were efficient in destroying a large number of Salmonella. Dry heating at 75°C affected the bacteriostaticability of reconstituted egg white to a greater extent than did dry heating at 67°C. This loss of bacteriostatic ability could be attributable to the thermal denaturation of ovotransferrin, resulting in a reduction in its activity as an iron chelator. However, dry heating at 75°C resulted in improved functional properties. Ultimately, no complete compromise between better functional quality and the preservation of the bacteriostatic ability of egg white after reconstitution is possible. Our results underline the importance of the use of hygienic conditions with egg white powder, especially with powder subjected to high-temperature treatments.

scholarly journals Physicochemical and Functional Properties of Dehydrated Japanese Quail (<i>Coturnix japonica</i>) Egg White

2013 ◽  
Vol 04 (03) ◽  
pp. 289-298 ◽  
Author(s):  
Maira Segura-Campos ◽  
Roberto Pérez-Hernández ◽  
Luis Chel-Guerrero ◽  
Arturo Castellanos-Ruelas ◽  
Santiago Gallegos-Tintoré ◽  
...  
Keyword(s):  
Functional Properties ◽  
Japanese Quail ◽  
Egg White ◽  
Coturnix Japonica ◽  
Physicochemical And Functional Properties

scholarly journals Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating

2009 ◽  
Vol 22 (4) ◽  
pp. 591-597 ◽  
Author(s):  
Hirofumi Enomoto ◽  
Shiho Nagae ◽  
Yoko Hayashi ◽  
Can-Peng Li ◽  
Hisham R. Ibrahim ◽  
...  
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Dry Heating
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