Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white.
Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white.
复制标题
干燥加热过程中水分含量对干蛋清的选定理化和功能特性的影响。
DOI：
10.1021/jf062370y
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发表时间：
2007
影响因子：
6.1
通讯作者：
M. Hendrickx
中科院分区：
文献类型：
--
作者：
I. van der Plancken;A. V. Van Loey;M. Hendrickx
本文讨论了干热（80 ℃）过程中水分含量（0.8-9.9%）对冻干白色（FDEW）的选定物理化学（溶解度、浊度、残余变性焓、聚集、表面疏水性和巯基含量）和功能（起泡能力、泡沫密度和稳定性）特性的影响。干热过程中的水分含量被证明是决定所得白色粉末的功能性的参数。蛋白色蛋白质中诱导的构象变化的程度是由干热强烈依赖于存在的水的量。首先，应在水分含量低于6.8%的鸡蛋白色粉上进行80 ℃的干热，因为高于该值的蛋白质溶解度损失很大。除了不溶性聚集体，可溶性，强稳定的聚集体也形成，特别是在较高的水分含量。在变性焓的减少，增加表面疏水性，和暴露的SH基团先前隐藏在蛋白质的核心和随后的氧化更明显，在延长干热时间，并在较高的水分含量。这些构象变化导致发泡能力的改善和具有较低密度的泡沫。没有观察到干热对泡沫稳定性的影响。
This article addresses the effect of moisture content (0.8-9.9%) during dry-heating (80 degrees C) on selected physicochemical (solubility, turbidity, residual denaturation enthalpy, aggregation, surface hydrophobicity, and sulfhydryl content) and functional (foaming ability, foam density, and stability) properties of freeze-dried egg white (FDEW). Moisture content during dry-heating proved to be a parameter determining the functionality of the resulting egg white powder. The degree of conformational changes induced in the egg white proteins by dry-heating was strongly dependent on the amount of water present. Preferentially, dry-heating at 80 degrees C should be performed on egg white powder with a moisture content below 6.8%, as the loss of protein solubility above this value is extensive. In addition to insoluble aggregates, soluble, strongly stabilized aggregates were also formed, especially at higher moisture contents. The decrease in denaturation enthalpy, increase in surface hydrophobicity, and exposure of SH groups previously hidden in the protein core and their subsequent oxidation were more pronounced at prolonged dry-heating times and at higher moisture contents. These conformational changes resulted in improved foaming ability and foams with lower density. No effect of dry-heating on the foam stability was observed.