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Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties  

Kim, Jeong-Yeon (Dept. of Food Science and Technology, Chung-Ang University)
Kim, Mi-Ra (Dept. of Food and Nutrition, Kookmin University)
Park, Ki-Hwan (Dept. of Food Science and Technology, Chung-Ang University)
Shim, Jae-Yong (Dept. of Food & Biotechnology, Food and Bio-industrial Research Center, Hankyong National University)
Imm, Jee-Young (Dept. of Food and Nutrition, Kookmin University)
Publication Information
Food Science and Biotechnology / v.15, no.3, 2006 , pp. 418-423 More about this Journal
Abstract
Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.
Keywords
egg white powder; foaming; gelling; structure; unfolding;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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