Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance
Graphical abstract
Introduction
Egg white is an important food ingredient due to its high nutrition and excellent foaming properties, which is usually used in aerated foods (such as baking products and puffed food) as foaming agent. With the increase in demand for egg products in food industry, egg white powder (EWP) becomes more suitable for application than fresh eggs and liquid egg white because of the convenience for long-distance transport and long-time storage. However, the foaming properties of egg white powder will deteriorate due to the partial denaturation of protein during spray drying. So, it is critical and urgent for egg processing industry to search for feasible methods to improve foaming properties of egg white powder for efficient application in food production.
Foaming properties can be represented by foam volume, which is associated with the formation and stability of bubble. During the formation of foam, the final foaming capacity is dependent on the adsorption and unfolding rate of proteins at interface (Patino & Pilosof, 2011). During whipping protein molecule adsorbs to air-water interface gradually and unfolds partially at interface, with hydrophobic and hydrophilic groups exposing to gas and liquid phase respectively (Sadahira et al., 2015). The stability of the formed foam is related to the viscoelasticity of the water/gas interface film which is generated by the protein-protein interaction (López-Castejón, Bengoechea, García-Morales, & Martínez, 2016). The appropriate protein transition may accelerate adsorption rate, reduce unfolding time and enhance protein-protein interaction at interface, consequently benefiting to the foaming properties.
Recently, some researches have proved that heat treatment can change protein conformation, and affect its foaming properties by changing the surface charges and hydrophobic groups (Nicorescu, Vial, Talansier, Lechevalier, Loisel, Della Valle et al., 2011; Talansier et al., 2009; Kato, Ibrahim, Watanabe, Honma, & Kobayashi, 1989). It is also pointed out that soluble aggregates may play a vital role in improving foaming properties (Yang & Foegeding, 2010). Besides, the dry-heat treatment of egg white powder is an essential process in the egg industry to simultaneously acquire microbiological safety and excellent functional properties (Lechevalier, Jeantet, Arhaliass, Legrand, & Nau, 2007). Therefore, the foaming capacity of egg white powder could be improved after dry-heat treatment, but it is still poorer in comparison to fresh egg white liquid.
Previous studies indicated that polysaccharides with thickening property usually can be used to enhance foam stability of protein, verified by the decrease of drainage rate (Sadahira et al., 2015). Furthermore, guar gum (GG) has higher viscosity compared to the other gelling polysaccharides owing to its large molecular weight and high hydration ability (Dickinson, 2003). This special property makes it possible for enhancing the foam stability of EWP.
Hence this study investigated the combined effect of dry-heat treatment and GG addition on properties of egg protein (viscosity, surface hydrophobicity, surface charge and particle size) and the corresponding influence on its foaming properties. The key parameters that would affect the foaming properties and whipping performance of EWP were also revealed. And this study has its realistic values in providing a basis for the efficient application of egg white powder in food industry and promoting the development of egg industry.
Section snippets
Materials
Raw egg white powder without dry-heat treatment (Jiangsu Kang De Egg Industry Co., Ltd., Jiangsu, China) and guar gum (Aladdin reagent company of Shanghai, China) were used in this study. Egg white powder is the solid part (with dry matter content around 85% and protein content around 82%) of egg liquid without any additives and guar gum is a straight chain galactomannan with galactose on every other mannose unit with molecule weight of 1–2 × 106 kDa. Cake flour (mainly composed of low-gluten
Average particle size
Protein particle size is an important factor that may affect the adsorption rate of protein molecule to water/air interface during whipping, directly related to foaming properties of protein solution. Fig. 1 showed the effect of dry-heat and GG addition on average particle size of EWP in solutions. As can be seen, with the extension of dry-heat time, the protein particle decreased obviously, reflecting the depolymerization behavior of protein molecules during dry-heat treatment. The aggregation
Conclusions
In this work, the effect of dry-heat treatment and GG addition on physicochemical and foaming properties of EWP was investigated. Dry heating can induce structure transition of EWP, observed by the increase in surface charge and hydrophobicity reflecting the structural expansion of protein. After GG addition, the binding of protein with GG molecule (reflected by the increased size) hindered the charged chain, and promoted the exposure of hydrophobic amino acids and induced to the interaction
Acknowledgments
This work was supported by the National Key Research and Development Program of China (2018YFD0400303). The authors also would like to thank the National Natural Science Foundation of China for support (No. 31501428 and No. 31671809).
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2023, Food HydrocolloidsCitation Excerpt :Their findings showed that despite foaming properties, lysozyme was more affected by heating than ovalbumin (because of its more rigid structure) while foaming properties of both were enhanced (Hagolle et al., 2000). However, the denaturation of rigid ovalbumin structure to a partially unfolded state or molten globule, due to heat treatment, could enhance its foaming ability compared to its native form (Campbell et al., 2003; Chang et al., 2020). In the case of the mixtures containing EWPs, heat treatment in a dry state (55–65 °C) is commonly used to lower microbial contamination (Lomakina et al., 2006).