Effect of spray freeze drying on the structure and properties of egg white protein

Authors

LIU Li-li, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
DAI Xiao-ning, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
YANG Xiao-pan, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
LIU Yu, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
ZHANG Xiao-li, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
WEI Xiao-hua, College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China

Abstract

In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of SFD powder was higher, and the molecular structure had better order, with the smaller degree of protein aggregation, which leaded to the improvement of its emulsification characteristics. SEM analysis showed that the SFD powder showed a large pore particle network structure, which increased its solubility. The solubility of the two kinds of egg white powder decreased first and then increased with the increase of pH. The solubility and emulsifying properties of SFD powder were significantly higher than that of SD powder (P＜0.05). The gel hardness and bound water content were significantly lower than SD powder (P＜0.05), and its water retention was poor and there was no significant difference between two groups. In conclusion: compared with SD powder protein, SFD powder protein had significant changes in structural and functional characteristics, and its solubility and emulsification characteristics were more advantageous.

Publication Date

1-28-2020

First Page

30

Last Page

35,41

DOI

10.13652/j.issn.1003-5788.2020.01.004

Recommended Citation

Li-li, LIU; Xiao-ning, DAI; Xiao-pan, YANG; Yu, LIU; Xiao-li, ZHANG; and Xiao-hua, WEI (2020) "Effect of spray freeze drying on the structure and properties of egg white protein," Food and Machinery: Vol. 36: Iss. 1, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.01.004
Available at: https://www.ifoodmm.cn/journal/vol36/iss1/4

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