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Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties.
- Source :
-
Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136567. Date of Electronic Publication: 2023 Jun 07. - Publication Year :
- 2023
-
Abstract
- This research investigated the effects of spray drying (SD, set at 180 °C), freeze-drying (FD, set at -35 °C), and electrohydrodynamic drying (EHD) with and without the foam-mat method on egg white. The configuration used in EHD was a wire-to-plate type at room temperature. The results showed no significant difference in gel hardness and WHC% (P ≥ 0.05). Also, the foam-mat EHD powders resembled the FD powders in microstructure, appearance, flowability, and absorption intensity of the Amide I and II bands. Furthermore, the foam-mat EHD (DC-) powder had the highest protein content (66.1%), enthalpy (-183.06 J/g), and foaming capacity (725%) (P < 0.05). This finding was proved by FTIR, Raman, and SDS-PAGE tests, which revealed the minor structural changes in proteins (peptide chain structure, Amide I, Amide II, α-helix, and β-sheet). FD powder demonstrated good protein stability in zeta potential and foam stability tests.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2023. Published by Elsevier Ltd.)
- Subjects :
- Powders chemistry
Desiccation methods
Freeze Drying
Egg White chemistry
Eggs
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 426
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 37307743
- Full Text :
- https://doi.org/10.1016/j.foodchem.2023.136567