Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model.

Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation. The quality changes of WEP were evaluated in PA, C-PA and PE-PP-Al packaging for 35 days at 60 °C in accelerated storage. The results indicate that among the three packaging materials, PE-PP-Al exhibits the highest barrier properties, effectively inhibiting moisture loss, caking, reduced solubility, oxidative deterioration, and decreased thermal stability in WEP.

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes.

Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes.

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment.

In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4-10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased.

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.

In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability.

Effects of CaCl on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks.

Salted egg yolks are valued by consumers for their delicious taste good processing characteristics. To improve the quality of rapidly salted separated egg yolks, we compared changes in the salting kinetics, textural properties, water migration, protein aggregation and structure of salted egg yolks in the presence or absence of CaCl for 24 h. CaCl increased the mass transfer driving force and diffusion coefficient during the salting process; as a result, the salted egg yolks exhibited increased hardness and decreased springiness and cohesiveness.

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein.

A comprehensive investigation was conducted regarding the molecular forces involved in the formation of dry heated egg white protein (DEWP) gels. From the preparation of DEWP powders to the formation of DEWP gels, multiple interactions are involved: the aggregation of DEWP powders in the dry state, the aggregation of DEWP solutions in the water state, and the subsequent gelling process of DEWP gels. The methods included analyses of zeta-potentials, surface hydrophobicity, reducing and nonreducing SDS-PAGE, sulfhydryl (SH) group content, molecular forces, particle size, and critical gel concentration.

Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk.

Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence. To resolve this issue, in this study, enzymatically modified egg yolks were applied to produce mayonnaise. Egg yolk hydrolyzed with 0.

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

In this study, the effects of vinegar treatment on the antioxidant and structural properties of whole egg proteins were investigated. The results showed that the degrees of hydrolysis (DH) of vinegar-treated egg liquid (VE) and digested VE (DVE) increased after vinegar addition. A similar trend was also found for the antioxidant activity of DVE but not for that of VE.

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by monitoring their gel properties and protein structure. The improved gel properties of glycosylated EWP (GEWP) were confirmed by the increase in gel hardness, gel water holding capacity (WHC), rheological parameters, and finer gel microstructures. The protein structures were characterized by monitoring changes in the content of sulfhydryl (SH) group, circular dichroism (CD) and X-ray diffraction (XRD) spectra, and differential scanning calorimetry (DSC).