Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 2006.06.30
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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

References

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