Functional improvements in dried egg white through the Maillard reaction

Area of Science:

• Food Chemistry
• Protein Chemistry
• Food Processing

Background:

• Dried egg white (DEW) is a common food ingredient with functional properties that can be modified.
• The Maillard reaction is a complex chemical process known to affect food components, including proteins.

Purpose of the Study:

• To investigate the impact of the Maillard reaction on the functional properties of dried egg white.
• To understand how Maillard reaction-induced changes in protein structure influence gelling and other characteristics.

Main Methods:

• Preparation of Maillard-reacted DEW (M-DEW) by storing sugar-preserved DEW (SP-DEW) under controlled temperature and humidity.
• Analysis of protein structural changes using techniques like SDS-PAGE.
• Evaluation of functional properties including gelling, water-holding capacity, and hydrogen sulfide production.

Main Results:

• Maillard reaction significantly improved the gelling property of DEW.
• Hydrogen sulfide production from heat-induced M-DEW gels decreased.
• Changes in surface and total sulfhydryl (SH) group content and alpha-helix content were observed, correlating with functional properties.
• SDS-PAGE indicated protein polymerization involving covalent bonds.

Conclusions:

• The Maillard reaction partially unfolds and polymerizes DEW proteins.
• These structural modifications enhance the gelling properties of DEW under specific conditions.
• The study provides insights into controlling DEW functionality through controlled Maillard reactions.