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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
Published on: January 27, 2021
Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation
Yann Desfougères1, Valérie Lechevalier, Stéphane Pezennec
1UMR1253, Science et Technologie du Lait et de l'Oeuf, INRA, Agrocampus Rennes, 35000 Rennes, France. yann.desfougeres@agrocampus-rennes.fr
Journal of Agricultural and Food Chemistry
|June 11, 2008
Summary
Dry-heating hen egg white lysozyme significantly enhances its foaming properties and aggregation capacity. These improvements are linked to protein structural changes, suggesting potential for improved food functionalities.
Area of Science:
- Food Science
- Protein Chemistry
- Materials Science
Background:
- Dry-heating is a key method for enhancing food protein functionality.
- Minor structural changes during dry-heating can greatly improve protein foaming properties.
- Nanoparticles and protein aggregates are known to stabilize foams.
Purpose of the Study:
- To investigate the impact of dry-heating on lysozyme's foaming properties.
- To explore the relationship between dry-heating, protein aggregation, and foaming.
- To use hen egg white lysozyme as a model protein for these investigations.
Main Methods:
- Dry-heating of hen egg white lysozyme.
- Analysis of foaming properties.
- Assessment of protein aggregation capacity under various conditions (ionic strength, pH, duration, concentration).
Main Results:
- Dry-heated lysozyme demonstrated simultaneously enhanced foaming properties and aggregation.
- Conditions favoring bulk aggregation (high ionic strength, pH, treatment duration, protein concentration) also improved foaming.
- Large bulk aggregates were not strictly necessary for optimal foaming functionality.
Conclusions:
- Dry-heating induces structural modifications in lysozyme, improving its foaming capabilities.
- Lysozyme's self-association at the air/water interface likely stabilizes air bubbles.
- This study provides insights into optimizing protein-based food foams through controlled heat treatment.
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