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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

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Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.

Ya-Fei Liu^1,2, Indrawati Oey^1,3, Phil Bremer¹

¹Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.

Comprehensive Reviews in Food Science and Food Safety

|December 18, 2020

Summary

Novel food processing techniques like high hydrostatic pressure and pulsed electric fields can maintain egg protein functionality. These nonthermal methods offer alternatives to thermal processing, preserving key functional and nutritional properties.

Keywords:

egg proteins enzymatic hydrolysis functional properties novel food processing protein structure modification

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Area of Science:

Food Science
Protein Chemistry
Food Processing Technology

Background:

Egg proteins possess valuable functional properties (foaming, emulsifying, gelling) crucial for food products.
Protein functionality can be compromised by conventional thermal processing due to denaturation and aggregation.
Enzymatic hydrolysis susceptibility highlights the link between egg protein structure, nutritional value, and processing.

Purpose of the Study:

To review novel nonthermal or low-thermal processing techniques for egg proteins.
To elucidate the mechanisms by which these techniques modify protein structure.
To describe the resulting structure-functionality relationships in processed egg proteins.

Main Methods:

Review of scientific literature on nonthermal processing effects on egg proteins.
Analysis of protein structure modification mechanisms (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound).
Examination of structure-functionality relationships, considering factors like pH and additives.

Main Results:

Novel techniques exhibit varied mechanisms for altering egg protein structure.
Some nonthermal methods have demonstrated improvements in specific egg protein functionalities under certain conditions.
Processing parameters and food matrix components (salts, sugars, polysaccharides) significantly influence outcomes.

Conclusions:

Nonthermal processing offers potential for preserving or enhancing egg protein functionality.
Understanding protein structure modification is key to optimizing these novel techniques.
Further research is needed to address complexities like pH and additive interactions for industrial application.