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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Storage impact on egg white powder's physical and functional properties
Ting Zhang1, Yuanhu Tang1, Huifang Ge1
1Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China.
Journal of the Science of Food and Agriculture
|October 17, 2022
Summary
Storing egg white powder (EWP) at 4°C preserves its functional properties, extending shelf-life. This study found low temperatures are best for maintaining EWP quality and consumer acceptance.
Area of Science:
- Food Science
- Material Science
Background:
- Storage conditions significantly impact egg white powder (EWP) quality and shelf-life.
- Altered functional properties of EWP affect consumer acceptance of derived products.
Purpose of the Study:
- To investigate the effects of different storage temperatures and durations on EWP properties.
- To identify optimal storage conditions for maintaining EWP quality and extending shelf-life.
Main Methods:
- EWP samples stored at -20, 4, 25, and 37°C for 60 days.
- Assessed protein structure, physical, and functional properties.
- Utilized heatmap analysis for correlation with storage conditions.
Main Results:
- Viscosity increased after 30 days; foaming ability and rheological properties showed initial increase then decrease.
- Gel hardness, water holding capacity, foaming/emulsifying ability, particle size, dispersibility, and viscosity were significantly related to storage time (P<0.05).
- Random coil content positively correlated with particle size, moisture, solubility, and gel properties; β-sheet content showed negative correlation.
Conclusions:
- Egg white powder (EWP) functional properties remained most stable at 4°C.
- Low-temperature storage (4°C) is recommended for optimal EWP shelf-life extension.
- Findings provide a theoretical basis for enhancing EWP stability and usability.
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