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Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white.

Xiang Fan1, Qi Wang2, Haobo Jin2

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

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Pasteurization harms liquid egg white (LEW) foaming capacity due to protein aggregation, though it slightly improves foam stability. Understanding these thermal effects is key for processing LEW products.

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Food Processing

Background:

  • Pasteurization is essential for liquid egg white (LEW) safety.
  • Thermal processing can negatively impact LEW's functional properties, particularly foaming.

Purpose of the Study:

  • To investigate how pasteurization mechanisms affect the foam performance of LEW.
  • To elucidate the relationship between thermal treatment and changes in LEW structure and function.

Main Methods:

  • Subjecting LEW to various pasteurization temperature-time combinations.
  • Measuring foaming capacity (FC) and foaming stability (FS).
  • Analyzing protein aggregation, turbidity, solubility, Zeta potential, and rheological properties.

Main Results:

  • Pasteurization significantly reduced LEW foaming capacity (up to 72.33%) but slightly increased foaming stability (up to 3.64%).
  • Increased turbidity, decreased solubility, and reduced Zeta potential indicated thermal-induced protein aggregation.
  • Enhanced viscoelasticity in pasteurized LEW correlated with improved foaming stability.

Conclusions:

  • Thermal processing induces protein structural changes and aggregation in LEW, primarily impairing foaming capacity.
  • The study provides a theoretical basis for optimizing LEW processing to mitigate foaming property loss.