Multi-coupled field processing enhanced thermal stability of egg white protein condensates through hydration effect

Area of Science:

• Food Science
• Protein Chemistry
• Materials Science

Background:

• Egg white protein (EWP) has limited food applications due to poor thermal stability.
• Developing methods to enhance EWP thermal stability is crucial for expanding its use.

Purpose of the Study:

• To prepare thermally stable egg white protein (EWP) micro-nano condensates.
• To investigate the effect of shear-assisted preheating on EWP stability.
• To explore the potential applications of enhanced EWP.

Main Methods:

• Preparation of EWP micro-nano condensates using shear-assisted preheating.
• Sterilization of condensates at 98°C for 5 minutes.
• Analysis of soluble protein concentration, turbidity, Zeta potential, and thermal transition temperature.

Main Results:

• The prepared condensates (200-300 nm) showed stable soluble protein concentration and turbidity post-sterilization.
• Condensates exhibited enhanced absolute Zeta potential (-39.60 mV) and higher thermal transition temperature (112.07°C) compared to control EWP.
• Improved thermal stability was observed across a broad pH range (5.5-8.5) and extended heating durations (15-45 min).

Conclusions:

• Shear-assisted preheating effectively enhances the thermal stability of egg white protein.
• The process modulates protein hydration networks, leading to stable protein conformations.
• This technique offers valuable insights for broadening the functional applications of EWP in the food industry.