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Updated: Jan 29, 2026

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

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

Published on: January 27, 2021

マシュマロ製剤におけるそら豆タンパク質濃縮物による卵白の全置換

Ameni Dhieb¹, Abir Mokni Ghribi^1,2, Haifa Sebii^1,3

¹Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.

Foods (Basel, Switzerland)

|January 28, 2026

Abstract:

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm^-1 for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation.

キーワード:

卵白そら豆タンパク質濃縮物起泡性マシュマロレオロジー特性

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