巴氏杀菌
蛋清
浊度
流变学
Zeta电位
化学
溶解度
食品科学
材料科学
复合材料
纳米技术
生物
生态学
有机化学
纳米颗粒
作者
Xiaohui Fan,Qi Wang,Haobo Jin,Yuanyuan Zhang,Yunjuan Yang,Zhe Li,Guofeng Jin,Long Sheng
标识
DOI:10.1016/j.foodchem.2024.138881
摘要
Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This study intended to investigate the mechanism of pasteurization processing affects the foam performance of LEW. The foaming capacity (FC) of LEW deteriorated significantly (ΔFCmax = 72.33 %) and foaming stability (FS) increased slightly (ΔFSmax = 3.64 %) under different temperature-time combinations of pasteurization conditions (P < 0.05). The increased turbidity and the decreased solubility together with the decreased absolute value of Zeta potential indicated the generation of thermally induced aggregates and the instability of the protein particles, Rheological characterization demonstrated improved viscoelasticity in pasteurization liquid egg whites (PLEW), explaining enhanced FS. The study revealed that loss in foaming properties of PLEW resulted from thermal-induced protein structural changes and aggregation, particularly affecting FC. This provided a theoretical reference for the production and processing of LEW products.
科研通智能强力驱动
Strongly Powered by AbleSci AI