Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase^®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by heating at 90°C for 8 min. Results showed that opti...

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Bibliographic Details
Published in:Advance Journal of Food Science and Technology 2018-03, Vol.14 (2), p.50-55
Main Authors: Wang, Yu, Horimoto, Yasumi, Nau, Francoise, Hatta, Hajime
Format: Article
Language:English
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Summary:The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase^®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by heating at 90°C for 8 min. Results showed that optimal emulsifying ability and stability, determined by measurement of emulsion turbidity, were obtained when EC was 0.4%, followed by heat treatment at 90°C. The hydrolysate thus prepared had higher emulsifying ability and stability than either native egg white (nEW) or small molecular weight EW peptides (Runpep^®), close to the properties of Egg Yolk (EY) which was a reference as a food emulsifier. Surface hydrophobicity (H_0) was found to be linearly related to the emulsifying activity and stability of hydrolyzed egg white proteins.
ISSN:2042-4876
2042-4868
2042-4876
DOI:10.19026/ajfst.14.5831