Effects of incorporating different kinds of peptides on the foaming properties of egg white powder |
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| Affiliation: | 1. Department of Biological Systems Engineering, 150, L.W. Chase Hall, University of Nebraska-Lincoln, Lincoln, NE 68583, USA;2. Department of Biological Systems Engineering and Food Science & Technology, Kenneth E. Morrison Distinguished Professor of Food Engineering, 212, L.W. Chase Hall, University of Nebraska-Lincoln, Lincoln, NE 68583, USA;1. College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China;2. Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China;1. Department of Food Machinery Design, Research Institute of Food Science & Technology (RIFST), P.O. Box 91895-157-356, Mashhad, Iran;2. Department of Food Processing, Research Institute of Food Science & Technology (RIFST), P.O. Box 91895-157-356, Mashhad, Iran;3. Department of Mechanical Engineering, Shahrood University of Technology, Shahrood, Iran;1. Instituto de Tecnologia de Alimentos/ITAL, Av. Brasil, 2880, CEP Campinas, Brazil;2. Protimiza Consultoria e treinamento em planejamento de experimentos e otimização de processos, Campinas, Brazil;3. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;4. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas/ UNICAMP, Rua Monteiro Lobato n° 80, CEP: 13.083-970, Campinas, Brazil |
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| Abstract: | To improve the foaming properties of egg white powder (EWP), the effects of incorporating four different kinds of peptides (soy peptides, corn peptides, whey peptides, and fish skin peptides) were evaluated. The addition of soy peptides (SP) enhanced the foamability, foam stability, and solubility of EWP, whereas whey peptides (WP) significantly reduced the foam stability and solubility. Adding corn peptides (CP) and fish skin peptides (FP) notably improved the foaming properties but had no significant effect on solubility. The addition of SP, WP, and CP markedly reduced zeta potential and surface tension and increased surface hydrophobicity. The rheology data showed that adding SP, CP, and FP significantly increased the elastic modulus of the foam, yet WP notably reduced the elastic modulus. The results obtained by Fourier infrared spectroscopy indicated that the addition of the four kinds of peptides made the secondary structure of egg white protein more flexible. In short, SP, CP, and FP could improve the foaming performance of EWP. |
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