Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs
To investigate the effect of glucose on the protein structure, physicochemical and processing properties of liquid whole eggs (LWE) under homogenization, different concentrations of glucose (0.01, 0.02, 0.04, 0.08 g/mL) were added into LWE, followed by homogenizing at different pressures (5, 10, 20,...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2521 |
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| author | Wei Hu Yong Wu Hongbing Chen Jinyan Gao Ping Tong |
| author_facet | Wei Hu Yong Wu Hongbing Chen Jinyan Gao Ping Tong |
| author_sort | Wei Hu |
| collection | DOAJ |
| description | To investigate the effect of glucose on the protein structure, physicochemical and processing properties of liquid whole eggs (LWE) under homogenization, different concentrations of glucose (0.01, 0.02, 0.04, 0.08 g/mL) were added into LWE, followed by homogenizing at different pressures (5, 10, 20, 40 MPa), respectively. It was shown that the particle size and turbidity of LWE increased with the increase in glucose concentration while decreasing with the increase in homogenization pressure. The protein unfolding was increased at a low concentration of glucose combined with homogenization, indicating a 40.33 ± 5.57% and 165.72 ± 33.57% increase in the fluorescence intensity and surface hydrophobicity under the condition of 0.02 g/mL glucose at 20 MPa, respectively. Moreover, the remarkable increments in foaming capacity, emulsifying capacity, and gel hardness of 47.57 ± 5.1%, 66.79 ± 9.55%, and 52.11 ± 9.83% were recorded under the condition of 0.02 g/mL glucose at 20 MPa, 0.04 g/mL glucose at 20 MPa, and 0.02 g/mL glucose at 40 MPa, respectively. Reasonably, glucose could improve the processing properties of LWE under homogenization, and 0.02 g/mL–0.04 g/mL and 20–40 MPa were the optimal glucose concentration and homogenization pressure. This study could contribute to the production of high-performance and stable quality of LWE. |
| first_indexed | 2024-03-09T13:26:25Z |
| format | Article |
| id | doaj.art-8bb39d463ac14516b302b5da21e9c409 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:26:25Z |
| publishDate | 2022-08-01 |
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| spelling | doaj.art-8bb39d463ac14516b302b5da21e9c4092023-11-30T21:23:54ZengMDPI AGFoods2304-81582022-08-011116252110.3390/foods11162521Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole EggsWei Hu0Yong Wu1Hongbing Chen2Jinyan Gao3Ping Tong4State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaCollege of Food Science & Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaTo investigate the effect of glucose on the protein structure, physicochemical and processing properties of liquid whole eggs (LWE) under homogenization, different concentrations of glucose (0.01, 0.02, 0.04, 0.08 g/mL) were added into LWE, followed by homogenizing at different pressures (5, 10, 20, 40 MPa), respectively. It was shown that the particle size and turbidity of LWE increased with the increase in glucose concentration while decreasing with the increase in homogenization pressure. The protein unfolding was increased at a low concentration of glucose combined with homogenization, indicating a 40.33 ± 5.57% and 165.72 ± 33.57% increase in the fluorescence intensity and surface hydrophobicity under the condition of 0.02 g/mL glucose at 20 MPa, respectively. Moreover, the remarkable increments in foaming capacity, emulsifying capacity, and gel hardness of 47.57 ± 5.1%, 66.79 ± 9.55%, and 52.11 ± 9.83% were recorded under the condition of 0.02 g/mL glucose at 20 MPa, 0.04 g/mL glucose at 20 MPa, and 0.02 g/mL glucose at 40 MPa, respectively. Reasonably, glucose could improve the processing properties of LWE under homogenization, and 0.02 g/mL–0.04 g/mL and 20–40 MPa were the optimal glucose concentration and homogenization pressure. This study could contribute to the production of high-performance and stable quality of LWE.https://www.mdpi.com/2304-8158/11/16/2521liquid whole eggsglucosehomogenizationprocessing propertyfunctional propertiesprotein structure |
| spellingShingle | Wei Hu Yong Wu Hongbing Chen Jinyan Gao Ping Tong Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs Foods liquid whole eggs glucose homogenization processing property functional properties protein structure |
| title | Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs |
| title_full | Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs |
| title_fullStr | Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs |
| title_full_unstemmed | Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs |
| title_short | Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs |
| title_sort | effects of glucose and homogenization treatment on the quality of liquid whole eggs |
| topic | liquid whole eggs glucose homogenization processing property functional properties protein structure |
| url | https://www.mdpi.com/2304-8158/11/16/2521 |
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