Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Food Chem. 2018 Jun 30;252:126-133. doi: 10.1016/j.foodchem.2018.01.088. Epub 2018 Jan 12.
Egg white proteins (EWPs) are important components of many food products. To obtain optimal functionality, EWP aggregation needs to be controlled. Different treatments can lead to the formation of aggregates in diverse ways, depending on the parameters of the treatments. Recent articles on the effects of processing (heat treatment, alkali treatment, pulsed electric field, high pressure, ultraviolet irradiation, and high intensity ultrasound) on the aggregation of EWPs are reviewed. The relationships between the processing parameters and the aggregation mechanisms are discussed. The information may be helpful in controlling the aggregation mechanisms during the processing.
蛋清蛋白（EWP）是许多食品的重要组成部分。为了获得最佳功能，需要控制 EWP 的聚集。不同的处理方法可以通过处理参数以不同的方式导致聚集物的形成。本文综述了最近关于加工（热处理、碱处理、脉冲电场、高压、紫外线辐射和高强度超声）对 EWP 聚集的影响的文章。讨论了处理参数与聚集机制之间的关系。这些信息可能有助于控制加工过程中的聚集机制。
