Ho Hen-Yo, Ciou Jhih-Ying, Qiu Yi-Ting, Hsieh Shu-Ling, Shih Ming-Kuei, Chen Min-Hung, Tu Chao-Wen, Hsieh Chang-Wei, Hou Chih-Yao
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan.
Department of Food Science, Tunghai University, Taichung City 407, Taiwan.
Foods. 2021 Jun 9;10(6):1326. doi: 10.3390/foods10061326.
A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated. The results showed that up to 30.1% of EWH was hydrolyzed by protease A and papain. Adding 1% (/) EWH can improve the negative charge potential value, surface tension, viscosity, and weight loss analysis of the sample. In addition, the cake structure and the appearance was acceptable to consumers. Therefore, to ensure its efficient use in the baking industry and considering the cost and stability, 1% (/) EWH was chosen as the best concentration.
巴氏杀菌液态蛋会导致蛋白质变性并降低加工性能，而未经过巴氏杀菌的鸡蛋则存在食品安全风险。如果能够降低巴氏杀菌过程对液态蛋的负面影响，例如稳定性和起泡性的损失，企业将愿意购买巴氏杀菌蛋，从而降低食品安全风险。因此，在本研究中，采用特定的水解条件制备了氨基酸和肽片段分子量较低的蛋清水解物（EWH），并研究了不同浓度的EWH回添对巴氏杀菌液态蛋特性的影响。结果表明，蛋白酶A和木瓜蛋白酶对EWH的水解率高达30.1%。添加1%（/）的EWH可以提高样品的负电荷电位值、表面张力、粘度以及失重分析结果。此外，蛋糕的结构和外观也为消费者所接受。因此，为确保其在烘焙行业的高效应用，并考虑成本和稳定性，选择1%（/）的EWH作为最佳浓度。
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