Ngamlerst Chattraya, Prangthip Pattaneeya, Leelawat Bootsrapa, Supawong Supattra, Vatthanakul Suteera
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani 12121, Thailand.
Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Ratchathewi, Bangkok 10400, Thailand.
Foods. 2022 Aug 24;11(17):2555. doi: 10.3390/foods11172555.
High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat snack. An ideal healthy snack in the elderly population consists of low-sugar and fat, high fibre and vitamin levels, is tasty, creamy-soft, and refreshing. Our strawberry-flavoured egg-white pudding contains high protein and fibre from inulin, zero fat, and a soft texture produced for various groups, from healthy to older people. After HPP at different high-pressure levels (450, 475, and 500 MPa) and different times (5, 10 and 15 min), this study investigated the physical quality and physicochemical properties of strawberry-flavoured egg-white pudding, such as texture, colour, syneresis, microstructure, secondary structure of protein, and microorganism growth. The results indicate increasing high-pressure levels, and/or holding time treatment caused significantly (p < 0.05) higher hardness values and lower syneresis, as well as surface hydrophobicity. Moreover, many micropores and thicker wall structures were clearly observed for increasing high-pressure levels. Furthermore, HPP altered the β-sheet and β-turns structure of strawberry-flavoured egg-white pudding. In conclusion, increasing high-pressure levels and/or holding time treatment at 450, 475, and 500 MPa for 5, 10, and 15 min affected the physical, physicochemical, and biochemical properties of strawberry-flavoured egg-white pudding.
高压处理（HPP）可诱导蛋清蛋白凝胶化，并改善蛋清布丁的物理和物理化学性质。有趣的是，生产和巴氏杀菌一步完成，即可制成即食零食。老年人群理想的健康零食应低糖、低脂、高纤维和高维生素含量，美味可口、质地柔滑且清爽宜人。我们的草莓味蛋清布丁富含来自菊粉的高蛋白和纤维，零脂肪，质地柔软，适合从健康人群到老年人的各类人群。在不同高压水平（450、475和500兆帕）和不同时间（5、10和15分钟）进行高压处理后，本研究考察了草莓味蛋清布丁的物理品质和物理化学性质，如质地、颜色、脱水收缩、微观结构、蛋白质二级结构和微生物生长情况。结果表明，提高高压水平和/或延长保持时间处理会导致硬度值显著升高（p<0.05）、脱水收缩降低以及表面疏水性降低。此外，随着高压水平的提高，可以明显观察到许多微孔和更厚的壁结构。此外，高压处理改变了草莓味蛋清布丁的β-折叠和β-转角结构。总之，在450、475和500兆帕下分别处理5、10和15分钟，提高高压水平和/或延长保持时间会影响草莓味蛋清布丁的物理、物理化学和生化性质。
