Hu Gan, Wang Xiaolin, Batool Zahra, He Hong, Wang Jinqiu, Geng Fang
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, Sichuan, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
Food Chem. 2025 Mar 15;468:142533. doi: 10.1016/j.foodchem.2024.142533. Epub 2024 Dec 16.
Egg white protein's functional properties and digestibility can be significantly affected by processing methods. In this study, a novel combined ultrasound-heating (UH) pretreatment protocol was developed, where liquid egg white was subjected to ultrasonic treatment (0.4 W/mL, 10 min) followed by mild heating (72 °C, 10 min) prior to drying processes. The effects of this liquid-state pretreatment on the properties of subsequently produced freeze-dried and spray-dried egg white powders were systematically evaluated. Results indicated that the foaming stability, emulsifying activity, and emulsifying stability of UH pre-treated freeze-dried egg white powder increased by 52.1 %, 45.5 %, and 197.7 %, respectively. The emulsifying activity of UH pre-treated spray-dried egg white powder increased by 94.3 %. UH pre-treatment effectively improved the physicochemical properties of egg white powder. The treatment induced structural modifications characterized by increased particle size and zeta potential. Thermal analysis revealed selective denaturation of heat-sensitive proteins, while maintaining the structural integrity of more stable proteins. In vitro digestion experiments showed that UH pre-treatment significantly improved protein digestibility, particularly for proteins over 30 kDa, while effectively reducing avidin activity. These findings suggest UH pre-treatment offers a novel approach to enhance the functional properties and digestibility of egg white powder.
蛋清蛋白的功能特性和消化率会受到加工方法的显著影响。在本研究中，开发了一种新型的超声-加热（UH）联合预处理方案，即先对液态蛋清进行超声处理（0.4 W/mL，10分钟），然后在干燥前进行温和加热（72°C，10分钟）。系统评估了这种液态预处理对随后生产的冻干和喷雾干燥蛋清粉性能的影响。结果表明，UH预处理的冻干蛋清粉的起泡稳定性、乳化活性和乳化稳定性分别提高了52.1%、45.5%和197.7%。UH预处理的喷雾干燥蛋清粉的乳化活性提高了94.3%。UH预处理有效改善了蛋清粉的物理化学性质。该处理引起了结构变化，其特征是粒径和zeta电位增加。热分析显示热敏蛋白发生了选择性变性，同时保持了更稳定蛋白的结构完整性。体外消化实验表明，UH预处理显著提高了蛋白质消化率，特别是对于分子量超过30 kDa的蛋白质，同时有效降低了抗生物素蛋白活性。这些发现表明，UH预处理为提高蛋清粉的功能特性和消化率提供了一种新方法。
