A Comparison of Gelling Properties Stability of Dry-Heating and Maillard-Type Egg White Proteins

Abstract:

Gelling properties stability of the Maillard-type and dry-heating egg white proteins (MEW and DEW) were investigated. MEW were prepared by storing sugar-preserved egg white proteins and glucose at 60 °C and 79% relative humidity for 2 days, and DEW were prepared by storing at 80°C in dry state (7.5% moisture content) for 7 days. The results showed that both MEW and DEW have excellent gelling properties. After storage at room temperature for 180 days, gel hardness, spring and cohesiveness of MEW increased by 1.92%, 1.89% and 4.24% respectively, water holding capacity of MEW gel decreased by 1.42%, while storage time had a considerable effect on those of DEW gels. A tight and more uniform network with constant stability in the course of storage was observed in the gel of MEW (500×), while gaps in EWP gel network were larger and the gel texture became looser with storage time. The results demonstrated that gelling properties stability of MEW is better than DEW.

• Periodical: Advanced Materials Research (Volume 1095)
• Pages: 287-290
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1095.287
• Online since: March 2015
• Authors: Wei Xu*, Hai Bin Wang, Tao Xiang
• Keywords: Dry-Heating, Egg White Proteins, Gelling Properties Stability, Maillard-Type

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