Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)
Hen-Yo Ho,
Jhih-Ying Ciou,
Yi-Ting Qiu,
Shu-Ling Hsieh,
Ming-Kuei Shih,
Min-Hung Chen,
Chao-Wen Tu,
Chang-Wei Hsieh,
Chih-Yao Hou
Affiliations
Hen-Yo Ho
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
Jhih-Ying Ciou
Department of Food Science, Tunghai University, Taichung City 407, Taiwan
Yi-Ting Qiu
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
Shu-Ling Hsieh
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
Ming-Kuei Shih
Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, 812301 No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City 811, Taiwan
Min-Hung Chen
Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, 54044 No. 8, Kuang-Hua Rd., Chung-Hsing New Village, Nantou City 540, Taiwan
Chao-Wen Tu
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
Chang-Wei Hsieh
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan
Chih-Yao Hou
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
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% (w/w) 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% (w/w) EWH was chosen as the best concentration.
