Microwave and ultrasound-assisted pectin treatment: A novel method to boost liquid egg white's foaming and baking efficiency
文献类型： 外文期刊
作者： Ali, Sadaqat 1 ; Jin, Haobo 1 ; Sun, Yi 1 ; Zhang, Yuanyuan 1 ; Nisar, Waqar 1 ; Salama, Mohamed 1 ; Cai, Zhaoxia 1 ; Jin, Guofeng 4 ; Sheng, Long 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
3.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab,Minist Agr,Shenzhen Branch, Shenzhen 518000, Peoples R China
4.Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Beijing 100048, Peoples R China
5.Natl Res Ctr, Food Ind & Nutr Res Inst, Dairy Dept, Cairo 12622, Egypt
关键词： Ultrasound; Microwave; Liquid egg white; Foaming; Egg white protein-pectin interactions; Baking
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 168 卷
页码：
收录情况： SCI
摘要： In combined processing modification, two or more modification procedures are integrated to improve food processing and efficiency. This study investigated the foaming characteristics and baking efficiency of liquid egg white (LEW) under the synergistic impacts of ultrasound (US) and microwave (MW) treatments, both with and without pectin. These energy-efficient technologies were chosen because of their suitability for improving the foaming characteristics of LEW. Using these emerging approaches, the results demonstrated that denaturation temperature significantly (P < 0.05) increased from 95.3 degrees C to 107.3 degrees C and enthalpy first decreased then increased following MW treatments. The apparent viscosity, zeta potential, and surface hydrophobicity observed in M300-U-P imply enhanced molecular interactions and colloidal stability. The FTIR indicated that electrostatic interactions and hydrogen bonding might play a role in the generation of egg white proteins-pectin conjugates. The CD spectra demonstrated changes in secondary structure, transferring beta-sheet and beta-turn contents to alpha-helices and random coils. The extent of Maillard reaction was assessed by degree of glycation and significantly increased (P < 0.05) with MW treatments and pectin. The foaming capacity of M300-U-P (263 +/- 3.34 %) was significantly (P < 0.05) enhanced by 24.64 % compared to U (211 +/- 3.46 %). All samples showed significantly higher foam stability than U (26.72 +/- 0.79 %), with M300-U-P achieving the highest stability (88.18 +/- 0.87 %). With the integration of these energy-efficient technologies, we aim to provide practical solutions that improve LEW's foaming properties. Angel cakes prepared by these treated LEW exhibit enhanced volume and textural characteristics.
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