Journal of Food, Agriculture and Environment

Functional properties of spray-dried and freeze-dried egg white proteins glycated with dextran

Author(s):

Wei Xu *,  Yu-Jie Chi *, Xi-Bo Wang, Chen Chen

Recieved Date: 2012-06-29, Accepted Date: 2012-09-27

Abstract:

Glycation behavior and functional properties of spray-dried mixtures (SDM) and freeze-dried mixtures (FDM) of egg white proteins (EWP) and dextran after incubation at 60°C and 65% relative humidity for 0 - 5 days were investigated. Extent of glycation analysis showed slight difference in free amino groups in samples produced by drying methods and SDM developed obvious browning compared with FDM. After 5 days of incubation, 19.18% and 25.28% of amino groups were modified for FDM and SDM, respectively. All functional properties of FDM increased with incubation time and correlated with the extent of glycation. Solubility of SDM increased from 75.34% to 83.73% at early stage of incubation (0-3 days), and then showed a dramatic loss to 76.12% after incubated for 5 days. The emulsion stability was 4.5 min and >10 min for FDM and SDM incubated for 5 days, respectively. Gel firmness of SDM was much higher when compared with FDM incubated for the same time. Foaming capacity of FDM and SDM increased about 1.59 and 1.39 times, respectively, after incubation for 5 days. Better heat stability and emulsifying and gelling properties were observed in the SDM than in FDM for all the incubation period. Solubility and foam stability of SDM arrived at maximum at 2 and 3 days, respectively. The results indicated that drying methods had significant effect on glycation behavior and functional properties of the mixtures after incubation, and it was possible to use spray-drying to prepare the mixtures of EWP and sugar for further glycation while improving most of the technologically relevant properties of the material. 

Keywords:

Egg white proteins, glycation behavior, functional properties, spray-drying, freeze-drying

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 173-177

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