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Article

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

1
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan
2
Department of Food Science, Tunghai University, Taichung City 407, Taiwan
3
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
4
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
5
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan
6
Department of Medical Research, China Medical University Hospital, Taichung City 404, Taiwan
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Donatella Restuccia and Francesca Aiello
Foods 2021, 10(6), 1326; https://doi.org/10.3390/foods10061326
Received: 18 May 2021 / Revised: 5 June 2021 / Accepted: 7 June 2021 / Published: 9 June 2021
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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. View Full-Text
Keywords: liquid egg; egg white hydrolysate; foaming characteristics; stability liquid egg; egg white hydrolysate; foaming characteristics; stability
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MDPI and ACS Style

Ho, H.-Y.; Ciou, J.-Y.; Qiu, Y.-T.; Hsieh, S.-L.; Shih, M.-K.; Chen, M.-H.; Tu, C.-W.; Hsieh, C.-W.; Hou, C.-Y. Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH). Foods 2021, 10, 1326. https://doi.org/10.3390/foods10061326

AMA Style

Ho H-Y, Ciou J-Y, Qiu Y-T, Hsieh S-L, Shih M-K, Chen M-H, Tu C-W, Hsieh C-W, Hou C-Y. Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH). Foods. 2021; 10(6):1326. https://doi.org/10.3390/foods10061326

Chicago/Turabian Style

Ho, Hen-Yo, Jhih-Ying Ciou, Yi-Ting Qiu, Shu-Ling Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Chang-Wei Hsieh, and Chih-Yao Hou. 2021. "Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)" Foods 10, no. 6: 1326. https://doi.org/10.3390/foods10061326

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