Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white. Issue 2 (25th January 2018)

• Record Type: Journal Article
• Authors: Katekhong, Wattinee; Charoenrein, Sanguansri
• Is Part Of: Drying technology. Volume 36:Issue 2(2018)
• Page Start: 169
• Page End: 177
• Publication Date: 2018-01-25
• Subjects: Color -- drying temperature -- functional properties -- spray-dried egg white -- storage conditions; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2017.1307218
• Languages: English
• ISSNs: 0737-3937

Abstract

ABSTRACT: This study investigated the effect of spray drying inlet temperatures (140, 160 and 180°C) and storage conditions (temperature; 25 and 40°C and storage period; 1 and 2 months) on the physical and functional properties of dried egg white. The results showed that the three inlet temperatures did not affect the color of the spray-dried egg white (SDEW) after drying. However, all SDEWs increased in yellow color after storage at 40°C. The solubility (%) of SDEW and gelling properties including gel hardness and water holding capacity of the gel samples were changed when the dried samples were stored, particularly for SDEW drying at 180°C. The changes in gelling properties of the SDEW were related to a decrease in the enthalpy of protein denaturation, an increase in exposed sulfhydryl (SH) contents, a decrease in the total SH contents and the occurrence of protein aggregation as shown by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern.