Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg. (1st February 2021)

• Record Type: Journal Article
• Authors: Sheng, Long; Zu, Linlin; Ma, Meihu
• Is Part Of: Food chemistry. Volume 337(2021)
• Publication Date: 2021-02-01
• Subjects: Liquid whole egg -- High pressure carbon dioxide -- Interface -- Structure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127989
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: HPCD process affect liquid whole egg quality as well as disposal of sterilization. HPCD process promoted interfacial properties of liquid whole egg. The physicochemical properties of protein were changed by HPCD. The apparent viscosity of LWE declined after HPCD treatment. Abstract: In this research, the impact of High Pressure Carbon Dioxide (HPCD) on the physicochemical, interfacial and rheological properties of liquid whole egg (LWE) was investigated. HPCD treatment increased the solubility, free sulfhydryl groups and surface hydrophobicity of LWE. The highest foaming ability (186%) and foaming stability (72%) were obtained at 60 min of HPCD treatment, which were 1.3-fold and 1.4-fold those of the control group (147% and 51%, respectively). Compared with the control group, the LWE emulsion had a minimum particle size (16.3 μm) when the treatment time was 75 min, and the highest absolute value of zeta potential reached 7.66 mV when the processing time was 60 min. HPCD treatment decreased the apparent viscosity of LWE at a low shear rate. Dynamic viscoelastic characteristics indicated that both the G' and G'' moduli of LWE under the HPCD process were lower than those of the control group at any frequency.