Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. (April 2020)

• Record Type: Journal Article
• Authors: Jiang, Yawen; Jia, Jie; Xiong, Dandan; Xu, Xueming; Yang, Yanjun; Liu, Xuebo; Duan, Xiang
• Is Part Of: Food hydrocolloids. Volume 101(2020)
• Publication Date: 2020-04
• Subjects: Egg white -- Lactic acid fermentation -- Structural characterization -- Foaming activity; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.105507
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Lactic acid fermentation is a green technology to modify functionalities of food ingredients, including proteins. In this study, the commercial lactic acid bacteria ( Streptococcus thermophiles and Lactobacillus bulgaricus ) were used to ferment egg white for 0 h, 3 h, 6 h, and 9 h, respectively. The microbial composition significantly changed during the process, and the abundance of B. Lactobacillus peaked at 6 h. The free sulfhydryl groups of egg white proteins (EWP) gradually decreased, and the surface hydrophobicity increased from 28.7 to 52.0 after 6 h. The rheological experiments illustrated that fermented samples exhibited a lower apparent viscosity, and the sample at 6 h possessed the highest storage modulus (G ' ). Correspondingly, the foaming ability of egg white significantly improved from 72.3% to 93.0% after 6 h of fermentation. This study suggested that moderate lactic acid fermentation endowed egg white with stronger foaming activities, and thus had a potential to be applied in improving texture quality of egg products. Graphical abstract: Image 1 Highlights: Fermentation treatment modified surficial and structural properties of egg white proteins. Fermented egg white exhibited a distinct rheological behavior compared to that of native sample. Fermentation treatment could be used to enhance foaming ability of egg white proteins.