Influence of high pressure treatment on rheological and other properties of egg white

被引:0
|
作者
Strohalm, J [1 ]
Novotna, P [1 ]
Houska, M [1 ]
Kyhos, K [1 ]
Vavreinova, S [1 ]
Gabrovska, D [1 ]
Rysova, J [1 ]
机构
[1] Food Res Inst Prague, Prague 10231 10, Czech Republic
关键词
high pressure; egg white; rheological properties; gel strength; elasticity modulus; protein composition; amino-acids assay;
D O I
暂无
中图分类号
O4 [物理学];
学科分类号
0702 ;
摘要
The paper deals with the influence of high pressure treatment of fresh egg white on its properties and protein composition (individual amino-acids predicted as a function of pressure and time levels). The theological properties are changed by high pressure from Newtonian to non-Newtonian behaviour, with increasing apparent viscosity as the pressure and time increased. The pH, whipping ability, foam stability, gel strength of heat induced gels after treatment and the whole protein content, were also predicted. The results showed that the foam stability is increased with increasing pressure and time of processing. The foam volume is also increased with pressure. The pH did not change with pressure or time of processing. Composition of proteins as indicated by individual amino-acids did not exhibit statistically important changes. Gel strength of heat induced gels prepared from previously pressured liquid whites showed no important change of values with pressure or time of treatment. The modulus of elasticity showed a decrease for samples pressured to 400 MPa for 5 up to 15 minutes.
引用
收藏
页码:527 / 533
页数:7
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