Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein
DOI:
https://doi.org/10.25165/ijabe.v8i4.1942Keywords:
egg white protein, phosphorylation, freeze drying, spray drying, functional propertiesAbstract
Egg white protein (EWP) was phosphorylated with Sodium Tripolyphosphate (STP) at pH 4.5. Freeze drying and spray drying were used for drying purpose and the effects of these drying methods on the functional properties were investigated. The functional properties of native and modified proteins were also determined. The results demonstrated that phosphorylation of EWP markedly improved its functional properties, and that it was more effective for the food industry. The freeze-dried STP-EWP powders were superior in terms of solubility, emulsion stability, water holding capacity, oil and water absorption capacity and heat gel strength than spray-dried STP-EWP powders. The results in viscosity showed no significant differences between freeze-dried and spray dried. The spray-dried powders were better in terms of foaming ability and foam stability than freeze-dried powders. However, the spray drying required the longest time to produce. Freeze drying was found to be the best method in terms of production of modified EWP powders with superior functional properties. Keywords: freeze drying, spray drying, egg white protein, phosphorylation, functional properties DOI: 10.3965/j.ijabe.20150804.1942 Citation: Liu L L, Wang H, Ren G Y, Duan X, Li D, Yin G J. Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein. Int J Agric & Biol Eng, 2015; 8(4): 116－123.References
Li C P, Salvador A S, Ibrahim H R, Sugimoto Y and Aoki T. Phosphorylation of egg white proteins by dry-heating in the presence of phosphate. Journal of Agricultural and Food Chemistry, 2003; 51: 6808–6815.
Li C P, Ibrahim H R, Sugimoto Y, Hatta H and Aoki T. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate. Journal of Agricultural and Food Chemistry, 2004; 52: 5752–5758.
Matheis G and Whitaker J R. Chemical phosphorylation of food proteins: an overview and a prospectus. Journal of Agricultural and Food Chemistry, 1984; 32: 699–705..
Matheis G. Phosphorylation of food proteins with phosphorus oxychloride-Improvement of functional and nutritional properties: a review. Food Chemistry, 1991; 39: 13–26.
Vojdani F and Whitaker J R. Phosphorylation of proteins and their function and structural properties. ACS Symposium Series, 1996; 650: 210–229.
Hayashi Y, Li C P, Enomoto H, Ibrahim H R, Sugimoto Y, Aoki T. Improvement of functional properties of ovotransferrin by phosphorylation through dry-heating in the presence of pyrophosphate. Asian Australasian Journal of Animal Sciences, 2008; 21: 596–602.
Enomoto H, Nagae S, Hayashi Y, Li C P, Ibrahim H R, Sugimoto Y, et al. Improvement of functional properties of egg white protein through glycation and phosphorylation by dry-heating. Asian Australasian Journal of Animal Sciences, 2009; 22(4): 591–597.
Enomoto H, Li C P, Morizane K, Ibrahim H R, Sugimoto Y, Ohki S, Ohtomo H and Aoki T. Glycation and phosphorylation of β-lactoglobulin by dry-heating: Effect on protein structure and some properties. Journal of Agricultural and Food Chemistry, 2007; 55: 2392–2398.
Enomoto H, Li C P, Morizane K, Ibrahim H R, Sugimoto Y, Ohki S, Ohtomo H and Aoki T. Improvement of functional properties of bovine serum albumin through phosphorylation by dry-heating in the presence of pyrophosphate. Journal of Food Science, 2008; 73: 84–91.
Lechevalier V, Jeantet R, Arhalliass A, Legrand J and Nau F. Egg white drying: influence of industrial processing steps on protein structure and functionalities. Journal of Food Engineering, 2007; 83(3): 404–413.
Hande A R, Swami S B, Thakor N J. Effect of drying methods and packaging materials on quality parameters of stored kokum rind. Int J Agric & Biol Eng, 2014; 7(4): 114–126.
Ma S, Zhao S N, Zhang Y, Yu Y D, Liu J B, Xu M L. Quality characteristic of spray-drying egg white powders. Molecular biology Reports, 2013; 40(10): 5677–5683.
Cohen J S, Yang T C S. Progress in food dehydration. Trends in Food Science &Technology, 1995; 6: 20–25.
Liao L, Wang Q, Zhao M. Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze-drying and spray-drying: A comparative study. LWT-Food Science and Technology, 2013; 50: 177–184.
Thomasson J A, Sui R. Mississippi Cotton Yield Monitor: Three Years of Field Test Results. Applied Engineering in Agriculture, 2003; 19(6): 631–636.
Ortiz S E, Wagner J R. Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties. Food Research International, 2002; 35: 511–518.
Lowry O H, Rosebrough N J, Farr A L, Randall R J. Protein measurement with the Folin phenol reagent. Journal of Biology Chemistry, 1951; 193: 265–275.
Pearce K N, Kinsella J E. Emulsifying properties of proteins:Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 1978; 26: 716–723.
Puppo M C, Anon M C. Soybean protein dispersions at acid pH: thermal and rheological properties. Journal of Food Science, 1999; 64(1): 50–56.
Chen L, Chen D, Yang G. Contrastive study on capacity for holding water of fish collagen peptide. Chinese Journal of Aesthetic Medicine, 2008; 4: 586–589. (in Chinese with English abstract)
Yang G, Yang B, Wu J. Effect of drying on property of Zein. Food Science, 2009; 30(24): 57–59. (in Chinese with English abstract)
Mazorra M A. Functional Properties Of Fish Protein Hydrolysates From Pacific Whiting (Merluccius Productus) Muscle Produced By A Commercial Protease. Food Chemistry, 2008, 109(4):782–789.
Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 2007; 102: 1317–1327.
Waniska R D, Shetty J K, Kinsella J E. Protein-stabilized emulsions:effects of modification on the emulsifying activity of bovine serum albumin in a model system . Journal of Agricultural and Food Chemistry, 1981; 29: 826–830.
Joshi M, Adhikari B, Aldred P, Panozzo J F, Kasapis S, Barrow C J. Interfacial and emulsifying properties of lentil protein isolate. Food Chemistry, 2012; 134: 1343–1353.
Mundi S, Aluko R E. Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Research International, 2012; 48: 299–306.
Kato A, Ibrahim H R, Watanabe H, Honma K and Kobayashi, Structural K. and gelling properties of dry-heating egg white proteins. Journal of Agricultural and Food Chemistry, 2002; 38(1): 32–37.
Powrie W D, Little H, Lopez A. Gelation of egg white. Journal of Food Science, 1963; 28 (1): 38–46.
Downloads
Published
How to Cite
Issue
Section
License
IJABE is an international peer reviewed open access journal, adopting Creative Commons Copyright Notices as follows.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
