Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

Yu Wang (1) , Yasumi Horimoto (2) , Francoise Nau (3) , Hajime Hatta (1)

1 Department of Food and Nutrition
2 UCPH FOOD - Department of Food Science [Copenhagen]
3 STLO - Science et Technologie du Lait et de l'Oeuf

The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.4%, 0.8%), followed by heating at 90°C for 8 min. Results showed that optimal emulsifying ability and stability, determined by measurement of emulsion turbidity, were obtained when EC was 0.4%, followed by heat treatment at 90°C. The hydrolysate thus prepared had higher emulsifying ability and stability than either native egg white (nEW) or small molecular weight EW peptides (Runpep®), close to the properties of Egg Yolk (EY) which was a reference as a food emulsifier. Surface hydrophobicity (H0) was found to be linearly related to the emulsifying activity and stability of hydrolyzed egg white proteins.

Mots clés: émulsion; traitement thermique; hydrolyse; hydrophobicity; enzymatic hydrolysis

Mots clés: blanc d'oeuf; protéine de l'oeuf; émulsion alimentaire; hydrophobicité; propriété physicochimique; hydrolyse enzymatique; traitement thermique de l'aliment

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Yu Wang, Yasumi Horimoto, Francoise Nau, Hajime Hatta. Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment. Advance Journal of Food Science and Technology, 2018, 14 (2), pp.50-55. ⟨10.19026/ajfst.14.5831⟩. ⟨hal-01797878⟩