Ultrasonic-assisted spray drying as a tool for improving the instant properties of egg white powder

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100289

Haobo Jin , Shanshan Sun , Zhuo Sun, Qi Wang, Yongguo Jin, Long Sheng

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引用次数: 3

Abstract

The mechanism by which high-intensity (20 kHz) ultrasonic treatment affected the rehydration performance and microstructure of egg white powder (EWP) was explored in this study. The wettability and dispersibility of EWP prepared from high-intensity ultrasound treated egg white liquid were observed to have an exciting enhancement. Furthermore, the most excellent dispersibility (65.67 s), solubility (90.33 g/100 g) and stability (98 %) of EWP were detected when ultrasonic treatment (120 W, 20 kHz, 10 mm ultrasonic horn) was performed for 10 min. SDS-PAGE results showed that ultrasonic treatment promoted the depolymerization of the original protein macromolecular aggregates. The particle size and scanning electron microscopy results also indicated that the particle size of EWP tended to decrease. Additionally, the zeta potential and surface hydrophobicity analyses suggested a tendency to first increase and then decrease over time. Overall, the instant properties of EWP were improved due to the changes of protein microstructure and conformation caused by ultrasonic treatment. These results revealed the mechanism of high intensity ultrasound affecting the instant properties and microstructure of EWP, which provided a theoretical basis for improving the rehydration of other food protein powder.

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超声波辅助喷雾干燥改善蛋清粉的即时性能

研究了高强度(20 kHz)超声处理对蛋清粉复水性能和微观结构的影响机理。高强度超声处理的蛋清液制备的EWP的润湿性和分散性有令人兴奋的增强。超声(120 W, 20 kHz, 10 mm)作用10 min时，EWP的分散性(65.67 s)、溶解度(90.33 g/100 g)和稳定性(98%)最佳。SDS-PAGE结果表明，超声处理促进了原蛋白大分子聚集体的解聚。颗粒尺寸和扫描电镜结果也表明，EWP的颗粒尺寸有减小的趋势。此外，zeta电位和表面疏水性分析表明，随着时间的推移，有先增加后减少的趋势。综上所述，超声处理使EWP蛋白的微观结构和构象发生改变，提高了EWP的瞬时性能。这些结果揭示了高强度超声对EWP速溶性能和微观结构的影响机理，为改善其他食品蛋白粉的复水性提供了理论依据。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.