One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 317-326

  Wang, Yuntao ^a,b   Zheng, Hao ^a,b   Li, Yan ^a,b   Li, Bin ^a,b   Chen, Yijie ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Desalting; Fat analogue; Properties; Salty egg white

Indexed keywords

ANALOG APPLICATIONS; EGG WHITE; FAT ANALOG; ITS APPLICATIONS; MICROMETER SCALE; MICROMETER-SCALE; PROPERTY; SALTY EGG WHITE; SIMPLE++; STEPS PROCEDURE;

DESALINATION;

EID: 84919794252     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.007     Document Type: Article

References (21)

1. Chung C., Degner B., McClements D.J. Development of reduced-calorie foods: microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International 2014, 56:136-145.
2. Dong H.-w., Hui H.E. Effect of electrodialysis desalination on physicochemical properties of salted duck egg white. Food Science 2013, 35:129-134.
3. Eleya M., Gunasekaran S. Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process. Journal of Food Science 2002, 67(2):725-729.
4. Farnsworth P.N. Effects of temperature and concentration on bovine lens α-crystallin secondary structure: a circular dichroism spectroscopic study. International Journal of Biological Macromolecules 1997, 20:283-291.
5. Jiménez-Colmenero F., Cofrades S., Herrero A.M., Fernández-Martín F., Rodríguez-Salas L., Ruiz-Capillas C. Konjac gel fat analogue for use in meat products: comparison with pork fats. Food Hydrocolloids 2012, 26(1):63-72.
6. Jimenez-Colmenero F., Cofrades S., Herrero A.M., Solas M.T., Ruiz-Capillas C. Konjac gel for use as potential fat analogue for healthier meat product development: effect of chilled and frozen storage. Food Hydrocolloids 2013, 30(1):351-357.
7. Kaewmanee T., Benjakul S., Visessanguan W. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry 2009, 112(3):560-569.
8. Kumar S.S., Balasubramanian S., Biswas A.K., Chatli M.K., Devatkal S.K., Sahoo J. Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer. Journal of Food Science and Technology 2011, 48(4):498-501.
9. Li J., Wang Y., Jin W., Zhou B., Li B. Application of micronized konjac gel for fat analogue in mayonnaise. Food Hydrocolloids 2014, 35:375-382.
10. Liu H., Xu X.M., Guo S.D. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Science and Technology 2007, 40(6):946-954.
11. Liu R., Zhao S., Xiong S., Xie B., Qin L. Role of secondary structures in the gelation of porcine myosin at different pH values. Meat Science 2008, 80:632-639.
12. Loutas J., Stevens A., Howlett G.J., Augusteyn R.C. The effect of concentration on the structure of α-crystallin. Experimental Eye Research 1996, 62:613-620.
13. Ma L., Barbosa-Cánovas G. Rheological characterization of mayonnaise. Part II: flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering 1995, 25(3):409-425.
14. Mun S., Kim Y.L., Kang C.G., Park K.H., Shim J.Y., Kim Y.R. Development of reduced-fat mayonnaise using 4alphaGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules 2009, 44(5):400-407.
15. Santipanichwong R., Suphantharika M. Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer. Food Hydrocolloids 2007, 21(4):565-574.
16. Shen R., Luo S., Dong J. Application of oat dextrine for fat substitute in mayonnaise. Food Chemistry 2011, 126(1):65-71.
17. Worrasinchai S., Suphantharika M., Pinjai S., Jamnong P. β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food Hydrocolloids 2006, 20(1):68-78.
18. Yazici F., Akgun A. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt. Journal of Food Engineering 2004, 62(3):245-254.
19. Yilsay T.Ö., Yilmaz L., Bayizit A.A. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology 2005, 222(1-2):171-175.
20. Zhao N., Hui H., Qi H. Preparation and deamination of calcium absorption-promoting peptides from desalted duck egg white. Food Science 2013, 35:181-186.
21. Zoulias E., Oreopoulou V., Tzia C. Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replacers. Journal of Food Engineering 2002, 55(4):337-342.