Improvement of functional properties of dried egg white via different pretreatment methods

Name: Wattinee Katekhong

LCSH: Kasetsart University -- Dissertations. Ph.D. (Food Science) 2017

Classification :.LCCS: TX556.E4

LCSH: Kasetsart University. Department of Food Science and Technology -- Dissertations

LCSH: Dried eggs

LCSH: Egg processing

LCSH: Drying

LCSH: Spray drying

Abstract: The main objective of this research was to improve the functional properties of dried egg white. The effect of drying methods i.e. freeze drying, spray drying and hot air drying on the physical and functional properties of dried egg white were studied. The storage stability of the dried egg white as a function of temperature, time and relative humidity (RH) was also investigated. The results indicated that using different spray drying inlet temperatures i.e. 140, 160 and 180 C did not affect the color and functional properties (solubility and gelling properties) of the unstored spray-dried egg white (SDEW). However, the changes in these properties of all SDEW samples were found after storage, especially at high temperature (40 C). The lowest changes in color and functional properties of the samples after storage were found in the SDEW samples dried at 140 C. Considering the effect of drying methods, the results showed that three drying methods used in this study had no clear effect on the functional properties of unstored dried egg white. However, an increase in yellow color, a decrease in solubility and an increase in gel hardness and water holding capacity of the samples were found when the samples were stored. These changes were more pronounced with increasing storage temperature and time. The changes in the functional properties of the dried egg white during storage were related to a decrease in the enthalpy of protein denaturation, an increase in exposed sulfhydryl (SH) content, a decrease in total SH content and the occurrence of protein aggregation. The highest changes in color and functional properties during storage were found in hot air-dried egg white sample followed by SDEW and freeze-dried egg white, respectively. The results showed that the moisture content of the sample after drying was an important parameter which accelerated changes in the properties of dried egg white during storage. Apart from storage temperature and time, the results also showed that RH could induce changes in the properties of the dried egg white during storage. The storage stability improvement of the dried egg white was also studied. The results showed that SDEW with a decrease in reducing sugar before spray drying had lower changes in color, solubility and gel hardness when compared to the sample without a decrease in reducing sugar after storage. Carbonation of egg white before spray drying was found to improve foaming properties of the unstored dried egg white. However, more undesirable changes in the physical and functional properties of the dried egg white during storage were found in the sample with carbonation process. In addition, the results showed that the use of modified atmosphere (packing under CO2) and vacuum packaging had no effect on the storage stability improvement of dried egg white.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Sanguansri Charoenrein

Role: Thesis Advisor

Name: Weerachet Jittanit

Role: Thesis Co-Advisor

Created: 2017

Modified: 2023-06-28

Issued: 2023-06-28

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/wattinee-kat-all.pdf

CallNumber: TX556.E4.W38

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Food Science

Grantor: Kasetsart University

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