Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan
: The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foam...
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| Veröffentlicht in: | Journal of food science 2011-11, Vol.76 (9), p.S508-S515 |
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| container_title | Journal of food science |
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| creator | Koç, Mehmet Koç, Banu Susyal, Gonca Yilmazer, Melike Sakin Bağdatlıoğlu, Neriman Kaymak-Ertekin, Figen |
| description | : The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate‐ and/or protein‐based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02420.x |
| format | Article |
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Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate‐ and/or protein‐based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02420.x</identifier><identifier>PMID: 22416722</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; Color ; Desiccation ; Drying ; Egg and egg product industries ; egg powder ; Eggs ; Emulsions ; Foaming ; Food Handling - methods ; Food industries ; Food processing industry ; Food science ; Food Technology - methods ; Functional foods & nutraceuticals ; functional properties ; Fundamental and applied biological sciences. Psychology ; Gelatin - chemistry ; gelatine ; Glucans - chemistry ; Lactose ; Lactose - chemistry ; Powders - chemistry ; Proteins ; Pullulan ; Stability ; Texture</subject><ispartof>Journal of food science, 2011-11, Vol.76 (9), p.S508-S515</ispartof><rights>2011 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov/Dec 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5310-6d1560e05e8eed815c44180a5bbb6538dd23e197f58b1a1d0930f0d7162d419b3</citedby><cites>FETCH-LOGICAL-c5310-6d1560e05e8eed815c44180a5bbb6538dd23e197f58b1a1d0930f0d7162d419b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02420.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02420.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27915,27916,45565,45566</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25228718$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22416722$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Koç, Mehmet</creatorcontrib><creatorcontrib>Koç, Banu</creatorcontrib><creatorcontrib>Susyal, Gonca</creatorcontrib><creatorcontrib>Yilmazer, Melike Sakin</creatorcontrib><creatorcontrib>Bağdatlıoğlu, Neriman</creatorcontrib><creatorcontrib>Kaymak-Ertekin, Figen</creatorcontrib><title>Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate‐ and/or protein‐based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.</description><subject>Biological and medical sciences</subject><subject>Color</subject><subject>Desiccation</subject><subject>Drying</subject><subject>Egg and egg product industries</subject><subject>egg powder</subject><subject>Eggs</subject><subject>Emulsions</subject><subject>Foaming</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Food science</subject><subject>Food Technology - methods</subject><subject>Functional foods & nutraceuticals</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gelatin - chemistry</subject><subject>gelatine</subject><subject>Glucans - chemistry</subject><subject>Lactose</subject><subject>Lactose - chemistry</subject><subject>Powders - chemistry</subject><subject>Proteins</subject><subject>Pullulan</subject><subject>Stability</subject><subject>Texture</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkdFu0zAUhi0EYt3gFZCFhMQFCT62E7s3SFtZy6AqkwbaHZYTO52Lm4w42dq3x1lLkbhhvrEtf_50zvkRwkBSiOv9KgWRkYRJDiklACmhnJJ08wSNDg9P0YgQShMALo7QcQgrMtxZ_hwdUcohF5SO0I-L9W3b3Ll6iad9XXauqbV33RY3Fb6-abzF58slvmzujW1xscXdjcWnxrgBHJiZ9bpztX2H57rsmhAPujb4sve-97p-gZ5V2gf7cr-foO_T82-TT8n86-xicjpPyowBSXIDWU4syay01kjISs5BEp0VRZFnTBpDmYWxqDJZgAZDxoxUxAjIqeEwLtgJervzxmZ-9TZ0au1CaX0swTZ9UCAEoZJE6f9RAkRKzulj0EjGkdJxRF__g66avo2zDGpMciqBcREhuYPKtgmhtZW6bd1at9toUkOwaqWG_NSQnxqCVQ_Bqk38-mrv74u1NYePf5KMwJs9oEOpfdXqunThL5dRKsVD-x923L3zdvvoAtTn6cer4RgFyU7gQmc3B4Fuf6pcMJGp68VMLc7kFV9MvihgvwEh_8nN</recordid><startdate>201111</startdate><enddate>201111</enddate><creator>Koç, Mehmet</creator><creator>Koç, Banu</creator><creator>Susyal, Gonca</creator><creator>Yilmazer, Melike Sakin</creator><creator>Bağdatlıoğlu, Neriman</creator><creator>Kaymak-Ertekin, Figen</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201111</creationdate><title>Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan</title><author>Koç, Mehmet ; Koç, Banu ; Susyal, Gonca ; Yilmazer, Melike Sakin ; Bağdatlıoğlu, Neriman ; Kaymak-Ertekin, Figen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5310-6d1560e05e8eed815c44180a5bbb6538dd23e197f58b1a1d0930f0d7162d419b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Color</topic><topic>Desiccation</topic><topic>Drying</topic><topic>Egg and egg product industries</topic><topic>egg powder</topic><topic>Eggs</topic><topic>Emulsions</topic><topic>Foaming</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Food science</topic><topic>Food Technology - methods</topic><topic>Functional foods & nutraceuticals</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gelatin - chemistry</topic><topic>gelatine</topic><topic>Glucans - chemistry</topic><topic>Lactose</topic><topic>Lactose - chemistry</topic><topic>Powders - chemistry</topic><topic>Proteins</topic><topic>Pullulan</topic><topic>Stability</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Koç, Mehmet</creatorcontrib><creatorcontrib>Koç, Banu</creatorcontrib><creatorcontrib>Susyal, Gonca</creatorcontrib><creatorcontrib>Yilmazer, Melike Sakin</creatorcontrib><creatorcontrib>Bağdatlıoğlu, Neriman</creatorcontrib><creatorcontrib>Kaymak-Ertekin, Figen</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Koç, Mehmet</au><au>Koç, Banu</au><au>Susyal, Gonca</au><au>Yilmazer, Melike Sakin</au><au>Bağdatlıoğlu, Neriman</au><au>Kaymak-Ertekin, Figen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2011-11</date><risdate>2011</risdate><volume>76</volume><issue>9</issue><spage>S508</spage><epage>S515</epage><pages>S508-S515</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate‐ and/or protein‐based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22416722</pmid><doi>10.1111/j.1750-3841.2011.02420.x</doi><tpages>8</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Color Desiccation Drying Egg and egg product industries egg powder Eggs Emulsions Foaming Food Handling - methods Food industries Food processing industry Food science Food Technology - methods Functional foods & nutraceuticals functional properties Fundamental and applied biological sciences. Psychology Gelatin - chemistry gelatine Glucans - chemistry Lactose Lactose - chemistry Powders - chemistry Proteins Pullulan Stability Texture |
| title | Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan |
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