Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen
In this research, the impacts of varying concentration of phospholipase A 2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color va...
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| Veröffentlicht in: | Journal of food science and technology 2022-03, Vol.59 (3), p.927-934 |
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| creator | Yüceer, Muhammed Caner, Cengiz |
| description | In this research, the impacts of varying concentration of phospholipase A
2
(PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L
*
, a
*
, b
*
, ∆E
*
, Chroma,
Hue
and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (
P
0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties. |
| doi_str_mv | 10.1007/s13197-021-05094-5 |
| format | Article |
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2
(PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L
*
, a
*
, b
*
, ∆E
*
, Chroma,
Hue
and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (
P
< 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b
*
values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R
2
> 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-021-05094-5</identifier><identifier>PMID: 35185200</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Albumen ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Density ; Eggs ; Enzymes ; Food Science ; Lipase ; Nutrition ; Original ; Original Article ; Phospholipase A ; Phospholipase A2 ; Protease ; Proteinase ; Recovery ; Recovery of function ; Rheological properties ; Rheology ; Structure-function relationships</subject><ispartof>Journal of food science and technology, 2022-03, Vol.59 (3), p.927-934</ispartof><rights>Association of Food Scientists & Technologists (India) 2021</rights><rights>Association of Food Scientists & Technologists (India) 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-631744e79749d5f915e5ae00953e0ae9e224929de7d517b85dd5f7cf3faaaa803</citedby><cites>FETCH-LOGICAL-c474t-631744e79749d5f915e5ae00953e0ae9e224929de7d517b85dd5f7cf3faaaa803</cites><orcidid>0000-0001-6709-1347</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8814232/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8814232/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35185200$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yüceer, Muhammed</creatorcontrib><creatorcontrib>Caner, Cengiz</creatorcontrib><title>Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>In this research, the impacts of varying concentration of phospholipase A
2
(PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L
*
, a
*
, b
*
, ∆E
*
, Chroma,
Hue
and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (
P
< 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b
*
values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R
2
> 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.</description><subject>Albumen</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Density</subject><subject>Eggs</subject><subject>Enzymes</subject><subject>Food Science</subject><subject>Lipase</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phospholipase A</subject><subject>Phospholipase A2</subject><subject>Protease</subject><subject>Proteinase</subject><subject>Recovery</subject><subject>Recovery of function</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Structure-function 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properties</topic><topic>Rheology</topic><topic>Structure-function relationships</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yüceer, Muhammed</creatorcontrib><creatorcontrib>Caner, Cengiz</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection 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technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2022-03-01</date><risdate>2022</risdate><volume>59</volume><issue>3</issue><spage>927</spage><epage>934</epage><pages>927-934</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>In this research, the impacts of varying concentration of phospholipase A
2
(PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L
*
, a
*
, b
*
, ∆E
*
, Chroma,
Hue
and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (
P
< 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b
*
values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R
2
> 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>35185200</pmid><doi>10.1007/s13197-021-05094-5</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-6709-1347</orcidid><oa>free_for_read</oa></addata></record> |
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| source | PubMed (Medline); EZB Electronic Journals Library; SpringerLink Journals - AutoHoldings |
| subjects | Albumen Chemistry Chemistry and Materials Science Chemistry/Food Science Density Eggs Enzymes Food Science Lipase Nutrition Original Original Article Phospholipase A Phospholipase A2 Protease Proteinase Recovery Recovery of function Rheological properties Rheology Structure-function relationships |
| title | Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen |
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