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Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol
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Document Title
Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol
Author
Charoensuk D., Brannan R.G., Chaiyasit W., Chanasattru W.
Name from Authors Collection
Affiliations
National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand; School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States; Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
Type
Article
Source Title
International Journal of Food Properties
ISSN
10942912
Year
2021
Volume
24
Issue
1
Page
1229-1243
Open Access
Gold
Publisher
Taylor and Francis Ltd.
DOI
10.1080/10942912.2021.1960371
Abstract
The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at 75°C were studied. The results showed that alkyl chain length of alcohol and alcohol concentration had no impact on the total free sulfhydryl groups, but significantly increased the turbidity, surface hydrophobicity, exposed free sulfhydryl groups, gel hardness and expressible water. Increase the alkyl chain length of alcohol also significantly decreased the Tm and the total enthalpy change during heat-induced gelation of PLEW. Addition of 5% alcohol altered the microstructure of the PLEW gels in an alkyl chain length dependent manner. © 2021, Published with license by Taylor & Francis Group, LLC. © 2021 Danai Charoensuk, Robert G. Brannan, Wilailuk Chaiyasit and Wanlop Chanasattru.
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
Funding Sponsor
National Science and Technology Development Agency
License
CC BY or CC BY-NC-ND
Rights
Taylor & Francis Group
Publication Source
Scopus
Note
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Physicochemical-and-gel-properties-of-heatinduced-pasteurized-liquid-egg-white-gel-effect-of-alkyl-chain-length-of-alcoholInternational-Journal-of-Food-PropertiesDownload