Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

Junko Funaki, Michiko Minami, Sachie Abe, Reiko Ueda, Wakako Eto, Kenji Kugino, Mutsuko Kugino, Keiko Abe, Kiyoshi Toko, Tomiko Asakura

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease-treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease-treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS-PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease-treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease-treated egg white gel has superior qualities and is easier to swallow than the untreated gel. Practical Applications: In the food industry, the use of egg white is limited compared with that of egg yolk and whole eggs. In this study, we performed protease treatment to generate a new food material with smoother and softer texture compared with heat treated egg white. Our findings may expand the consumption of egg white, which can be consumed by people with mastication and swallowing disorders, and reduce the waste of egg white as a surplus product.

Original languageEnglish
Article numbere12857
JournalJournal of Food Processing and Preservation
Volume41
Issue number1
DOIs
Publication statusPublished - Feb 1 2017

Fingerprint

Mastication
Egg White
egg albumen
mastication
Gels
Textures
Hot Temperature
texture
gels
heat
Peptide Hydrolases
proteinases
raw eggs
Bite Force
Masseter Muscle
Electromyography
Egg Yolk
electromyography
Food Industry
ovalbumin

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels. / Funaki, Junko; Minami, Michiko; Abe, Sachie; Ueda, Reiko; Eto, Wakako; Kugino, Kenji; Kugino, Mutsuko; Abe, Keiko; Toko, Kiyoshi; Asakura, Tomiko.

In: Journal of Food Processing and Preservation, Vol. 41, No. 1, e12857, 01.02.2017.

Research output: Contribution to journalArticle

Funaki, J, Minami, M, Abe, S, Ueda, R, Eto, W, Kugino, K, Kugino, M, Abe, K, Toko, K & Asakura, T 2017, 'Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels', Journal of Food Processing and Preservation, vol. 41, no. 1, e12857. https://doi.org/10.1111/jfpp.12857
Funaki, Junko ; Minami, Michiko ; Abe, Sachie ; Ueda, Reiko ; Eto, Wakako ; Kugino, Kenji ; Kugino, Mutsuko ; Abe, Keiko ; Toko, Kiyoshi ; Asakura, Tomiko. / Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels. In: Journal of Food Processing and Preservation. 2017 ; Vol. 41, No. 1.
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