XVIII European Symposium on The Quality of Eggs and Egg Products, İzmir, Türkiye, 23 Haziran - 26 Temmuz 2019, ss.88-89
Processed eggs are used as raw materials in the production of variousfood products. Pasteurization of liquid egg white (LEW) is commercially performed at thermal treatment (55.6°C 6.2 min). This heat treatment affects the functional and physio-chemical properties of LEW. Yolk contamination and storage condition also very crucial in the egg breaking/separation process since it affects foaming properties of liquid egg white including foaming capacity and stability. Liquideggwhite can be treatedwith enzymesto improve functionality
In this research, LEW treatedwithvariousenzymes(protease (0.5%), lipase (0.03%) and phospholipase A2(0.3%)) were evaluated and compared with non-treated samples as control.
The effect of these enzymes treatment on physio-chemicaland functional propertiessuch as relative whipping capacity (RWC), foam stability, color (L*, a*, b*) and pH values were evaluated at 4°C during storage.
The protease and lipase enzyme treatments increased relative whipping capacities (p<0.05) compared to phospholipase A2 (PLA2) treated and non-treated (616.66±28.86) LEA samples, while 0.5% protease enzyme treated liquid egg albumen showed higher RWC values (1000±50) than other groups. However, protease and lipase enzyme treatments RWC values (536.66±41.63 and 780±60.82) decreased during the storage period at day 27, respectively.
The use of the protease enzyme was also significantly decreased pH values from 9.11±0.07 to 7.40±0.02. The observed decrease in pH could be attributed to an increase in RWC values of protease enzyme treated liquid egg albumen. In addition, pH values decreased in control sample and PLA2treated samples except for lipase samples during the storage. No significant differences were found among samples after the enzymes treatments. The L* color parameter remained stable through storage period except for protease samples in day 27.
The results of this study indicated that the use of the lipase, protease and PLA2enzyme results in development on physico-functional properties of the modified egg albumen. Considerably more work will need to be done to determine enzymes effect on the final foodproduct.