Rheological Characterization of Protease Treated Liquid Egg White


The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.131-138

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.131-138
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Eggs are a high-qualityprotein and full of nutrients. Egg and products have functional properties such as foaming, emulsifying, and structure which make them useful ingredients in food products.  Liquid egg white (LEW) is a multifunctional ingredient used in foods. Egg white is a widely used and key ingredient for many food products such as bakery products, sausages, high protein foods, meringues and meat products.  LEW are also highly perishable. Pasteurization (55.6°C and 6.2 min.) of LEW is commercially performed in high-temperature-short-time equipment. This heat treatment affects the functional, rheological and physio-chemical properties of LEW. Yolk contamination is also a critical issue since it affects white form stable and voluminous foams.

In this study, rheological behaviours of LEW treated with protease enzyme with different concentrations (0.5%; 1% and 1.5%) at 45°C with 2 hours duration were evaluated.

Results show that using protease enzyme with different concentrations (0.5%; 1% and 1.5%) significantly (p<0.05) increased the resistance of applied frequency compared to untreated samples.


Key Words:Liquid egg white,Rheology, Flow behaviour, Enzyme treatment, Protease