Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase

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Yüceer M.

XI. Food Technology International Symposium, Murcia, İspanya, 11 - 12 Mayıs 2023, ss.109

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Murcia
  • Basıldığı Ülke: İspanya
  • Sayfa Sayıları: ss.109
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Microbial Transglutaminase (TG) enzyme improves the functional properties of food products. TG enzyme is a food additive used in the food industry for improving the nutritional quality, increasing the gelling properties, improving the emulsification quality, increasing the shelf life, and increasing the water holding capacity. Globally, enzymatic modification of egg products to improve functional properties has gained considerable interest. 

In this study the liquid egg albumen (EA) treated with TG by 0%, 0.5%; 1% and 2% concentrations and physicochemical (pH, color-L*,a*,b*, total soluble dry matter-DM, turbidity) and techno-functional characteristics (relative whipping ability, foaming stability, water holding capacity) of the TG modified EA samples were investigated. 

The results of the study indicated that TG hydrolysis significantly (p<0.05) increased the pH (from 8.65 to 8.73), turbidity and DM (from15 to 17) values of EA while enhancing foaming ability (from 590 to 620) and stability. Color values of the EA samples were also influenced by TG enzymatic hydrolysis. These results suggest a possible potential application of TG in EA applications for HoReCa (Hotel Restaurant Café-Catering) and baking industry for food texture and stability improvement.

This work was supported by Çanakkale Onsekiz Mart University, The Scientific Research Coordination Unit, Project number: FBA-2023-4320.