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

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 analys...

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Autores principales: Funaki, Junko, Minami, Michiko, Abe, Sachie, Ueda, Reiko, Eto, Wakako, Kugino, Kenji, Kugino, Mutsuko, Abe, Keiko, Toko, Kiyoshi, Asakura, Tomiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297981/
https://www.ncbi.nlm.nih.gov/pubmed/28239213
http://dx.doi.org/10.1111/jfpp.12857
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author Funaki, Junko
Minami, Michiko
Abe, Sachie
Ueda, Reiko
Eto, Wakako
Kugino, Kenji
Kugino, Mutsuko
Abe, Keiko
Toko, Kiyoshi
Asakura, Tomiko
author_facet Funaki, Junko
Minami, Michiko
Abe, Sachie
Ueda, Reiko
Eto, Wakako
Kugino, Kenji
Kugino, Mutsuko
Abe, Keiko
Toko, Kiyoshi
Asakura, Tomiko
author_sort Funaki, Junko
collection PubMed
description 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.
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spelling pubmed-52979812017-02-22 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 J Food Process Preserv Original Articles 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. John Wiley and Sons Inc. 2016-05-06 2017-02 /pmc/articles/PMC5297981/ /pubmed/28239213 http://dx.doi.org/10.1111/jfpp.12857 Text en © 2016 The Author. Journal of Food Processing and Preservation published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial‐NoDerivs (http://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
spellingShingle Original Articles
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
title Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
title_full Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
title_fullStr Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
title_full_unstemmed Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
title_short Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
title_sort effect of proteolytic modification on texture and mastication of heat‐treated egg white gels
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297981/
https://www.ncbi.nlm.nih.gov/pubmed/28239213
http://dx.doi.org/10.1111/jfpp.12857
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