The dynamic oscillatory rheological properties of hen’s egg white proteins using various enzymes
Abstract
This study evaluated the effect of different commercial enzymes on the rheological behavior of the treated hen’s egg white protein (HEWP). The enzymes of phospholipase A2, lipase, and protease were used in the research. These research findings indicate that all treated and non-treated HEWP samples exhibited non-newtonian behavior. It was observed that enzyme-hydrolyzed HEWP flow behavior was similar to that of the control HEWP samples where viscosity decreased with an increase in the shear rate. The lower storage modulus was obtained by phospholipase A2 and protease-treated samples. The protease enzyme treatment leads to a decrease in viscous modulus and an increase in storage modulus values. The overall observation confirmed that the HEWP loses its liquidity after 64°C.
Downloads
References
Ai, M., Tang, T., Zhou, L., Ling, Z., Guo, S., & Jiang, A. (2019). Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocolloids, 87, 933-942. https://doi.org/10.1016/j.foodhyd.2018.09.023
Ayari, E., Nemeth, C., Khabat, N., Richard, P., Tóth, A., & Friedrich, L. (2019). Impact of Citric Acid and Heat Treatment on Rheological Properties of Whole Liquid Egg. Journal of Hygienic Engineering and Design, 29, 55-57.
Campbell, L., Raikos, V., & Euston, S. R. (2003). Modification of Functional Properties of Egg-White Proteins. Nahrung/Food, 47(6), 369-376. https://doi.org/10.1002/food.200390084
Croguennec, T., Nau, F., & Brule, G. (2002). Influence of pH and salts on egg white gelation. Journal of Food Science, 67(2), 608-614. https://doi.org/10.1111/j.1365-2621.2002.tb10646.x
Daimer, K., & Kulozik, U. (2008). Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk. Journal Journal of Agricultural and Food Chemistry, 56(11), 4172-4180. https://doi.org/10.1021/jf703641e
De Maria, L., Vind, J., Oxenboll, K. M., Svendsen, A., & Patkar, S. (2007). Phospholipases and their industrial applications. Applied Microbiology and Biotechnology, 74(2), 290-300. https://doi.org/10.1007/s00253-006-0775-x
Gharbi, N., & Labbafi, M. (2019). Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocolloids, 90, 72-81. https://doi.org/10.1016/j.foodhyd.2018.11.060
Hsieh, Y. L., Regensteın, J. M., & Rao, M. A. (1993). Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data. Journal of Food Science, 58(1), 116-119. https://doi.org/10.1111/j.1365-2621.1993.tb03223.x
Hui, D. Y. (2012). Phospholipase A(2) enzymes in metabolic and cardiovascular diseases. Current Opinion in Lipidology, 23(3), 235-240. https://doi.org/10.1097/MOL.0b013e328351b439
Macherey, L. N., Conforti, F. D., Eigel, W., & O’Keefe, S. F. (2011). Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites. Journal of Food Science, 76(4), C651-C655. https://doi.org/10.1111/j.1750-3841.2011.02138.x
Mu, Y., Sun, J., Obadi, M., Chen, Z., & Xu, B. (2020). Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein. Food Hydrocolloids, 108, 106038. https://doi.org/10.1016/j.foodhyd.2020.106038
Nyemb-Diop, K., Causeur, D., Jardin, J., Briard-Bion, V., Guerin-Dubiard, C., Rutherfurd, S. M., Dupont, D., & Nau, F. (2016). Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion. Food Research International, 88(b), 302-309. https://doi.org/10.1016/j.foodres.2016.01.004
Yuceer, M., & Caner, C. (2022). Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue's batter using liquid egg albumen. Journal of Food Science and Technology, 59(3), 927-934. https://doi.org/10.1007/s13197-021-05094-5
Yüceer, M., & Asik, H. (2020). Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white. Journal of Food Processing and Preservation, 44(9), e14667. https://doi.org/10.1111/jfpp.14667
Yüceer, M., & Caner, C. (2024). Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment. Journal of Culinary Science and Technology, 22(1), 99-109. https://doi.org/10.1080/15428052.2022.2034692
Zhao, X., Shi-Jian, D., Tao, G., Xu, R., Wang, M., Reuhs, B., & Yang, Y. (2010). Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties. LWT - Food Science and Technology, 43(1), 45-51. https://doi.org/10.1016/j.lwt.2009.06.027
Copyright (c) 2025 Muhammed Yuceer
This work is licensed under a Creative Commons Attribution 4.0 International License.
DECLARATION OF ORIGINALITY AND COPYRIGHTS
- I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.
The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.
Read this link for further information on how to use CC BY 4.0 properly.
Funding data
-
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Grant numbers 214O376
