Skip to main content
SpringerLink
Log in

Quality characteristic of spray-drying egg white powders

  • Published:
Molecular Biology Reports Aims and scope Submit manuscript

Abstract

Spray drying is a useful method for developing egg process and utilization. The objective of this study was to evaluate effects on spray drying condition of egg white. The optimized conditions were spraying flow 22 mL/min, feeding temperature 39.8 °C and inlet-air temperature 178.2 °C. Results of sulfydryl (SH) groups measurement indicated conformation structure have changed resulting in protein molecule occur S–S crosslinking phenomenon when heating. It led to free SH content decreased during spray drying process. There was almost no change of differential scanning calorimetry between fresh egg white and spray-drying egg white powder (EWP). For a given protein, the apparent SH reactivity is in turn influenced by the physico-chemical characteristics of the reactant. The phenomenon illustrated the thermal denaturation of these proteins was unrelated to their free SH contents. Color measurement was used to study browning level. EWP in optimized conditions revealed insignificant brown stain. Swelling capacity and scanning electron micrograph both proved well quality characteristic of spray-drying EWP. Results suggested spray drying under the optimized conditions present suitable and alternative method for egg processing industrial implementation. Egg food industrialization needs new drying method to extend shelf-life. The purpose of the study was to provide optimal process of healthy and nutritional instant spray-drying EWP and study quality characteristic of spray-drying EWP.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Kassis N, Drake SR, Beamer SK, Matak KE, Jaczynski J (2010) Development of nutraceutical egg products with omega-3-rich oils. LWT-Food Sci Technol 43:777–783. doi:10.1016/j.lwt.2009.12.014

    Article  CAS  Google Scholar 

  2. Caner C (2005) The effect of edible eggshell coatings on egg quality and consumer perception. J Sci Food Agric 85:1897–1902. doi:10.1002/jsfa.2185

    Article  CAS  Google Scholar 

  3. Hagolle N, Relkin P, Popineau Y, Bertrand D (2000) Study of the stability of egg white protein-based foams: effect of heating protein solution. J Sci Food Agric 80:1245–1252. doi:10.1002/1097-0010(200006)80:8<1245:aid-jsfa631>3.0.co;2-4

    Article  CAS  Google Scholar 

  4. Bakalivanov S, Tsvetkova E, Bakalivanova T, Tsvetkov T, Kaloyanov N, Grigorova S, Alexieva V (2008) Characterization of freeze-dried egg melange long stored after irradiation. Radiat Phys Chem 77:58–63. doi:10.1016/j.radphyschem.2007.02.005

    Article  CAS  Google Scholar 

  5. Gharsallaoui A, Roudaut G, Beney L, Chambin O, Voilley A, Saurel R (2012) Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chem 132:1713–1720. doi:10.1016/j.foodchem.2011.03.028

    Article  CAS  Google Scholar 

  6. Perez-Serradilla JA, Luque de Castro MD (2011) Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract. Food Chem 124:1652–1659. doi:10.1016/j.foodchem.2010.07.046

    Article  CAS  Google Scholar 

  7. Thuwapanichayanan R, Prachayawarakorn S, Soponronnarit S (2012) Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. LWT-Food Sci Technol 47:348–357. doi:10.1016/j.lwt.2012.01.030

    Article  CAS  Google Scholar 

  8. Loh SK, Man YBC, Tan CP, Osman A, Hamid NSA (2005) Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method. J Sci Food Agric 85:1999–2004. doi:10.1002/jsfa.2169

    Article  CAS  Google Scholar 

  9. Cusido JA, Cremades LV (2012) Atomized sludges via spray-drying at low temperatures: an alternative to conventional wastewater treatment plants. J Environ Manag 105:61–65

    Article  CAS  Google Scholar 

  10. Ahmed M, Akter MS, Eun J-B (2010) Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour. J Sci Food Agric 90:494–502. doi:10.1002/jsfa.3845

    PubMed  CAS  Google Scholar 

  11. Jayasundera M, Adhikari B, Howes T, Aldred P (2011) Surface protein coverage and its implications on spray-drying of model sugar-rich foods: solubility, powder production and characterisation. Food Chem 128:1003–1016. doi:10.1016/j.foodchem.2011.04.006

    Article  CAS  Google Scholar 

  12. Franke K, Kiessling M (2002) Influence of spray drying conditions on functionality of dried whole egg. J Sci Food Agric 82:1837–1841. doi:10.1002/jsfa.1269

    Article  CAS  Google Scholar 

  13. RdCS Sousa, Coimbra JSR, Rojas EEG, Minim LA, Oliveira FC, Minim VPR (2007) Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk. LWT-Food Sci Technol 40:1253–1258. doi:10.1016/j.lwt.2006.08.001

    Article  Google Scholar 

  14. Schubring R (2004) Differential scanning calorimetric (DSC) measurements on the roe of rainbow trout (Oncorhynchus mykiss): influence of maturation and technological treatment. Thermochim Acta 415:89–98. doi:10.1016/j.tca.2003.09.020

    Article  CAS  Google Scholar 

  15. Takeda M, Jee J, Terauchi T, Kainosho M (2010) Detection of the sulfhydryl groups in proteins with slow hydrogen exchange rates and determination of their proton/deuteron fractionation factors using the deuterium-induced effects on the C-13(beta) NMR signals. J Am Chem Soc 132:6254–6260. doi:10.1021/ja101205j

    Article  PubMed  CAS  Google Scholar 

  16. Couto RO, Conceicao EC, Chaul LT, Oliveira EMS, Martins FS, Bara MTF, Rezende KR, Alves SF, Paula JR (2012) Spray-dried rosemary extracts: physicochemical and antioxidant properties. Food Chem 131:99–105. doi:10.1016/j.foodchem.2011.08.036

    Article  CAS  Google Scholar 

  17. Torio MAO, Itoh T, Garcia RN, Maruyama N, Utsumi S, Tecson-Mendoza EM (2012) Introduction of sulfhydryl groups and disulfide linkage to mungbean 8S alpha globulin and effects on physicochemical and functional properties. Food Res Int 45:277–282. doi:10.1016/j.foodres.2011.10.044

    Article  CAS  Google Scholar 

  18. Pires C, Costa S, Batista AP, Nunes MC, Raymundo A, Batista I (2012) Properties of protein powder prepared from Cape hake by-products. J Food Eng 108:268–275. doi:10.1016/j.jfoodeng.2011.08.020

    Article  CAS  Google Scholar 

  19. Dvorak P, Dolezalova J, Suchy P (2009) Photocolorimetric determination of yolk colour in relation to selected quality parameters of eggs. J Sci Food Agric 89:1886–1889. doi:10.1002/jsfa.3668

    Article  CAS  Google Scholar 

  20. Dvorak P, Suchy P, Strakova E, Kopriva V (2012) Possibilities of enhancing the colour of egg yolk. J Sci Food Agric 92:853–856. doi:10.1002/jsfa.4657

    Article  PubMed  CAS  Google Scholar 

  21. Wardy W, Torrico DD, Jirangrat W, No HK, Saalia FK, Prinyawiwatkul W (2011) Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT-Food Sci Technol 44:2349–2355. doi:10.1016/j.lwt.2011.07.009

    Article  CAS  Google Scholar 

  22. Wang C, Kovacs MIP (2002) Swelling index of glutenin test. I. Method and comparison with sedimentation, gel-protein, and insoluble glutenin tests. Cereal Chem 79:183–189. doi:10.1094/cchem.2002.79.2.183

    Article  CAS  Google Scholar 

  23. Fang Z, Bhandari B (2011) Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem 129:1139–1147. doi:10.1016/j.foodchem.2011.05.093

    Article  CAS  Google Scholar 

  24. Tang C-H (2008) Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: a comparative study. LWT-Food Sci Technol 41:1380–1388. doi:10.1016/j.lwt.2007.08.025

    Article  CAS  Google Scholar 

  25. Li CP, Enomoto H, Hayashi Y, Zhao H, Aoki T (2010) Recent advances in phosphorylation of food proteins: a review. LWT-Food Sci Technol 43:1295–1300. doi:10.1016/j.lwt.2010.03.016

    Article  CAS  Google Scholar 

  26. Nielsen H (2007) Production of phospholipids from spray-dried egg yolk by consecutive in situ solid phase extraction with acetone and ethanol. LWT-Food Sci Technol 40:1337–1343. doi:10.1016/j.lwt.2006.08.022

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to express sincere thanks to a grant by Ministry of Science and Technology research program (2012BAD33B00).

Author information

Authors and Affiliations

  1. Laboratory of Nutrition and Functional Food, Jilin University, 5333# Xi’an Road, Changchun, 130062, Jilin, People’s Republic of China

    Shuang Ma, Songning Zhao, Yan Zhang, Yiding Yu, Jingbo Liu & Menglei Xu

Authors
  1. Shuang Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Songning Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yiding Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jingbo Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Menglei Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jingbo Liu.

Additional information

Shuang Ma and Songning Zhao contributed equally to this study and should be regarded as first joint authors.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ma, S., Zhao, S., Zhang, Y. et al. Quality characteristic of spray-drying egg white powders. Mol Biol Rep 40, 5677–5683 (2013). https://doi.org/10.1007/s11033-013-2669-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11033-013-2669-1

Keywords

Search

Navigation