Influence of water activity and dry-heating time on egg white powders quality

Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition

Spray drying often induces off-odors and diminishes the rehydration capacity of egg white powder (EWP), restricting its utility in food applications. In this study, the synergistic effects of the Lactobacillus plantarum fermentation treatment and the tea polyphenols (TP) addition on the flavor variations, protein structure, microstructure, and dispersion properties of EWP were investigated. The flavor results suggested that fermentation and TP reduced undesirable flavor substances (e.g. nonanal, decanal, and 3-methylbutanal), while the interaction between some volatile organic compounds produced by fermentation and protein flavor-binding sites was enhanced. Fermentation unfolded protein structures, increasing binding sites for TP and improving flavor-binding efficiency. Additionally, strong electrostatic repulsion introduced by fermentation improved the dispersion and stability of the EWP system. This approach provides a promising strategy for deodorizing and solubilizing EWP, advancing its potential in food processing.

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.