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

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• 作者：Junko Funaki ; Michiko Minami ; Sachie Abe ; Reiko Ueda ; Wakako Eto ; Kenji Kugino ; Mutsuko Kugino ; Keiko Abe ; Kiyoshi Toko and Tomiko Asakura
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：425K
• ISSN：1745-4549

文摘

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.