• Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

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Metadata

Document Title

Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

Author

Charoensuk D., Brannan R.G., Chaiyasit W., Chanasattru W.

Name from Authors Collection

Danai Charoensuk

Scopus Author ID

56819009200

ORCID ID

0000-0002-4884-4160

|

Brannan R.G.

Scopus Author ID

6602813357

ORCID ID

NULL

|

Chaiyasit W.

Scopus Author ID

6603280303

ORCID ID

NULL

|

Chanasattru W.

Scopus Author ID

6505488752

ORCID ID

0000-0003-2308-9936

Affiliations

National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand; School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States; Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand

Type

Article

Source Title

International Journal of Food Properties

ISSN

10942912

Year

2021

Volume

24

Issue

1

Page

1229-1243

Open Access

Gold

Publisher

Taylor and Francis Ltd.

DOI

10.1080/10942912.2021.1960371

Abstract

The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at 75°C were studied. The results showed that alkyl chain length of alcohol and alcohol concentration had no impact on the total free sulfhydryl groups, but significantly increased the turbidity, surface hydrophobicity, exposed free sulfhydryl groups, gel hardness and expressible water. Increase the alkyl chain length of alcohol also significantly decreased the Tm and the total enthalpy change during heat-induced gelation of PLEW. Addition of 5% alcohol altered the microstructure of the PLEW gels in an alkyl chain length dependent manner. © 2021, Published with license by Taylor & Francis Group, LLC. © 2021 Danai Charoensuk, Robert G. Brannan, Wilailuk Chaiyasit and Wanlop Chanasattru.

Knowledge Taxonomy Level 1

Biological Sciences

Knowledge Taxonomy Level 2

Food

Knowledge Taxonomy Level 3

Food science and technology

Funding Sponsor

National Science and Technology Development Agency

License

CC BY or CC BY-NC-ND

Rights

Taylor & Francis Group

Publication Source

Scopus

Note

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