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egg rheology

Chayapa Techathuvanan, Doris Helen D'Souza
High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for Salmonella Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg-associated outbreaks...
May 22, 2018: Journal of Food Science
Manuel Felix, Nadia Isurralde, Alberto Romero, Antonio Guerrero
Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal fat. Among other plant proteins, legumes are a cost-competitive product. This work evaluates the influence of pH value (2.5, 5.0 and 7.5) on emulsions stabilized by chickpea-based emulsions at two different protein concentration (2.0 and 4.0 wt%). Microstructure of chickpea-based emulsions is assessed by means of backscattering, droplet size distributions and small amplitude oscillatory shear measurements...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Lucas M B Yoshihara, Elizabeth P G Arêas
The coacervation of carboxymethylcellulose (CMC) and hen egg white lysozyme (HEWL) was investigated. The work focused on the effects of pH, ionic strength, I, temperature, T, and mass fraction of the macromolecular components on the coacervation process by spectrophotometry, and on characteristics of the resulting coacervate phase by rheology in the linear and non-linear regimes. Coacervation was found to be highest at HEWL mass fraction ≈0.25 with very slight dependence on pH in the range from 5 to 9. The process was favored at I < 0...
May 2018: Biophysical Chemistry
Shangyuan Sang, Huang Zhang, Lei Xu, Yisheng Chen, Xueming Xu, Zhengyu Jin, Na Yang, Fengfeng Wu, Dandan Li
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly...
July 1, 2018: Food Chemistry
J E Martín-Alfonso, A A Cuadri, A Greiner
The aim of this work was to elucidate the influence of egg white albumen (EA) protein loaded on the electrospinning of PEO solutions under different concentrations and pHs conditions. Properties of the electrospun fiber mats, such as morphology, thermal properties, and wettability were analyzed. In addition, rheological behavior of the polymer solutions was measured to explain the electrospinnability for fiber formation. The rheological results showed that the addition of EA protein affects the molecular entanglement required to electrospin PEO, being able to incorporate up to 75wt% EA protein...
June 2018: International Journal of Biological Macromolecules
J Santos, N Calero, J Muñoz, M T Cidade
Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Junhua Li, Yufan Zhang, Qiao Fan, Changhao Teng, Weiying Xie, Yue Shi, Yujie Su, Yanjun Yang
The effects of NaOH and NaCl on the rheology and gel properties of hen egg white were investigated. As the concentration of NaOH increased, egg white gel exhibited lower opacity and particle turbidity with coincidental increase in zeta potential, while the addition of NaCl resulted in the formation of opaque egg white gel and increase of surface hydrophobicity, particle turbidity and zeta potential. Rheological tests showed that alkali treatment will affect the unfolding state of egg white proteins during the heat stage while NaCl addition can inhibit the unfolding of egg white proteins...
June 1, 2018: Food Chemistry
Clitor J F Souza, Clyselen S F Souza, Lívia P Heckert Bastos, Edwin E Garcia-Rojas
The complexation between lysozyme/carrageenan and ovalbumin/carrageenan was studied in situ using acidification. The complexes were analyzed in solutions with different NaCl concentrations and different protein/polysaccharide ratios. As the protein/polysaccharide ratio increased from 1:1 to 10:1, critical structure forming events (i.e., those associated with soluble, insoluble and large insoluble complexes) shifted to higher pH values for ovalbumin/carrageenan followed by decrease of G' values at ratios of 5:1 and 10:1...
April 1, 2018: International Journal of Biological Macromolecules
Monica Primacella, Tong Wang, Nuria C Acevedo
Yolk gelation upon 5 week freezing-thawing was studied in four recombined yolk systems containing different plasma and granule proportions. Fractionation for mass distribution, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) for protein distribution, and rheological properties were explored. Results indicate that both plasma and granule components, including low-density lipoprotein (LDL), high-density lipoprotein (HDL), and α-livetin proteins, contributed to gelation. Protein aggregation was reflected through a large mass increase in the granule fraction and appearance of a floating LDL layer upon fractionation of gelated yolk systems...
January 17, 2018: Journal of Agricultural and Food Chemistry
L Medina-Torres, F Calderas, D M Nuñez Ramírez, E E Herrera-Valencia, M J Bernad Bernad, O Manero
In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one...
December 2017: Journal of Food Science and Technology
Yurij A Antonov, Irina Zhuravleva, Alexander Volodine, Paula Moldenaers, Ruth Cardinaels
It is known that the formation of electrostatic polyelectrolyte complexes can induce conformational changes in the interacting macromolecules. However, the opposite effect, namely, that of the helix-coil transition of one of the interacting polyelectrolytes on its associative phase separation with another polyelectrolyte and the possible phase transitions in such systems, has not been determined. Atomic force and confocal laser scanning microscopy, phase analysis, dynamic and electrophoretic light scattering, turbidimetry, absorption, and fluorescence measurements as well as differential scanning calorimetry and rheology were used to study the effect of the helix-coil transition in bovine skin gelatin (Gel) on its associative phase separation with hen egg white lysozyme (Lys) at different temperatures (18-40 °C) and various Lys/Gel weight ratios (0...
November 28, 2017: Langmuir: the ACS Journal of Surfaces and Colloids
N Abhay Kumar, U J S Prasada Rao, T Jeyarani, D Indrani
The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg...
October 2017: Journal of Texture Studies
Mayu Hanaue, Naofumi Miwa
The extracellular egg-coating envelope that comprises a meshwork of filaments polymerized by glycoproteins plays a pivotal role in species-selective sperm recognition and subsequent fertilization; however, the structural and rheological properties conferring fertilization competence to the egg-coating envelope remain poorly unveiled. Here we show several nanoscale-structural and viscoelastic properties of the egg-coat using the transmission electron microscopy and the quartz crystal microbalance experiments, following clamp of the egg-coat at either fertilization-competent or -incompetent statuses by short-term pretreatment with synthetic peptides...
July 18, 2017: Scientific Reports
Mangang Wu, Litian Fei, Tao Zhuang, Shumin Lei, Qingfeng Ge, Hai Yu, Jiahao Wang, Yaosong Wang
BACKGROUND: Heat-induced composite gels were prepared with 20 g kg-1 (2%) myofibrillar protein (MP) sol and 100 g kg-1 (10%) olive oil pre-emulsified by MP or non-meat protein in 0.6 mol L-1 NaCl, at pH 6.2. The effect of different non-meat protein (soy protein isolate, egg-white protein isolate and sodium caseinate) pre-emulsions on the rheological properties and microstructure of MP gel was evaluated. RESULTS: Adding emulsion enhanced the gel strength of MP gel except for the soy protein isolate (SPI) as emulsifier group, but all emulsion group markedly improved (P < 0...
January 2018: Journal of the Science of Food and Agriculture
F Eiras, M H Amaral, R Silva, E Martins, J M Sousa Lobo, A C Silva
Nanostructured lipid carriers (NLC) are well-known systems that show effectiveness to improve skin hydration, being suggested for cosmetic and dermatological use. Nonetheless, NLC dispersions present low viscosity, which is non-attractive for cutaneous application. To circumvent this drawback, the dispersions can be gelled or incorporated in semisolid systems, increasing the final formulation consistency. In this study, we prepared a hydrogel based on NLC containing vitamin E (HG-NLCVE) and evaluated its suitability for cutaneous application...
March 15, 2017: International Journal of Pharmaceutics
Solmaz Abedinzadeh, Mohammadali Torbati, Sodeif Azadmard-Damirchi
Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product...
December 2016: Advanced Pharmaceutical Bulletin
Kenta Ishimoto, Eamonn A Gaffney
The great mammalian sperm race encounters numerous microenvironments to which sperm must adapt and a fundamental sperm response is the change in its waveform owing to both fluid rheology and capacitation, with the latter associated with a hyperactivated beat pattern. Hence, in this modelling study, we examine the effect of different flagellar waveforms for sperm behaviour near adhesive substrates, which are representative of epithelia in female tract sperm reservoirs and the zona pellucida (ZP), which surrounds the mammalian egg...
November 2016: Journal of the Royal Society, Interface
Livia Pătraşcu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins...
March 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
V Kumbar, S Nedomova, J Trnka, J Buchar, R Pytel
In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. The eggs of geese (Landes Goose, Anser anser f. domestica) were stored for one, 2, 3, 4, 6, and 8 wk at a constant temperature 4°C. First of all, the egg quality parameters were described in terms of egg weight, egg weight loss, egg shape index, yolk height, albumen height, yolk index, albumen index, and Haugh units. In the next step the rheological behavior of liquid egg products (egg yolk, albumen, and whole liquid egg) was studied using a concentric cylinder viscometer...
July 1, 2016: Poultry Science
Sara Elizabeth Shinn, Andrew Proctor, Alex D Gilley, Sungeun Cho, Elizabeth Martin, Nicholas B Anthony
Eggs rich in trans, trans conjugated linoleic acid (CLA) are significantly more viscous, have more phospholipids containing linoleic acid (LA), and more saturated triacylglycerol species than control eggs. However, the fatty acid (FA) composition of yolk plasma and granule fractions are unreported. Furthermore, there are no reports of mayonnaise rheological properties or emulsion stability by using CLA-rich eggs. Therefore, the objectives were (1) compare the FA composition of CLA-rich yolk granules and plasma, relative to standard control and LA-rich control yolks, (2) compare the rheological properties of mayonnaise prepared with CLA-rich eggs to control eggs and (3) compare the emulsion stability of CLA-yolk mayonnaise...
April 15, 2016: Food Chemistry
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