egg rheology

BACKGROUND: Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20, 30, and 40% (w/w) were used to replace egg in sponge cakes. To understand the effect of DFp on the physico-chemical features of the sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated...

Drying of multicomponent sessile drops is a complex phenomenon involving intricate mechanisms. Here, we study the evaporation of drops made of paint suspension and investigate the influence of the substrate temperature and suspension concentration on the resulting deposit patterns. At low concentrations and temperatures, the pigments appear highly concentrated in a narrow area at the center of the drop, a morphology we call "fried eggs". Increasing the temperature or concentration leads to more homogeneous patterns...

This study aimed to elucidate the mechanism of acid-induced gelation in egg-based yoghurt by investigating the dynamic changes in physicochemical properties, texture, rheology, and microstructure of the gel during fermentation, combined with the role of intermolecular forces in gel formation. Results showed that protein aggregation and cross-linking increased as pH decreased during fermentation. Gel hardness increased with fermentation, eventually reaching 11.36 g, while maintaining low fracturability...

Bivalent or trivalent metal salts can enhance the oil output and sandiness of salted eggs. We added CaCl2 to the salting solution to improve the quality of rapidly salted separated egg yolk and investigated its effect on rheological, microstructure, and protein structure. According to the findings, adding CaCl2 to the salting solution can promote the precipitation of egg yolk water, increase its viscosity, induce protein aggregation, and increase the denaturation temperature of the protein. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed that the inner boundary of egg yolk salted with CaCl2 was clearer and that the number and size of salted egg yolk lipoprotein aggregates were larger than those of egg yolk salted without CaCl2 ...

The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan-whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1-0.5% ( w / w ) and a whey protein concentration of 1.0-3.0% ( w / w ). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3 ) of the emulsion gradually decreased to 12...

The knowledge of fundamental rheological concepts is essential to understand the gelling process of egg white proteins (EWP), which can be used to further manipulate the gel performance with desired sensorial attributes. In this study, the rheological and gel properties of EWP as influenced by heating in the dry state were investigated. The structural changes in dry heated EWP (DEWP) were also characterized in terms of morphology, protein stability, and protein microenvironment. The results showed that moderate dry heating induced linear aggregation of DEWP and decreased the denaturation temperature (Td ) and enthalpy of denaturation (ΔH)...

The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI). Ten-percentage-by-weight protein suspensions prepared with different PPI/EW weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0 were analyzed by differential scanning calorimetry (DSC) and dynamic rheology in temperature sweep mode (T < 100 °C)...

UNLABELLED: Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific surface area (Dmean  ~ 11.49 µm) and homogenous distribution of oil droplets was noted in egg-based mayonnaise. Rheological behavior depicted shear thinning properties in all types of mayonnaise with low viscosity (1...

The mixture of proteins, polysaccharides, and other nutrients not only safeguards the nutritional value of the food but also demonstrates superior performance compared to these nutrients when used individually. This study aimed to investigate the effects of konjac glucomannan (KGM) on the properties of whole egg liquid (WEL) and the in vitro fermentation of egg curd (made by the mixture of WEL/KGM). The results revealed that the foaming ability (FA) of the mixture decreased, while the foam stability (FS), emulsifying activity (EA), and emulsion stability (ES) of the mixture increased with increasing concentrations of KGM...

The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG...

Innovative materials are needed to produce scaffolds for various tissue engineering and regenerative medicine (TERM) applications, including tissue models. Materials derived from natural sources that offer low production costs, easy availability, and high bioactivity are highly preferred. Chicken egg white (EW) is an overlooked protein-based material. Whilst its combination with the biopolymer gelatin has been investigated in the food technology industry, mixed hydrocolloids of EW and gelatin have not been reported in TERM...

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% ( w / w ) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants...

Eggnog, a dairy-based beverage, comprises both milk and egg proteins. We aimed at optimizing the eggnog formulation using Box-Behnken design of response surface methodology. The combined effects of milk (60-75), cream (25-35) and eggnog base (6-8, all three as g 100/ml) were investigated on heat coagulation time, viscosity and thermal gelation temperature. ANOVA indicated that experimental data were well explained by a quadratic model with high check values ( R 2 > 0.94) and non-significant lack of fit tests...

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one...

The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk. In this paper, we prepared DHA-fortified egg yolk emulsion using high-speed shearing (HSS) only and HSS combined with high-pressure homogenization (HPH), respectively. HPH reduced particle size and zeta potential, allowing for better emulsion stability. After 14 days of storage, the encapsulation efficiency was 93.88% even with 15% (w/w) algae oil addition...

Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55-67 °C for 0-10 min) on the emulsification, foaming activity and rheological properties of LWE. The results indicated that the emulsifying activity of LWE had no significant change after 55-64 °C heating treatment, while it decreased significantly after heating treatment at 67 °C...

Amyloid fibrils from inexpensive food proteins and nanocellulose are renewable and biodegradable materials with broad ranging applications, such as water purification, bioplastics and biomaterials. To improve the mechanical properties of hybrid amyloid-nanocellulose materials, their colloidal interactions need to be understood and tuned. A combination of turbidity and zeta potential measurements, rheology and atomic force microscopy point to the importance of electrostatic interactions. These interactions lead to entropy-driven polyelectrolyte complexation for positively charged hen egg white lysozyme (HEWL) amyloids with negatively charged nanocellulose...

INTRODUCTION: GoSAMTs play a role in the methylation of polysaccharides synthesized by the Golgi. Pectin homogalacturonan (HG) methyl-esterification is essential for the proper function of this polysaccharide in cell walls. In order to better understand the role of GoSAMTs in HG biosynthesis, we analyzed mucilage methyl-esterification in gosamt mutants. METHODS: To determine the function of GoSAMT1 and GoSAMT2 in HG methyl-esterification we utilized epidermal cells of seed coats, as these structures produce mucilage, which is a pectic matrix...

Ozone exposure from environmental smog has been implicated as a risk factor for developing dry eye disease (DED). The tear film lipid layer (TFLL), which is the outermost layer of the tear film and responsible for surface tension reduction while blinking, is in direct contact with the environment and serves as the first line of defense against external aggressors such as environmental pollution. The impact of exposure to ozone on the biophysical properties of three TFLL model membranes was investigated. These model membranes include a binary mixture of cholesteryl oleate (CO) and L-α-phosphatidylcholine (egg PC), a ternary mixture of CO, glyceryl trioleate (GT) and PC, as well as a quaternary mixture of CO, GT, a mixture of free fatty acids palmitic acid and stearic acid (FFAs) and PC...

Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity...