Journal
JOURNAL OF SUPERCRITICAL FLUIDS
Volume 106, Issue -, Pages 42-49Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.supflu.2015.05.023
Keywords
Aerogel; Food; Egg white; Protein; Irreversible heat coagulation
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Funding
- German Ministry of Economics and Energy
- FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn) [AiF 17485]
- Pro Exzellenzia
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Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by super-critical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels at alkaline pH. It was shown that the protein network is preserved during supercritical drying. Egg white as precursor for aerogels opens a new field of application for those proteins as microencapsulation material for sensitive or unpleasant tasting food additives. (C) 2015 Elsevier B.V. All rights reserved.
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