4.7 Article

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

期刊

FOOD HYDROCOLLOIDS
卷 101, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105507

关键词

Egg white; Lactic acid fermentation; Structural characterization; Foaming activity

资金

  1. National Key Research and Development Program of China [2018YFD0400303]
  2. China Postdoctoral Science Foundation [2017M610655]
  3. Fundamental Funds for the Central Universities [2452016088]
  4. Natural Science Foundation of Jiangsu Province [BK20170711]

向作者/读者索取更多资源

Lactic acid fermentation is a green technology to modify functionalities of food ingredients, including proteins. In this study, the commercial lactic acid bacteria (Streptococcus thermophiles and Lactobacillus bulgaricus) were used to ferment egg white for 0 h, 3 h, 6 h, and 9 h, respectively. The microbial composition significantly changed during the process, and the abundance of B. Lactobacillus peaked at 6 h. The free sulfhydryl groups of egg white proteins (EWP) gradually decreased, and the surface hydrophobicity increased from 28.7 to 52.0 after 6 h. The rheological experiments illustrated that fermented samples exhibited a lower apparent viscosity, and the sample at 6 h possessed the highest storage modulus (G'). Correspondingly, the foaming ability of egg white significantly improved from 72.3% to 93.0% after 6 h of fermentation. This study suggested that moderate lactic acid fermentation endowed egg white with stronger foaming activities, and thus had a potential to be applied in improving texture quality of egg products.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据