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