Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation

Hen eggs have many applications in the food industry. Centrifugation split liquid whole egg in two fractions: supernatant plasma and precipitate granules. Plasma can be used directly by the food industry. The aim of this study was to analyse how the operational conditions affect the composition and functional properties of plasma obtained by centrifugation. Protein and cholesterol contents, dry matter, emulsion activity and foam activity were evaluated. Plasma showed lower protein content and dry matter than liquid whole egg. Within the operational conditions studied, plasma contained 74-85% of egg cholesterol, maintaining the emulsifying activity and increasing the foaming properties. Prediction models were obtained for all the parameters studied except for emulsifying activity. Plasma doubled the foam capacity and increased until almost 15% the foam stability compared with liquid whole egg. Whole egg plasma could be a great substitute of whole egg for the food industry.

Automated summary

The study examined how operational conditions affect the composition and functional properties of plasma obtained by centrifugation, showing that plasma has lower protein content and dry matter than liquid whole egg. Under the conditions studied, plasma contained 74-85% of egg cholesterol, maintaining emulsifying activity and enhancing foaming properties. Plasma doubled foam capacity and increased foam stability by almost 15% compared to liquid whole egg, suggesting it could be a good substitute in the food industry.