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A Study of the Factors Affecting the Foaming Properties of Egg White a Review
KATERYNA LOMAKINA and KAMILA MKOV Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Abstract LOMAKINA K., MKOV K. (2006): A Study of the factors affecting the foaming properties of egg white a review. Czech J. Food Sci., 24: 110118.
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white. Keywords: egg white; foaming ability; foam stability
The high nutritional properties of eggs make them ideal for humans with special dietary requirements. They are also suitable for nutritional improvement of several kinds of foods since they have four major nutritional components: proteins, lipids, all necessary vitamins (except vitamin C), and minerals. Eggs are classified among the rich protein foods together with milk, meat, poultry, and fish. The nutritional value of egg proteins, which has been extensively evaluated, is the result of an ideal balance of nutritionally indispensable amino acids. Eggs are also an excellent source of essential fatty acids. The high nutritional value, the low caloric content, blandness, and the easy digestibility are the characteristics that make eggs ideal for young or old people, healthy or convalescent (GUTIERREZ et al. 1997). At the present stage, around 30% of the eggs produced are processed in the egg industry. Eggs are used in the preparation of many food products. The three most well-known uses of eggs are based on that: liquid eggs coagulate or solidify
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when heated (cakes, breads, crackers); whipping of egg white produces lighter and airier products (meringues, angel cake); and emulsifying egg yolk phospholipids and lipoproteins produces mayonnaise, salad dressing and sauces (Davis & Reeves 2002). Mechanism and components of foam formation Egg albumen has excellent food foaming properties. Such properties are determined by the ability to rapidly adsorb on the air-liquid interface during whipping or bubbling, and by its ability to form a cohesive viscoelastic film by way of intermolecular interactions (MINE 1995). Protein molecules act as hydrophilic and hydrophobic groups. The hydrophilic groups are arranged towards the water phase and the hydrophobic groups towards the air phase. During the whipping process air comes into the solution to form bubbles, the hydrophobic regions facilitate the adsorption at the interface, a
After FERREIRA et al. (1995), drainage is expressed as % of the initial foam mass drained and its time starts immediately after whipping. HAMMERSHJ and LARSEN (1999) suggested to measure the foam overrun (OR) and foam stability against liquid drainage (FL) as:
OR = Vf 0/Vl i FL = (Vl i Vl t)/(Vl i Vl 0) (ml/ml) (ml/ml)
where: Vf0 foam volume at time t = 0 after foaming was nished Vli initial liquid volume before foaming Vlt liquid volume at time t after foaming was nished, where t = 090 min Vl0 liquid volume at time t = 0 after foaming was nished
PHILLIPS et al. (1987) proposed the calculation of the foam stability as the time to 50% drainage and the foam overrun by the following equation: OR =
protein foam wt100 ml wt100 ml foam wt100 ml
100%
As critical tests of the foaming properties of egg white, measurements are widely used of over all volume and other factors such as tenderness, texture and grain, and elasticity of the crumb of angel cakes (STADELMAN & COTTERILL 1994).
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SEM
4 kGy but no change in the foam stability. Both the overrun and the foam stability of spray-dried egg white increased significantly by irradiation (Table 2). Ultrasound. A significant increase in the foaming power was observed as the result of the combined process involving ultrasound and high pressure which was more effective than the application of high pressure or the combination of high pressure and nisin (Table 3). The greater increase of the foaming power observed in the case of ultrasoundhigh pressure combination may be explained by the homogenisation effect of ultrasound. Ultrasound usually disperses the protein and fat particles in liquid egg white more evenly which may improve the foaming capacity of liquid egg white (KNORR et al. 2004).
Table 2. Whipping properties of non-irradiated and irradiated egg productsa Dosage (kGy) (m2/g) Frozen egg white 0 1 2.5 4 SEM Spray-dried egg white 0 2 5 8 SEM
a
Overrun (%) 815 870 779 666 19.3 627 848 953 1105 22.0
33 2 23 2 20 1 35 2 37 1
Stabilisers and surfactants. KIM and SETSER (1982) investigated the foaming ability and stability of fresh and commercially dried egg blends with one-third normal yolk content plus the additions of 1% xanthan gum (XG) and 1% sodium stearoyl lactylate (SSL) with sodium lauryl sulfate (SLS) (0.25, 0.50, or 0.75%) and water (100, 200, or 300% more than in the low-yolk foams without stabilisers), with two whipping times applied (1 and 3 min additional time after adding sugar). The results of the investigations of fresh egg foams was that the addition of stabilisers and water to the low-yolk mixture decreased the foam specific gravity, while viscosity increased as the levels of SLS increased, and also foam specific volumes increased. The addition of stabilisers with water increased at all levels the stability of low-yolk foams markedly, and no drainage was found in any of the treatments. Viscosity of dried egg foams increased as the levels of SLS and the whipping time increased, and the specific volume also increased significantly (P 0.05). These results, on drainage resemble those with fresh eggs. In conclusion, dried egg foams had lower viscosities and higher specific gravities than fresh egg foams, and the foam specific volumes of dried egg foams were markedly lower than those of fresh egg foams. Chemical modifications. MA et al. (1986) modified spray dried egg white solids (EWS) with succinic anhydride at two levels 10:1 and 50:1 (protein:anhydride), and carbodiimide promoted amide formation (water soluble carbodiimide, 1-ethyl-3 (3-dimethylaminopropyl) carbodiimide (EDC) and glycine methyl ester at two different concentrations, 20 and 50mM). The foamability and foam stability decreased significantly by succinylation, and slightly improved by carboxyl modification (Table 4).
With liquid egg white, the addition of 5, 10, 15, 20, and 25 moles of acetic or succinic anhydride improved the foaming ability by both acylation and succinylation reactions, while foam drip volume was not very different (Table 5) (BALL et al. 1982). Effect of CuSO4. The foam overrun obtained with fresh egg albumen containing copper was lower at both 5 and 10 min whipping time. The reason may reside in that the generated copper-ovotransferrin complex is more resistant to denaturation and probably less amenable to the film formation, thus it takes longer to whip egg white to the maximum overrun in the presence of copper. Egg white protein and fresh egg albumen with 1mM CuSO 4 formed more stable foams (PHILLIPS et al. 1987). Metallic cations. The assumption that metallic cations may affect the egg white functional performance in foams was based on the ability of ovotransferrin to react with many polyvalent cations including aluminum, copper, iron, and zinc, forming with them complexes with increased heat stability. COTTERILL et al. (1992) examined
Table 5. Foam performance of acetylated and succinylated liquid egg white Foam volume (ml) Control Acetic anhydride 10 mole 20 mole Succinic anhydride 10 mole 20 mole 1.065 18 1.170 27 92 15 2 979 69 1.002 95 17 5 15 11 838 13 Drip volume (ml) 18 3
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Table 6. Functional characteristics of non-desugarised and desugarised egg white solids processed by papain treatment Functional characteristics Foaming capacity (ml) Angel food cake volume (ml) Non-desugarised egg white control 65.50 2.18 102.25 1.48 papain (1:200) 142.00 0.10 142.75 2.59 control 69.50 2.96 105.75 3.49 Desugarised egg white papain (1:1000) papain (1:500) papain (1:200) 111.00 2.24 107.75 2.24 135.50 2.96 143.00 2.96 162.00 2.83 144.50 1.80
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Corresponding author: Mgr. KATERYNA LOMAKINA, Vysok kola chemicko-technologick v Praze, Fakulta potravinsk a biochemick technologie, stav chemie a analzy potravin, Technick 5, 166 28 Praha 6, esk republika tel.: + 420 220 443 050, fax: + 420 233 339 990, e-mail: lomakink@vscht.cz
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