Evaluation of physicochemical properties on meringue prepared from phospholipase A2enzyme-hydrolyzed liquid egg albumen

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dc.authoridYüceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorYüceer, Muhammed
dc.date.accessioned2025-01-27T20:55:49Z
dc.date.available2025-01-27T20:55:49Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A(2)(PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 +/- 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 +/- 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 +/- 0.01; 0.429 +/- 0.01; 0.429 +/- 0.01, and 0.420 +/- 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue's specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.
dc.description.sponsorshipTUBTAK, the Scientific and Technical Council of Turkey [214O376]
dc.description.sponsorshipThis study supported by TUBTAK, the Scientific and Technical Council of Turkey (grant number 214O376). The authors gratefully acknowledge Prof. Dr. Cengiz Caner for contribution to the study.
dc.identifier.doi10.1007/s00217-020-03538-4
dc.identifier.endpage1856
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85087081758
dc.identifier.scopusqualityQ1
dc.identifier.startpage1847
dc.identifier.urihttps://doi.org/10.1007/s00217-020-03538-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26193
dc.identifier.volume246
dc.identifier.wosWOS:000541692400002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectLiquid egg white
dc.subjectPhospholipase A(2)
dc.subjectMeringue
dc.subjectCreep-recovery rheology
dc.subjectStorage stability
dc.subjectSensorial and textural characterization
dc.titleEvaluation of physicochemical properties on meringue prepared from phospholipase A2enzyme-hydrolyzed liquid egg albumen
dc.typeArticle

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