Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen

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dc.authorid0000-0001-6709-1347en_US
dc.authorid0000-0002-8293-7301en_US
dc.authorscopusid55832211200en_US
dc.authorscopusid6602236652en_US
dc.authorwosidI-1111-2013en_US
dc.authorwosidDUF-9312-2022en_US
dc.contributor.authorYüceer, Muhammed
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2023-05-29T05:24:29Z
dc.date.available2023-05-29T05:24:29Z
dc.date.issued2022en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çanakkale Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractIn this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.en_US
dc.identifier.citationYüceer, M., & Caner, C. (2022). Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen. Journal of Food Science and Technology, 59(3), 927-934. doi:10.1007/s13197-021-05094-5en_US
dc.identifier.doi10.1007/s13197-021-05094-5
dc.identifier.endpage934en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue3en_US
dc.identifier.pmid35185200
dc.identifier.scopus2-s2.0-85104778280
dc.identifier.startpage927en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-021-05094-5
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4211
dc.identifier.volume59en_US
dc.identifier.wosWOS:000640479200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYüceer, Muhammed
dc.institutionauthorCaner, Cengiz
dc.language.isoen
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/214O376
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBatter rheologyen_US
dc.subjectEgg albumenen_US
dc.subjectEnzymesen_US
dc.subjectFoammabilityen_US
dc.subjectMeringueen_US
dc.subjectStructural modificationen_US
dc.subjectTechno-functional characterizationen_US
dc.titleEffectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen
dc.typeArticle

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