The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage

Basit Öğe Kaydı
dc.authoridYüceer, Muhammed/0000-0001-6709-1347
dc.authoridCANER, Cengiz/0000-0002-8293-7301
dc.contributor.authorYuceer, M.
dc.contributor.authorCaner, C.
dc.date.accessioned2025-01-27T21:19:25Z
dc.date.available2025-01-27T21:19:25Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this research, the impacts of various enzymes (phospholipase-A(2) (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and Delta E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 degrees C. The protease (1,000 +/- 60.82) and lipase (790 +/- 41.63) increased RFC values significantly (control: 616 +/- 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 +/- 0.10 (control) to -0.30 +/- 0.05 (lipase) and -0.35 +/- 0.03 (protease), whereas it was increased by phospholipase-A(2) (0.53 +/- 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.
dc.description.sponsorshipScientific and Technical Council of Turkey (TUBITAK -Turkiye Bilimsel ve Teknolojik Arastirma Kurumu) [214O376]
dc.description.sponsorshipThis work was financially supported by a grant from The Scientific and Technical Council of Turkey (TUBITAK -Turkiye Bilimsel ve Teknolojik Arastirma Kurumu) with a grant number of 214O376.
dc.identifier.doi10.1556/066.2021.00231
dc.identifier.endpage154
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85127282619
dc.identifier.scopusqualityQ3
dc.identifier.startpage145
dc.identifier.urihttps://doi.org/10.1556/066.2021.00231
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28600
dc.identifier.volume51
dc.identifier.wosWOS:000767295100015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectenzymatic-hydrolysis
dc.subjectmodification of egg albumen
dc.subjectfoaming properties
dc.subjectphysico-functional characteristics
dc.subjectphysicochemical stability
dc.titleThe enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu