Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment

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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.authorwosid-en_US
dc.contributor.authorYüceer, Muhammed
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2024-02-21T07:44:47Z
dc.date.available2024-02-21T07:44:47Z
dc.date.issued2024en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çanakkale Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.descriptionScopus Mühendislik Fakültesi, Gıda Mühendisliği Çanakkale Teknik Bilimler Meslek Yüksek Okulu, Gıda İşlemeen_US
dc.description.abstractIn this study, the functionality of liquid egg albumin pre-treated by protease was investigated to evaluate the storage stability mechanisms for field of gastronomy and gastronomist. This study aims to improve the physicochemical and functional properties such as relative whipping capacity (RWC), foam stability, color, pH, and turbidity by protease (0-control, 0.5, 1.0, and 1.5%-v/v). The protease enhanced RWC comparing to the untreated on day-0 and 27, while the control group showed lower RWC and higher values in 1% and 1.5% treatments. The effect of protease was more clearly apparent on turbidity with significantly decrease during storage (p < .05). The turbidity values ranged from 0.74 to –0.31. A considerable decrease was observed in color values of treated samples on day 27, while the best treatment was 1.0% in foam stability and 1.5% in RWC. Protease could be used in modified albumin to improve techno-functional characteristics of bakery products.en_US
dc.identifier.citationYüceer, M., & Caner, C. (2024). Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment. Journal of Culinary Science &#38;amp; Technology, 22(1), 99–109. doi: 10.1080/15428052.2022.2034692en_US
dc.identifier.doi10.1080/15428052.2022.2034692
dc.identifier.endpage109en_US
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85124253233
dc.identifier.startpage99en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2022.2034692
dc.identifier.urihttps://hdl.handle.net/20.500.12428/5736
dc.identifier.volume22en_US
dc.identifier.wosWOS:000749382600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYüceer, Muhammed
dc.institutionauthorCaner, Cengiz
dc.language.isoen
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.ispartofJournal of Culinary 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/closedAccessen_US
dc.subjectFoam behavioren_US
dc.subjectPhysical propertiesen_US
dc.subjectProtease enzyme hydrolysisen_US
dc.subjectQuality assessmenten_US
dc.subjectTechno-functional characteristicsen_US
dc.titleImprovement of Structural Characteristics for Liquid Egg White by Enzyme Treatment
dc.typeArticle

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