Preview

Theory and practice of meat processing

Advanced search

Chicken egg white — characteristics of its properties and the prospects for functional foods development

https://doi.org/10.21323/2414-438X-2021-6-2-163-173

Full Text:

Abstract

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid —  gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

About the Authors

I. L. Stefanova
All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of Sciences
Russian Federation

Isabella L. Stefanova —  doctor of technical sciences, chief researcher, Laboratory of Infant And Special Poultry Products

Rzhavki township, 142552, Moscow region

Tel.: +7–499–110–28–23(4–67)



A. Yu. Klimenkova
All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of Sciences
Russian Federation

Anastasia Yu. Klimenkova —  senior researcher, Laboratory of Infant And Special Poultry Products,

Rzhavki township 142552, Moscow region

Tel.: +7–499–110–28–23 (4–67)



L. V. Shakhnazarova
All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of Sciences
Russian Federation

Liudmila V. Shakhnazarova —  candidate of technical sciences, senior researcher, Laboratory of Infant And Special Poultry Products

 Rzhavki township 142552, Moscow region
Tel: +7–499–110–28–23(4–67)

 



V. K. Mazo
All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of Sciences
Russian Federation

Vladimir K. Mazo —  doctor of biological sciences, professor, leading researcher, Laboratory of Infant And Special Poultry Products

Rzhavki township 142552, Moscow region
Tel: +7–499–110–28–23(4–67)

 



References

1. Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., Lamas, A. et al. (2015). Egg and egg-derived foods: Effects on human health and use as functional foods. Nutrients,7(1), 706–729. https://doi.org/10.3390/nu7010706

2. Guchin, V.V., Stefanova, I.L., Klimenkova, А. Yu. (2015). The development of new foods from egg white. Poultry and poultry products, 2, 22–24 (In Russian)

3. 3.Gossett, P.W., Rizvi, S.S.H., Baker, R.C. (1984). Quantitative analysis of gelation in egg protein systems. Food Technology, 38(5), 67–96.

4. Weijers, M., Van De Velde, F., Stijnman, A., Van De Pijpekamp, A., Visschers, R. W. (2006). Structure and rheological properties of acid-induced egg white protein gels. Food Hydrocolloids, 20(2–3 SPEC. ISS.), 146–159. https://doi.org/10.1016/j.foodhyd.2005.02.013

5. Nys, Y. (2011). Improving the safety and quality of eggs and egg products. Chapter in a book: Egg chemistry, production and consumption Woodhead Publishing Limited. 2011.

6. Abeyrathne, E. D. N. S., Lee, H. Y., Ahn, D. U. (2013). Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review. Poultry Science,92(12), 3292–3299. https://doi.org/1010.3382/ps.2013–03391

7. Rossi, M., Casiraghi, E., Primavesi, L., Pompei, C., Hidalgo, A. (2010). Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs. LWT — Food Science and Technology, 43(3), 436–441. https://doi.org/10.1016/j.lwt.2009.09.008

8. Mine, Y. (1995). Recent advances in the understanding of egg white protein functionality. Trends in Food Science and Technology, 6(7), 225–232. https://doi.org/10.1016/S0924–2244(00)89083–4

9. Schaafsma, G. (2000). The Protein Digestibility–Corrected Amino Acid Score. The Journal of Nutrition, 130(7), 1865S-1867S. https://doi.org/10.1093/jn/130.7.1865S

10. Vani, B., Zayas, J. F. (1995). Foaming properties of selected plant and animal proteins. Journal of Food Science, 60(5), 1025–1028. https://doi.org/10.1111/j.1365–2621.1995.tb06285.x

11. Matringe, E., Phan Tan Luu, R., Lorient, D. (1999). Functional properties of milk-egg mixtures. Journal of Food Science, 64(5), 787–791. https://doi.org/10.1111/j.1365–2621.1999.tb15912.x

12. Pernell, C. W., Foegeding, E. A., Luck, P. J., Davis, J. P. (2002). Properties of whey and egg white protein foams. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 204(1–3), 9–21. https://doi.org/10.1016/S0927–7757(01)01061–5

13. Foegeding, E. A., Luck, P. J., Davis, J. P. (2006). Factors determining the physical properties of protein foams. Food Hydrocolloids, 20(2–3 SPEC. ISS.), 284–292. . https://doi.org/10.1016/j.foodhyd.2005.03.014

14. Davis, J. P., Foegeding, E. A. (2007). Comparisons of the foaming and interfacial properties of whey protein iso-late and egg white proteins. Colloids and surfaces B: Biointerfaces, 54(2), 200–210. https://doi.org/10.1016/j.colsurfb.2006.10.017

15. Foegeding, E. A., Davis, J. P. (2011). Food protein functionality: A comprehensive approach. Food Hydrocolloids, 25(8), 1853–1864. https://doi.org/10.1016/j.foodhyd.2011.05.008

16. Nakamura, R. (1963). Studies on the foaming property of the chicken egg white. Agricultural and Biological Chemistry, 27(6), 427–432. https://doi.org/10.1271/bbb1961.27.427

17. Johnson, T. M., Zabik, M. E. (1981). Egg albumen proteins interactions in an angel food cake system. Journal of Food Science, 46(4), 1231–1236. https://doi.org/10.1111/j.1365–2621.1981.tb03029.x

18. Lechevalier, V., Croguennec, T., Pezennec, S., Guérin-Dubiard, C., Pasco, M., Nau, F. (2005). Evidence for synergy in the denaturation at the air-water interface of ovalbumen, ovotransferrin and lysozyme in ternary mixture. Food Chemistry, 92(1), 79–87. https://doi.org/10.1016/j.foodchem.2004.07.006

19. Le Floch-Fouéré, C., Beaufils, S., Lechevalier, V., Nau, F., Pézolet, M., Renault, A. et al. (2010). Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film. Food Hydrocolloids, 24(4), 275–284. https://doi.org/10.1016/j.foodhyd.2009.10.006

20. Lechevalier, V., Périnel, E., Jeantet, R., Lesaffre, C., Croguennec, T., Guérin-Dubiard, C. et al. (2005). Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white. Journal of the Science of Food and Agriculture, 85(5), 757–769. https://doi.org/10.1002/jsfa.2042

21. Nakamura, R., Sato, Y. (1964). Studies on the foaming property of the chicken egg white. Agricultural and Biological Chemistry, 28(8), 530–534. https://doi.org/10.1271/bbb1961.28.530

22. Sauveur, B., Zybko, A., Colas, B., Garreau, M., Rocard, J. (1979). Protéines alimentaires et qualité de l’œuf. I. — Effet de quelques protéines sur la qualité interne de l’œuf et les propriétés fonctionnelles, Food protein and egg quality. I. Effect of some proteins on the internal quality of the egg and the functional properties. Annales de Zootechnie, 28(3), 271–295. https://doi.org/10.1051/animres:19790305(In French)

23. Chen, Y., Sheng, L., Gouda, M., Ma, M. (2019). Studies on foaming and physicochemical properties of egg white during cold storage. Colloids and Surfaces A: Physicochemical and Engineering Aspects,582, Article 123916. https://doi.org/10.1016/j.colsurfa.2019.123916

24. Filipiak-Florkiewicz, A., Deren, K., Florkiewicz, A., Topolska, K., Juszczak, L., Cieślik, E. (2017). The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties. Poultry Science, 96(7), 2480–2490. https://doi.org/10.3382/ps/pew488

25. Marzec, A., Damaziak, K., Kowalska, H., Riedel, J., Michalczuk, M., Koczywąs, E. et al. (2019). Effect of hens age and storage time on functional and physiochemical properties of eggs. Journal of Applied Poultry Research, 28(2), 290–300. https://doi.org/10.3382/japr/pfy069

26. Hammershøj, M., Qvist, K. B. (2001). Research note: Importance of hen age and egg storage time for egg albumen foaming. LWT — Food Science and Technology, 34(2), 118–120. https://doi.org/10.1006/fstl.2000.0750

27. Wang, G., Wang, T. (2009). Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white. Journal of Food Science, 74(2), C147-C156. https://doi.org/10.1111/j.1750–3841.2009.01054.x

28. Cunningham, F. E., Garibaldi, J. A., Ijichi, K., Lineweaver, H. (1965). Pasteurization of liquid egg white.World›s Poultry Science Journal, 21(4), 365–369. https://doi.org/10.1079/WPS19650041

29. Ferreira, M., Behringer, R., Jost, R. (1995). Instrumental method for characterizing protein foams. Journal of Food Science,60(1), 90–93. https://doi.org/10.1111/j.1365–2621.1995.tb05613.x

30. Hill, W.M., Cotterill, O.J., Funk, E.M., Baldwin, R.E. (1965). Spray-drying egg white at various pH levels. Poultry Science, 44, 1155–1163. https://doi.org/10.3382/ps.0441155

31. Clark, A. H., Kavanagh, G. M., Ross-Murphy, S. B. (2001). Globular protein gelation- theory and experiment. Food Hydrocolloids, 15(4–6), 383–400. https://doi.org/10.1016/S0268–005X(01)00042-X

32. Raikos, V., Campbell, L., Euston, S. R. (2007). Rheology and texture of hen’s egg protein heat-set gels as affected by pH and the addition of sugar and/or salt. Food Hydrocolloids,21(2), 237–244. https://doi.org/10.1016/j.foodhyd.2006.03.015

33. Ho, T. M., Zhu, J., Bansal, N., Boyce, M. C., Le, T. T. (2021). Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. International Dairy Journal, 119, Article 105063. https://doi.org/10.1016/j.idairyj.2021.105063

34. Khemakhem, M., Attia, H., Ayadi, M. A. (2019). The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel. Food Hydrocolloids,87, 11–19. doi:10.1016/j.foodhyd.2018.07.041

35. Totosaus, A., Montejano, J. G., Salazar, J. A., Guerrero, I. (2002). A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology, 37(6), 589–601. https://doi.org/10.1046/j.1365–2621.2002.00623.x

36. Holt, D. L., Watson, M. A., Dill, C. W., Alford, E. S., Edwards, R. L., Diehl, K. C. et al. (1984). Correlation of the rheological behavior of egg albumen to temperature, pH, and NaCl concentration. Journal of Food Science, 49(1), 137–141. https://doi.org/10.1111/j.1365–2621.1984.tb13690.x

37. Woodward, S. A., Cotterill, O. J. (1986). Texture and microstructure of Heat-Formed egg white gels. Journal of Food Science, 51(2), 333–339. https://doi.org/10.1111/j.1365–2621.1986.tb11123.x

38. Woodward, S.A. (1990). Egg protein gels. Chapter in a book: Food gels. London: Elsevier Applied Science, 1990.

39. Croguennec, T., Nau, F., Brulé, G. (2002). Influence of pH and salts on egg white gelation. Journal of Food Science, 67(2), 608–614. https://doi.org/10.1111/j.1365–2621.2002.tb10646.x

40. Doi, E. (1993). Gels and gelling of globular proteins. Trends in Food Science and Technology,4(1), 1–5. https://doi.org/10.1016/S0924–2244(05)80003–2

41. Ma, C.-Y., Holme, J. (1982). Effect of chemical modifications on some physicochemical properties and heat coagulation of egg albumen. Journal of Food Science, 47(5), 1454–1459. https://doi.org/10.1111/j.1365–2621.1982.tb04959.x

42. Kitabatake, N., Shimizu, A., Doi, E. (1988). Preparation of Heatinduced transparent gels from egg white by the control of pH and ionic strength of the medium. Journal of Food Science, 53(4), 1091–1095. https://doi.org/10.1111/j.1365–2621.1988.tb13537.x

43. Ruiz, B. (2015). Debut of cutting edge and healthy egg products in Spain. Retrieved from: https://www.wattagnet.com/articles/24567-debut-of-cutting-edge-and-healthyegg-products-in-spain Accessed March 15, 2022

44. Nwaru, B. I., Hickstein, L., Panesar, S. S., Roberts, G., Muraro, A., Sheikh, A. (2014). Prevalence of common food allergies in europe: A systematic review and meta-analysis. Allergy: European Journal of Allergy and Clinical Immunology, 69(8), 992–1007. https://doi.org/10.1111/all.12423

45. Stefanova, I.L., Klimenkova, A. Yu. (2016). The technology substantiation of coagulated egg white processing and products based on it. Poultry and poultry products,3, 37–40. (In Russian)

46. Álvaro, M., García-Paba, M. B., Giner, M. T., Piquer, M., Domínguez, O., Lozano, J. et al. (2014). Tolerance to egg proteins in egg-sensitized infants without previous consumption. Allergy: European Journal of Allergy and Clinical Immunology, 69(10), 1350–1356. https://doi.org/10.1111/all.12483

47. Moneret-Vautrin, D. A. (1998). Modifications of allergenic potency bound to food technologies. Allergie Et Immunologie, 30(1), 9–13.

48. Guchin, I.S. (2019). Allergy — late product of the immune system evolution. Immunologiya. 40(2), 43–57. https://doi.org/10.24411/0206–4952–2019–12007(In Russian)

49. Mine, Y., Zhang, J. W. (2002). Comparative studies on antigenicity and allergenic potency of native and denatured egg white proteins. Journal of Agricultural and Food Chemistry, 50(9), 2679–2683. https://doi.org/10.1021/jf0112264

50. Hasan, S. A., Wells, R. D., Davis, C. M. (2013). Egg hypersensitivity in review. Allergy and Asthma Proceedings, 34(1), 26–32. https://doi.org/10.2500/aap.2013.34.3621

51. Sidorova, Yu.S., Mazo, V.K., Zorin, S.N., Stefanova, I.L. (2018). The evaluation of biological value and immunochemical characteristics of the coagulated chicken egg white. Problems of Nutrition,87(1), 44–50. https://doi.org/10.24411/0042–8833–2018–10005 (In Russian)

52. Stefanova, I.L., Mazo, V.K., Kavtarashvili, A. Sh., Mokshantseva, I.V. (2018). Development of complex technology of production of functional egg products. Poultry and poultry products, 2. 24–27. https://doi.org/10.30975/2073–4999–2018–20–2–24–27(In Russian)

53. Stefanova, I.L., Shakhnazarova, L.V., Klimenkova, A. Yu., Kozak, S.S. (2018) Development of new types of products based on egg white. Poultry and poultry products, 3, 38–40. https://doi.org/10.30975/2073–4999–2018–20–3–38–40 (In Russian)

54. Stefanova, I.L., Mazo, V.K., Kavtarashvili, A. Sh., Shakhnazarova, L.V., Klimenkova, A. Yu. (2019). Technology of production of new egg products fortified with functional ingredients. Poultry and poultry products, 1, 19–22. https://doi.org/10.30975/2073–4999–2019–21–1–19–22(In Russian)

55. Stefanova, I.L., Mazo, V.K., Kropacheva, E.V., Klimenkova, A. Yu. (2020). Study of the sorption processes of granberry juice polyphenols on a coagulated protein matrix. Poultry and poultry products, 4, 62–65. https://doi.org/10.30975/2073–4999–2020–22–4–62–65 (In Russian)

56. Stefanova, I.L., Klimenkova, A. Yu., Shakhnazarova, L.V. (2020). Chopped ready-to-cook product development from broiler meat with enhanced content of hen egg protein. Meat Industry, 6, 16–21. https://doi.org/10.37861/2618–8252–2020–6–16–21 (In Russian)

57. Stefanova, I.L., Shakhnazarova, L.V., Klimenkova, A. Yu., Sorokina, I.M. (2020). Different heating types effect on biological value traits changing of ready-to-cook products from broiler meat and egg components. Vsyo o myase, 2, 56–60. https://doi.org/10.21323/2071–2499–2020–2–56–60(In Russian)

58. Shakhnazarova, L.V., Stefanova, I.L., Klimenkova, A. Yu., Mazo, V.K. (2020). The use of coagulated egg protein in the development of functional products based on poultry. Meat Industry, 12, 22–25. https://doi.org/ 10.37861/2618–8252–2020–11–22–25 (In Russian)


For citation:


Stefanova I.L., Klimenkova A.Yu., Shakhnazarova L.V., Mazo V.K. Chicken egg white — characteristics of its properties and the prospects for functional foods development. Theory and practice of meat processing. 2021;6(2):163-173. https://doi.org/10.21323/2414-438X-2021-6-2-163-173

Views: 169


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)