Liu Lili;Wang Huan;Ren Guangyue;Duan Xu;Li Dan;Yin Guangjun

Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan, Peoples R China

egg white protein;phosphorylation;freeze drying;spray drying;functional properties;EMULSIFYING PROPERTIES;FOOD PROTEINS;IMPROVEMENT;GLYCATION;ALBUMIN

Egg white protein (EWP) was phosphorylated with Sodium Tripolyphosphate (STP) at pH 4.5. Freeze drying and spray drying were used for drying purpose and the effects of these drying methods on the functional properties were investigated. The functional properties of native and modified proteins were also determined. The results demonstrated that phosphorylation of EWP markedly improved its functional properties, and that it was more effective for the food industry. The freeze-dried STP-EWP powders were superior in terms of solubility, emulsion stability, water holding capacity, oil and water absorption capacity and heat gel strength than spray-dried STP-EWP powders. The results in viscosity showed no significant differences between freeze-dried and spray dried. The spray-dried powders were better in terms of foaming ability and foam stability than freeze-dried powders. However, the spray drying required the longest time to produce. Freeze drying was found to be the best method in terms of production of modified EWP powders with superior functional properties.