Abstract
The effect of heat-treatment on foaming properties of ostrich albumen was investigated. At pH 7.5, coagulation of ovotransferrin (OT) resulted in minimum foaming capacity (FC) and maximum foam density (FD). While both exposure of sulfhydryl groups of ovalbumin (OV) and OT-OV interactions improved FC at lower pH, neither of them had beneficial effect on FC at pH 9. At pH 9, FC and FD were mildly affected by heat-treatment because of less aggregation of OT, then FC decreased due to covalent aggregates composed of ovomucin and OV, but at higher temperatures, higher level of OV unfolding resulted in enhanced FC.
| Original language | English |
|---|---|
| Pages (from-to) | 3159-3169 |
| Number of pages | 11 |
| Journal | International Journal of Food Properties |
| Volume | 20 |
| Issue number | 12 |
| DOIs | |
| Publication status | Published - 2 Dec 2017 |
| Externally published | Yes |
Keywords
- Foam density (FD)
- Foaming capacity (FC)
- Heat treatment
- Ostrich egg white protein (OEWP)
- Sulfhydryl groups (SH)
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