Food and Fermentation Industries >

2021 , Vol. 47 >Issue 2: 15 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022114

Effect of inlet temperature of spray drying on rheological and structural properties of egg white protein

  • CHEN Ke ,
  • LIU Lili ,
  • HAO Weiming ,
  • YANG Xiaopan ,
  • LI Yuanyuan
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  • (College of food and bioengineering,Henan University of Science and Technology,National Experimental Teaching Demonstration Center for Food Processing and Security,(Henan University of Science and Technology),Luoyang 471023,China)

Received date: 2019-08-28

  Revised date: 2020-09-01

  Online published: 2021-02-07

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Abstract

CT This study aims to investigate the effect of inlet temperature of spray drying on the rheological and structure properties of egg white protein(EWP).EWPs were dried at different drying temperatures (140,160,180 ℃) to determine the rheological and structure properties of the products.The results showed that the storage modulus (G′) was higher than the loss modulus (G″),it could be seen that the elasticity of all samples was better than the viscosity.In the low-frequency range,the order of the G′ value was as follows:140 ℃>180 ℃>160 ℃.However,in high-frequency range,the stability order of G′ was 160 ℃>140 ℃>180 ℃.Moreover,the ratio of bound water (T21) to adsorbed water (T22) peak was 180 ℃>160 ℃>140 ℃,and the order of the proportion of free water (T23) peaks was 140 ℃>160 ℃>180 ℃.The red shift of the amide I band at 180 ℃ to the low wavenumber direction was significantly different (P<0.05).And 180℃ EWP powder has the highest content of β-fold and β-curl which indicating a greater influence on the secondary structure of EWP powders.With the increase of spray drying inlet temperature,the structure of EWP powders was changed from relatively complete to broken,rugged and loosened.The change of these micro morphology might be due to the water removal rate and shear force during spray drying,which led to the breakage of hydrogen bonds between protein molecules and destroy the cross-linking of protein molecules.Results indicated that the spray drying temperature of 160 ℃ promotes the breakage of the molecular chain of EWP,and had a certain degree of aggregation of EWP and decreased in apparent viscosity,which could improve its rheological properties and helped to expand the application of EWP in food,healthcare,biology,medical care and other fields.

Key words： egg white protein; spray drying; rheological properties; low-field nuclear resonance (LF-NMR); structural characteristics

Cite this article

CHEN Ke , LIU Lili , HAO Weiming , YANG Xiaopan , LI Yuanyuan . Effect of inlet temperature of spray drying on rheological and structural properties of egg white protein[J]. Food and Fermentation Industries, 2021 , 47(2) : 15 -21 . DOI: 10.13995/j.cnki.11-1802/ts.022114

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