Due to the heat transfer limitation of conductive heating, traditional pasteurization method may lead to overheating of liquid whole egg (LWE), denaturing the proteins and thus damaging the LWE products.Microwave volumetric heating, with merit of high thermal efficiency, could mitigate the influence of pasteurization on thermal-sensitive proteins.This study investigated the microwave pasteurization process for LWE.The sterilization efficiency on three typical microorganisms (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus), the inactivation kinetics of microwave pasteurization, and the protein variation of LWE were studied.The results showed that microwave pasteurization had short processing time (<50 s) and high sterilization efficiency (lethality>5 log10).The Log-Logistic model had the best fitting accuracy and stability [R2:0.998-0.999, root mean square error(RMSE):0.002-0.072], while the Log-linear+Tail model had fairly good fitting accuracy and less variables (R2:0.982-0.999, RMSE:0.026-0.298).These results were consistent with the trend of survival curves, further proving the effectiveness and accuracy of the models.Furthermore, microwave pasteurization dramatically increased the protein solubility by 0.021-0.030.The ordered structure of proteins was unfolded under microwave fields, leading to the exposure of polar groups and the increase of free sulfhydryl groups, thus improving the quality of products.
SUN Mengqi
,
YANG Huayu
,
YAN Bowen
,
ZHANG Nana
,
FAN Daming
. Study on microwave inactivation kinetics and protein variation of liquid whole egg[J]. Food and Fermentation Industries, 2024
, 50(5)
: 82
-87
.
DOI: 10.13995/j.cnki.11-1802/ts.035845
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