Egg products, i.e. whole egg, egg yolk or egg white, are sensitive to heat treatments. Pasteurisation of liquid whole egg and dry heating of egg white powder are especially known to modify egg protein structure, which can modify their interfacial properties. But what are the consequences on their nutritional quality and allergenic tendencies?
A multifactorial study was conducted to determine heat treatment conditions that optimise egg functional properties without damaging their nutritional quality or increasing their allergenicity.
Mild dry heating treatments of egg white powders (2-5 days at 70°C or 1-2 days at 80 or 90°C for 100 g bags of powder) improve egg white foaming properties while preserving protein digestibility and without increasing protein antigenicity. Similarly, low pasteurisation treatments of liquid whole egg (4-10 min at 60°C) improve emulsifying properties, protein digestibility and decreases ovomucoïd antigenicity.
Effect of pasteurisation on liquid whole egg interfacial properties, digestibility and antigenicity.
Thus, applying controlled and moderate heat treatments to egg products is a good compromise for high interfacial properties, high protein digestibility and low antigenicity, while saving energy.
Marc Anton, Valérie Beaumal, Elisabeth David-Briand, INRA UR 1268 BIA, F-44316 Nantes, France
Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, David Briand E, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F. (2017) Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. J. Food Eng, 195, 40-51. http://dx.doi.org/10.1016/j.jfoodeng.2016.09.022
Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, David Briand E, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F. (2017) Pasteurisation of liquid whole egg: optimal heat treatments in relation to its functional, nutritional and allergenic properties. J. Food Eng, 195, 137-149. http://dx.doi.org/10.1016/j.jfoodeng.2016.10.007