En naviguant sur notre site vous acceptez l'installation et l'utilisation des cookies sur votre ordinateur. En savoir +

Menu Logo Principal Logo Agrocampus Ouest

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

UMR Science et Technologie du Lait et de l'Oeuf

Mild heat treatments to optimize egg products

Coquilles et oeuf dans saladier avec fouet
When eggs are required in recipes, food manufacturers buy ready-to-use egg products. These products are pasteurised to ensure food safety and sometimes to render them usable (e.g. egg white powders). However, they are sensitive to heat treatments that damage their interfacial properties. What about the nutritional and allergenic properties of these pasteurised products?

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 allergenic properties

 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.  

 

FiletGris

 

Collaboration

Marc Anton, Valérie Beaumal, Elisabeth David-Briand, INRA UR 1268 BIA, F-44316 Nantes, France

 

Read More

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

  

Contacts

Valérie Lechevalier • Chercheur de l'équipe Physico-chimie des Protéines et Lipides

Françoise Nau • Chercheur de l'équipe Bioactivité & Nutrition

 

>>> LES DERNIERS RESULTATS de l'UMR