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The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

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Abstract

This research aims to understand the effect of Lactobacillus rhamnosus GG fermentation on egg white powder. In this study, some physico-chemical, functional, textural, and protein structure properties of microwave (MD) and oven dried (OD) egg white powders were determined.

The fermentation process decreased the pH value (5.92, 5.82) and foaming capacity (20.83%, 27.20%) of MD and OD groups. The highest yield (11.61%) and emulsion capacity values (78.17%) were observed in fermented oven dried group. While MD group (703.22 g) had the lowest hardness value, OD group (3301.35 g) exhibited highest hardness value. The denaturation peaks of the samples were ranged between 61.00 °C and 80.43 °C. Scanning electron microscopy images of all sample groups showed broken glass structure. This study suggests that fermentation (L. rhamnosus GG) can effectively improve the quality properties of egg white powder and thus fermented egg white powders could be used in the food industry.

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Abbreviations

mL:

Milliliter

M:

Molar

min:

Minute

g:

Gram

mm:

Millimeter

rpm:

Revolutions per minute

kg:

Kilogram

NaCl:

Sodium chloride

NaOH:

Sodium hydroxide

HCl:

Hydrochloric acid

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Acknowledgements

The authors would like to thank the Selcuk University Scientific Research Projects Coordination Unit (SU-BAP, Konya TURKEY) for financial support (Project Number: 19201114).

Funding

This research was funded by Selcuk University Scientific Research Projects Coordination Unit (SU-BAP, Konya TURKEY, Project Number: 19201114).

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Authors and Affiliations

  1. Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, 42075, Turkey

    Busra Nur Gundogan, Cemalettin Saricoban & Kubra Unal

Authors
  1. Busra Nur Gundogan
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  2. Cemalettin Saricoban
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  3. Kubra Unal
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Contributions

BNG: Investigation, methodology, writing—original draft, formal analysis, data curation. CS: Methodology, data curation, resources, validation, funding acquisition, project administration. KU: Writing—review & editing.

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Correspondence to Busra Nur Gundogan.

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Gundogan, B., Saricoban, C. & Unal, K. The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG. J Food Sci Technol 60, 2433–2443 (2023). https://doi.org/10.1007/s13197-023-05766-4

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