WO2012146716A1 - Preparation of an egg white composition - Google Patents
Preparation of an egg white composition Download PDFInfo
- Publication number
- WO2012146716A1 WO2012146716A1 PCT/EP2012/057766 EP2012057766W WO2012146716A1 WO 2012146716 A1 WO2012146716 A1 WO 2012146716A1 EP 2012057766 W EP2012057766 W EP 2012057766W WO 2012146716 A1 WO2012146716 A1 WO 2012146716A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- egg white
- composition
- white composition
- protein hydrolysate
- hydrolysate
- Prior art date
Links
- 235000014103 egg white Nutrition 0.000 title claims abstract description 138
- 210000000969 egg white Anatomy 0.000 title claims abstract description 138
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 137
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 137
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 137
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims description 8
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 35
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 34
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 35
- 238000009928 pasteurization Methods 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 102000016943 Muramidase Human genes 0.000 description 9
- 108010014251 Muramidase Proteins 0.000 description 9
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 9
- 239000006260 foam Substances 0.000 description 9
- 239000000499 gel Substances 0.000 description 9
- 229960000274 lysozyme Drugs 0.000 description 9
- 239000004325 lysozyme Substances 0.000 description 9
- 235000010335 lysozyme Nutrition 0.000 description 9
- 238000005187 foaming Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 239000013074 reference sample Substances 0.000 description 5
- 235000014594 pastries Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000011109 contamination Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000518 rheometry Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000005905 Hydrolysed protein Substances 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 108010056079 Subtilisins Proteins 0.000 description 2
- 102000005158 Subtilisins Human genes 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015145 nougat Nutrition 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 108090000787 Subtilisin Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000012669 compression test Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/035—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a process for the preparation of egg white.
- Egg white is a desirable ingredient for many foods such as bakery products, meringues and meat products because of its excellent foaming and gelling properties (J. Food Engineering 83 (2007) 404-413).
- egg white is usually de- sugared and spray-dried followed by a so called hot room treatment of about 4 weeks at about 70-85 degrees Celsius in order to reduce microbial contamination and restore functional property losses due to spray drying.
- a disadvantage of heating spray-dried egg white is that it is a very time and energy consuming process. The process from egg breaking to sales of spray dried egg white takes about 6 weeks.
- the aim of the present invention is an improved process for the preparation of egg white with good gelling and foaming properties, which is less time and energy consuming than known in the art.
- the present invention relates to a process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, and preparing the egg white composition.
- the egg white composition prepared by a process as disclosed herein had a gelling temperature that is 1 to 10 degrees Celsius higher, for example 2 to 8, or 3 to 7 degrees Celsius higher, than egg white that had not been incubated with a protein hydrolysate.
- An advantage of an egg white composition prepared by a process disclosed herein is that the egg white composition could be pasteurized to achieve sufficient reduction in microbial contamination.
- the present invention relates to a process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, wherein the egg white composition is prepared.
- a process as disclosed herein comprises incubating egg white with a protein hydrolysate such that the egg white composition prepared comprises an increased gelling temperature than egg white that has not been treated with protein hydrolysate.
- Gelling temperature of an egg white is defined herein as the temperature at which an egg white (composition) starts to form a gel, upon heating of the egg white (composition).
- the wording gelling and gelation have the same meaning and are used interchangeably.
- Gelling temperature can be measured by rheometry and is the point at which the elastic modulus (G') of a material is larger than the loss or viscosity modulus (G").
- Egg white as used in a process of the present disclosure is used to indicate the clear liquid contained within an egg.
- Egg white is usually obtained by separating fresh eggs in yolk and egg white.
- Egg white may be homogenized before it is used in a process according to the present invention.
- Egg white may be homogenized by incubating egg white at a temperature of 0-4 degrees Celsius at a pH of the egg white (pH 8.5-9.5). Said incubation step is followed by a step of centrifuging the egg white, resulting in homogenized egg white. Centrifuging egg white may be carried out by any suitable method known in the art.
- a protein hydrolysate that is incubated with the egg white in the process of the present disclosure may be any suitable protein hydrolysate.
- a protein hydrolysate is a protein that has been hydrolysed by the action of a protease.
- a protease is an enzyme that hydrolyses peptide bonds between amino acids.
- a protein consists of one or more polypeptides, which consist of amino acids linked together by peptide bonds.
- Any suitable protein may be hydrolysed to obtain a protein hydrolysate that can be used in a process as disclosed herein, for instance derived from egg, egg white, dairy products, vegetable proteins, such as soy, canola, rapeseed, sunflower, pea or legume, wheat, corn, rice, or, meat, collagen, or microbial origin such as yeast or fungi.
- a protein is hydrolysed to certain degree of hydrolysis to prepare a protein hydrolysate.
- DH degree of hydrolysis
- a protein hydrolysate may be a protein that has been hydrolysed to a degree of hydrolysis (DH) of between 5 and 55%, for instance between 8 and 50% or between 10 and 48%, expressed as the percentage of cleaved peptide bonds/total number of peptide bonds originally present * 100, or as percentage free amino acids / total amount of protein as originally present.
- a protein hydrolysate may comprise a DH of between 30 and 60%, for instance between 35 and 55%, for instance between 40 and 50% expressed as percentage free amino acids / total amount of protein.
- a protein hydrolysate may comprise a DH of 5 to 30%, for instance between 8 and 28% for instance between 10 and 25% expressed as percentage cleaved peptide bonds/total number of peptide bonds.
- a method to determine the degree of hydrolysis is by using orthophtalic anhydride (OPA), which reacts with any terminal aminogroup, such as described in Nielsen et. al. (2001 ) J. Food Science Vol.66, No. 5, p. 642-646.
- OPA orthophtalic anhydride
- the amount of reacted OPA can be quantified using UVA IS spectrometry.
- the degree of hydrolysis can be expressed as the value of hydrolysed protein versus intact protein.
- egg white is incubated with an amount of 0.0.5 to 10 w/w% protein hydrolysate, for instance 0.1 to 8w/w%, for instance 0.2 to 6w/w%, or 0.8 to 4w/w% w/w.
- the egg white may be incubated with a protein hydrolysate at any suitable temperature, for instance between 4 and 60 degrees Celsius, for instance between for instance between 10 and 55 degrees Celsius, for instance between 15 and 50 degrees Celsius.
- Incubating egg white with a protein hydrolysate may be carried out during 15 min to 15 h, for instance between 30 min and 10 h, for instance between 45 min and 8 h, for instance between 1 h and 6 h. Incubating egg white with a protein hydrolysate during a sufficient length of time to allows dispersing the protein hydrolysate in the egg white to obtain a higher gelling temperature of an egg white composition
- a process of the present disclosure comprises incubating egg white with hydrolysed protein at a pH of between 6 and 8, for instance between 6.5 to 7.5.
- An egg white composition is defined herein as egg white that has been incubated with a protein hydrolysate.
- a process as described herein comprises pasteurizing the egg white composition and obtaining a pasteurized egg white composition.
- An advantage of pasteurizing a liquid egg white composition is that it reduces microbial contamination and may make the time and energy consuming hot room treatment redundant, or can lower the temperature and/or time needed for a hot room treatment. Consequently, the time from breaking eggs to selling eggs can be shortened with weeks when using the process for preparing an egg white composition according to the present disclosure compared to a process for preparing egg white wherein a hot room treatment is applied.
- Another advantage of pasteurizing an egg white composition in the process according to the present invention is that a microbial safe fluid egg white product can be prepared.
- Pasteurization of an egg white composition may be carried out in any suitable way.
- Pasteurization may for instance comprise bringing the egg white composition to a temperature of between 60 to 75 degrees Celsius or 62 to 70 degrees Celsius, for instance for 10 sec to 10 min, for instance for 20 sec to 8 min, for instance for 1 min to 6 min.
- a process according to the present disclosure comprises a step of spray drying the egg white composition and obtaining a spray-dried egg white composition.
- Spray drying is a known technology to the skilled person in the art. Spray drying of egg white may be carried out after the egg white is incubated with a protein hydrolysate and heat pasteurized.
- a process according to the present disclosure further comprises using the egg white composition in the preparation of a food product.
- Use of an egg white composition according the present disclosure may be particularly suitable in the preparation of a food product that does not undergo a pasteurization step after the egg white composition is added.
- a suitable food product may for instance be surimi, puddings, pastry, cookies, meringues, cake, glazing on pastry and biscuits, as a binding agent in the meat industry, meat analogues, nougats, batter.
- the present disclosure relates to an egg white composition obtainable by a process as disclosed herein.
- An advantage of an egg white composition according to the present disclosure was that it has an increased gelling temperature.
- the present disclosure further relates to the use of a protein hydrolysate to increase the gelling temperature of an egg white composition.
- a protein hydrolysate is for example a protein hydrolysate as defined herein above.
- the present invention relates to a process for preparing an egg white composition, wherein a protein hydrolysate is used to increase the gelling temperature of egg white and wherein the egg white composition with an increased gelling temperature is produced.
- the increase in gelling temperature of egg white composition as compared with untreated egg white may for instance be 1 to 10 degrees Celsius higher, for example 2 to 8, or 3 to 7 degrees Celsius.
- the present invention relates to a food product comprising an egg white composition obtainable by a process according to the present invention.
- Any suitable food product may comprise an egg white composition of the present disclosure, for instance surimi, puddings, pastry, cookies, meringues, cake, glazing on pastry and biscuits, as a binding agent in the meat industry, meat analogues, nougats, batter.
- Fresh shell eggs were broken and separated.
- the egg white was collected in a small buffer tank, from where it was pumped to the fermentation vessel. After that an intermediate buffering step took place at 0-4°C at given pH of the egg white (pH 8.5- 9.5). The time period of this buffering step depends on when the egg white is needed fro further processing, usually between 1 to 96h. Subsequently, the egg white was pum ped th rough a Westfal ia plate centrifu ge with 4700 rpm , 8000 l iters/h for approximately 1 1 seconds centrifuge residence time to a fermentation tank. The supernatant obtained after this centrifuge step was the egg wh ite used i n these examples.
- foaming properties 450 ml liquid egg white was whipped in a Hobart Mixer (model C100) by mixing for 90 sec in the 2 nd gear followed by 90 sec in the 3 rd gear. Subsequently, the foam was levelled and used to determine the various foaming properties. The whipping level was measured with e.g. a knitting needle and ruler. This resulted in a measure for the foam height. Foaming capacity was determined by weighing 100 ml foam. Foam stability was assessed via a drainage experiment. 75 g foam was weighed into a funnel with a perforated plate. The dripping albumen was collected and the amount of liquid (ml) after a dripping time of 70 minutes was determined.
- Example 1 Addition of yeast hydrolysate to egg white
- the pH of egg white prepared as described above under the material section was adjusted to pH 7, using 0.5 M citric acid.
- One part of this sample was used as a reference sample.
- This 1 % yeast hydrolysate was made according to Example 4, sample B in WO2008/074793 and contains of 93% yeast hydrolysate (GistexLS, DSM Food Specialties B.V. the Netherlands) and 7% malic acid.
- the pH of the egg white was adjusted to pH 7, using 0.5 M citric acid.
- One part of this sample was used as a reference sample.
- 1 % (w/w) lysozyme hydrolysate was added and incubated at 40°C for 6 hrs.
- Lysozyme hydrolysate (DH 22.2% expressed as percentage cleaved peptide bonds/total number of peptide bonds * 100) as used in this example was obtained according to a process as described in Example 7 of WO2008/052995.
- the resulting supernatant egg white after centrifugation was used as such as a reference sample.
- the other part was split and for one part the egg white was hydrolysed using 1 % subtilisin (Alcalase AF 2.4L Novozymes, Lotnr. RM09481 1 U- 09124) for 20 hrs at 50°C.
- the enzyme was inactivated at 80°C for 20 min. After that this solution was mixed with an U ltra turrax for 3 min .
- 1 % (w/w) of this Alcalase hydrolysed egg white (DH 13.7%, cleaved peptide bond / total peptide bonds * 100) was added to intact egg white and incubated at 40°C for 4 hrs.
- Example 4 Gelling temperature of egg white compositions
- Egg white compositions comprising yeast hydrolysate, lysozyme hydrolysate or egg white hydrolysate were prepared as described in Examples 1 to 3 with the exception that the pH of all egg whites was adapted to 7.0 by using 0.5 M citric acid, before addition of hydrolysates. Subsequently, the gelling temperature was determined by rheometry as described above . The difference in gelling temperature is given in Table 3 below.
- an egg white composition according to the present invention has similar foaming characteristics as untreated egg white and still has good gelling properties, and higher a higher gelling temperature.
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Abstract
The present invention relates to a process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, wherein the egg white composition is prepared and a food product comprising an egg white composition.
Description
PREPARATION OF AN EGG WHITE COMPOSITION
The present invention relates to a process for the preparation of egg white.
Egg white is a desirable ingredient for many foods such as bakery products, meringues and meat products because of its excellent foaming and gelling properties (J. Food Engineering 83 (2007) 404-413). On an industrial scale, egg white is usually de- sugared and spray-dried followed by a so called hot room treatment of about 4 weeks at about 70-85 degrees Celsius in order to reduce microbial contamination and restore functional property losses due to spray drying. A disadvantage of heating spray-dried egg white is that it is a very time and energy consuming process. The process from egg breaking to sales of spray dried egg white takes about 6 weeks.
The aim of the present invention is an improved process for the preparation of egg white with good gelling and foaming properties, which is less time and energy consuming than known in the art.
Summary
The present invention relates to a process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, and preparing the egg white composition.
It was surprisingly found that when an egg white composition was prepared according to a process of the present disclosure, the gelling temperature of the egg white composition was increased, compared to egg white that had not been incubated with protein hydrolysate, while maintaining desirable foaming and / or gelling properties.
It was found that the egg white composition prepared by a process as disclosed herein had a gelling temperature that is 1 to 10 degrees Celsius higher, for example 2 to 8, or 3 to 7 degrees Celsius higher, than egg white that had not been incubated with a protein hydrolysate.
An advantage of an egg white composition prepared by a process disclosed herein is that the egg white composition could be pasteurized to achieve sufficient reduction in microbial contamination.
Detailed description
The present invention relates to a process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, wherein the egg white composition is prepared. A process as disclosed herein comprises incubating egg white with a protein hydrolysate such that the egg white composition prepared comprises an increased gelling temperature than egg white that has not been treated with protein hydrolysate.
Gelling temperature of an egg white (composition) is defined herein as the temperature at which an egg white (composition) starts to form a gel, upon heating of the egg white (composition). In the context of the present invention the wording gelling and gelation have the same meaning and are used interchangeably. Gelling temperature can be measured by rheometry and is the point at which the elastic modulus (G') of a material is larger than the loss or viscosity modulus (G").
Egg white as used in a process of the present disclosure is used to indicate the clear liquid contained within an egg. Egg white is usually obtained by separating fresh eggs in yolk and egg white. Egg white may be homogenized before it is used in a process according to the present invention.
Egg white may be homogenized by incubating egg white at a temperature of 0-4 degrees Celsius at a pH of the egg white (pH 8.5-9.5). Said incubation step is followed by a step of centrifuging the egg white, resulting in homogenized egg white. Centrifuging egg white may be carried out by any suitable method known in the art.
A protein hydrolysate that is incubated with the egg white in the process of the present disclosure may be any suitable protein hydrolysate. As used herein a protein hydrolysate is a protein that has been hydrolysed by the action of a protease. A protease is an enzyme that hydrolyses peptide bonds between amino acids. A protein consists of one or more polypeptides, which consist of amino acids linked together by peptide bonds.
Any suitable protein may be hydrolysed to obtain a protein hydrolysate that can be used in a process as disclosed herein, for instance derived from egg, egg white, dairy products, vegetable proteins, such as soy, canola, rapeseed, sunflower, pea or legume, wheat, corn, rice, or, meat, collagen, or microbial origin such as yeast or fungi.
Usually, a protein is hydrolysed to certain degree of hydrolysis to prepare a protein hydrolysate. There are several ways to express a degree of hydrolysis (DH) of a protein.
A protein hydrolysate may be a protein that has been hydrolysed to a degree of hydrolysis (DH) of between 5 and 55%, for instance between 8 and 50% or between 10 and 48%, expressed as the percentage of cleaved peptide bonds/total number of peptide bonds originally present*100, or as percentage free amino acids / total amount of protein as originally present. A protein hydrolysate may comprise a DH of between 30 and 60%, for instance between 35 and 55%, for instance between 40 and 50% expressed as percentage free amino acids / total amount of protein. A protein hydrolysate may comprise a DH of 5 to 30%, for instance between 8 and 28% for instance between 10 and 25% expressed as percentage cleaved peptide bonds/total number of peptide bonds.
A method to determine the degree of hydrolysis is by using orthophtalic anhydride (OPA), which reacts with any terminal aminogroup, such as described in Nielsen et. al. (2001 ) J. Food Science Vol.66, No. 5, p. 642-646. The amount of reacted OPA can be quantified using UVA IS spectrometry. The degree of hydrolysis can be expressed as the value of hydrolysed protein versus intact protein.
In one embodiment egg white is incubated with an amount of 0.0.5 to 10 w/w% protein hydrolysate, for instance 0.1 to 8w/w%, for instance 0.2 to 6w/w%, or 0.8 to 4w/w% w/w.
The egg white may be incubated with a protein hydrolysate at any suitable temperature, for instance between 4 and 60 degrees Celsius, for instance between for instance between 10 and 55 degrees Celsius, for instance between 15 and 50 degrees Celsius.
Incubating egg white with a protein hydrolysate may be carried out during 15 min to 15 h, for instance between 30 min and 10 h, for instance between 45 min and 8 h, for instance between 1 h and 6 h. Incubating egg white with a protein hydrolysate during a sufficient length of time to allows dispersing the protein hydrolysate in the egg white to obtain a higher gelling temperature of an egg white composition
In another embodiment a process of the present disclosure comprises incubating egg white with hydrolysed protein at a pH of between 6 and 8, for instance between 6.5 to 7.5.
An egg white composition is defined herein as egg white that has been incubated with a protein hydrolysate.
In one embodiment a process as described herein comprises pasteurizing the egg white composition and obtaining a pasteurized egg white composition.
An advantage of pasteurizing a liquid egg white composition is that it reduces microbial contamination and may make the time and energy consuming hot room treatment redundant, or can lower the temperature and/or time needed for a hot room treatment. Consequently, the time from breaking eggs to selling eggs can be shortened with weeks when using the process for preparing an egg white composition according to the present disclosure compared to a process for preparing egg white wherein a hot room treatment is applied.
Another advantage of pasteurizing an egg white composition in the process according to the present invention is that a microbial safe fluid egg white product can be prepared.
Pasteurization of an egg white composition may be carried out in any suitable way. Pasteurization may for instance comprise bringing the egg white composition to a temperature of between 60 to 75 degrees Celsius or 62 to 70 degrees Celsius, for instance for 10 sec to 10 min, for instance for 20 sec to 8 min, for instance for 1 min to 6 min.
In another embodiment, a process according to the present disclosure comprises a step of spray drying the egg white composition and obtaining a spray-dried egg white composition. Spray drying is a known technology to the skilled person in the art. Spray drying of egg white may be carried out after the egg white is incubated with a protein hydrolysate and heat pasteurized.
In one embodiment a process according to the present disclosure further comprises using the egg white composition in the preparation of a food product. Use of an egg white composition according the present disclosure may be particularly suitable in the preparation of a food product that does not undergo a pasteurization step after the egg white composition is added. A suitable food product may for instance be surimi, puddings, pastry, cookies, meringues, cake, glazing on pastry and biscuits, as a binding agent in the meat industry, meat analogues, nougats, batter.
In one aspect the present disclosure relates to an egg white composition obtainable by a process as disclosed herein. An advantage of an egg white
composition according to the present disclosure was that it has an increased gelling temperature.
The present disclosure further relates to the use of a protein hydrolysate to increase the gelling temperature of an egg white composition. A protein hydrolysate is for example a protein hydrolysate as defined herein above.
In another aspect the present invention relates to a process for preparing an egg white composition, wherein a protein hydrolysate is used to increase the gelling temperature of egg white and wherein the egg white composition with an increased gelling temperature is produced. The increase in gelling temperature of egg white composition as compared with untreated egg white may for instance be 1 to 10 degrees Celsius higher, for example 2 to 8, or 3 to 7 degrees Celsius.
In yet another aspect the present invention relates to a food product comprising an egg white composition obtainable by a process according to the present invention. Any suitable food product may comprise an egg white composition of the present disclosure, for instance surimi, puddings, pastry, cookies, meringues, cake, glazing on pastry and biscuits, as a binding agent in the meat industry, meat analogues, nougats, batter.
EXAMPLES
Materials
Egg white preparation
Fresh shell eggs were broken and separated. The egg white was collected in a small buffer tank, from where it was pumped to the fermentation vessel. After that an intermediate buffering step took place at 0-4°C at given pH of the egg white (pH 8.5- 9.5). The time period of this buffering step depends on when the egg white is needed fro further processing, usually between 1 to 96h. Subsequently, the egg white was pum ped th rough a Westfal ia plate centrifu ge with 4700 rpm , 8000 l iters/h for approximately 1 1 seconds centrifuge residence time to a fermentation tank. The supernatant obtained after this centrifuge step was the egg wh ite used i n these examples.
Methods
Pasteurization
After incubating the egg white with a protein hydrolysate, samples were pasteurized on lab scale in a water bath at 70°C while stirring and measuring the temperature of the egg white. The egg white was kept for 5 min at 60-65°C and subsequently cooled to 20 degrees Celsius after which the functionality tests were started.
Foam height, capacity and stability
To determine foaming properties, 450 ml liquid egg white was whipped in a Hobart Mixer (model C100) by mixing for 90 sec in the 2nd gear followed by 90 sec in the 3rd gear. Subsequently, the foam was levelled and used to determine the various foaming properties. The whipping level was measured with e.g. a knitting needle and ruler. This resulted in a measure for the foam height. Foaming capacity was determined by weighing 100 ml foam. Foam stability was assessed via a drainage experiment. 75 g foam was weighed into a funnel with a perforated plate. The dripping albumen was collected and the amount of liquid (ml) after a dripping time of 70 minutes was determined.
Gel strength test
To determine gel strength, 200 grams liquid egg white was transferred in flexible tubes (Vinylidene chloride tubes, diameter 30 mm). After closing, these tubes were heated in a water bath at 90°C for 30 min. After cooling down to 25°C in cold water, the gels ("sausages") were taken out of the tubes and were cut in 30 mm slices. The gel strength was determined by a compression test on a Fudoh rheometer (a plunger with a 5 mm disc was used with a speed of 30 cm/min).
Rheometry
A gelling curve was measured in an Anton Paar MCR301 rheometer. An oscillatory measurement was carried out with a cup and bob geometry (strain = 1 %; Freq = 1 Hz). The storage and loss modulus (G' and G" respectively) were measured in time as a function of temperature (40-90°C; temperature increase is 1 .5°C per minute). The crossover of G' and G" is defined as the temperature where gelling starts: the gelling point.
Example 1. Addition of yeast hydrolysate to egg white
The pH of egg white prepared as described above under the material section, was adjusted to pH 7, using 0.5 M citric acid. One part of this sample was used as a reference sample. To the other part 1 % (w/w) yeast hydrolysate (DH 45% = percentage free amino acids/ total protein amount) was added and incubated at 40°C for 4 hrs. This 1 % yeast hydrolysate was made according to Example 4, sample B in WO2008/074793 and contains of 93% yeast hydrolysate (GistexLS, DSM Food Specialties B.V. the Netherlands) and 7% malic acid.
Functionality tests were carried out after incubating egg wh ite with yeast hydrolysate at pH 7.6 (table 1 ). Foam height of egg white with added yeast hydrolysate was found to be comparable to the reference sample. The gel strength of egg white with yeast hydrolysate was lower compared to untreated egg white which may be due to a lower gel density caused by air bubbles in the egg white gel to which yeast hydrolysate was added.
Table 1 : Results functionality tests for untreated egg white and egg white with addition of 1 % yeast hydrolysate
Example 2. Addition of lysozyme hydrolysate to egg white
The pH of the egg white was adjusted to pH 7, using 0.5 M citric acid. One part of this sample was used as a reference sample. To the other part 1 % (w/w) lysozyme hydrolysate was added and incubated at 40°C for 6 hrs. Lysozyme hydrolysate (DH 22.2% expressed as percentage cleaved peptide bonds/total number of peptide bonds*100) as used in this example was obtained according to a process as described in Example 7 of WO2008/052995.
Functionality tests were carried out after incubating egg white with lysosyme hydrolysate at pH 7.6 before and after pasteurization (Table 2). Pasteurization was carried out as described above. It was found that the foaming capacity of pasteurized
egg white with added lysozyme hydrolysate was much better, i.e. a lower amount of protein is necessary to make 100 ml foam, compared to untreated pasteurized egg white. Also foam height improved significantly. Gel strength of egg white with added lysozyme hydrolysate was lower compared to the reference sample, which might be due to the presence of air bubbles in the egg white + lysozyme hydrolysate sample. Pasteurization did not negatively impact the functional properties of the egg white with added lysozyme hydrolysate.
Table 2: Results functionality tests for untreated egg white and egg white with addition of lysozyme hydrolysate
Example 3. Addition of egg white hydrolysate to egg white
The resulting supernatant egg white after centrifugation was used as such as a reference sample. The other part was split and for one part the egg white was hydrolysed using 1 % subtilisin (Alcalase AF 2.4L Novozymes, Lotnr. RM09481 1 U- 09124) for 20 hrs at 50°C. The enzyme was inactivated at 80°C for 20 min. After that this solution was mixed with an U ltra turrax for 3 min . 1 % (w/w) of this Alcalase hydrolysed egg white (DH 13.7%, cleaved peptide bond / total peptide bonds*100) was added to intact egg white and incubated at 40°C for 4 hrs.
Example 4. Gelling temperature of egg white compositions
Egg white compositions comprising yeast hydrolysate, lysozyme hydrolysate or egg white hydrolysate were prepared as described in Examples 1 to 3 with the exception that the pH of all egg whites was adapted to 7.0 by using 0.5 M citric acid, before addition of hydrolysates. Subsequently, the gelling temperature was determined by rheometry as described above .The difference in gelling temperature is given in Table 3 below.
Table 3: Difference in gelling temperature (°C) between reference egg white and egg white with added hydrolysate
The results show that an egg white composition according to the present invention has similar foaming characteristics as untreated egg white and still has good gelling properties, and higher a higher gelling temperature.
Claims
1 . Process for preparing an egg white composition, wherein egg white is incubated with a protein hydrolysate, and preparing the egg white composition.
2. Process according to claim 1 or use according to claim 12, wherein the protein hydrolysate has a degree of hydrolysis (DH) of between 5 and 55%.
3. Process according to claim 1 or 2, wherein egg white is incubated with an amount of 0.05 to 10 w/w% protein hydrolysate.
4. Process according to any one of the claims 1 to 3, wherein the egg white is incubated with the protein hydrolysate at a temperature of between 4 and 60 degrees Celsius.
5. Process according to any one of the claims 1 to 4, wherein the egg white is incubated with the protein hydrolysate during 15 min to 15 h.
6. Process according to any one of the claims 1 to 5 wherein the incubation is performed at a pH of between 6 and 8.
7. Process according to any one of the claims 1 to 6, further comprising a step of pasteurizing the egg white composition and obtaining a pasteurized egg white composition.
8. Process according to any one of the claims 1 to 7, wherein the pasteurization comprises bringing the egg-white composition to a temperature of 60 to 75 degrees Celsius.
9. Process according to any one of the claims 1 to 8, further comprising a step of spray drying the egg white composition and obtaining a spray dried egg white composition.
10. Process for the preparation of a food product comprising using an egg white composition obtainable by a process according to any one of the claims 1 to 7, and preparing the food product.
1 1 . Egg white composition obtainable by a process according to any one of the claims 1 to 9.
12. Use of a protein hydrolysate to increase the gelling temperature of an egg white composition.
13. Process for producing an egg white composition, wherein a protein hydrolysate is used to increase the gelling temperature of egg white and wherein the egg white composition with an increased gelling temperature is produced.
14. A food product comprising an egg white composition according to claim 1 1 .
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11164346.6 | 2011-04-29 | ||
| EP11164346 | 2011-04-29 |
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| Publication Number | Publication Date |
|---|---|
| WO2012146716A1 true WO2012146716A1 (en) | 2012-11-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2012/057766 WO2012146716A1 (en) | 2011-04-29 | 2012-04-27 | Preparation of an egg white composition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9938319B2 (en) | 2014-04-23 | 2018-04-10 | Alexion Pharmaceuticals, Inc. | Egg white processing |
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| US2752248A (en) * | 1952-05-06 | 1956-06-26 | Armour & Co | Preparation of egg white additives |
| JPH01108961A (en) * | 1987-10-20 | 1989-04-26 | Q P Corp | Herring roe-like processed egg and production thereof |
| US5096728A (en) * | 1991-04-15 | 1992-03-17 | Nabisco Brands, Inc. | Egg pasteurization utilizing an organosulfur compound |
| US6383533B1 (en) * | 1998-06-09 | 2002-05-07 | Ajinomoto Co., Inc. | Enzyme-treated protein-containing food and method for producing the same |
| WO2008052995A1 (en) | 2006-11-02 | 2008-05-08 | Dsm Ip Assets B.V. | Peptides containing tryptophan |
| WO2008074793A2 (en) | 2006-12-21 | 2008-06-26 | Dsm Ip Assets B.V. | A method for producing cheese |
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| US2752248A (en) * | 1952-05-06 | 1956-06-26 | Armour & Co | Preparation of egg white additives |
| JPH01108961A (en) * | 1987-10-20 | 1989-04-26 | Q P Corp | Herring roe-like processed egg and production thereof |
| US5096728A (en) * | 1991-04-15 | 1992-03-17 | Nabisco Brands, Inc. | Egg pasteurization utilizing an organosulfur compound |
| US6383533B1 (en) * | 1998-06-09 | 2002-05-07 | Ajinomoto Co., Inc. | Enzyme-treated protein-containing food and method for producing the same |
| WO2008052995A1 (en) | 2006-11-02 | 2008-05-08 | Dsm Ip Assets B.V. | Peptides containing tryptophan |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9938319B2 (en) | 2014-04-23 | 2018-04-10 | Alexion Pharmaceuticals, Inc. | Egg white processing |
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