Study On Production Technology Of High Gel Property Egg White Powder

This study proposed to develop and produce the high gel propert egg white powder by the egg white protein glycosylation modification and enzymatic cross-linking modification respectively. The high gel propert egg white powder whose gel strength greater than 1200g/cm~2 must has a significant application effect. Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. Finally, used modified egg white powder in low-temperature meat products and evaluate their practical application effect.Maillard reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 1.08% xylose adding quantity,5.07d reaction time,64.4℃reaction temperature. The theoretical gel strength is 1575.3g/cm~2, and practical gel strength is 1586.5g/cm~2. It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.Enzymatic cross-linking reaction conditions of product high gel property egg white powder were optimize by response surface methodology. The results showed that the optimum reaction conditions were 2.29% casein adding quantity,5.38reaction pH, 1.06%transglutaminase adding quantity, 40℃reaction temperature,40min reaction time. The theoretical gel strength is 1072.8g/cm~2, and practical gel strength is 1054.5g/cm~2.It could be concluded that the calculate models were quite reliable,the method can be applied in optimization of reaction conditions.Determination of the physical-chemical properties and functional characterizations of modified egg white powder. Compare to the control group and analyse variance. Research and discussion the mechanism of enhancement of egg white powder gel strength by SDS-PAGE and other methods. The results showed that various physical-chemical properties and functional characterizations of modified egg white powder were improved with different degree. The mechanism of enhancement of egg white powder gel strength is egg white protein molecular were cross-linked by glycosylation modification and enzymatic crosslinking modification.Used the high gel property egg white powder in low-temperature meat products, determination of various indicators and compare to the control group, evaluate their practical application effect. The results showed that high gel property egg white powder could significantly improves the yield rate and structure of low-temperature meat products,give low-temperature meat products excellent texture and taste quality,their application effect were better than the general egg white powder and soy protein powder.