Functional Properties And Applications Of Reconstituted Liquid Egg With Egg White And Yolk

Eggs are an important ingredient, with high nutritional value. Eggs can improve the color,smell, taste and nutritional value of the product. The appearance of liquid egg made it moresafe and convenient. Liquid egg yolk and liquid egg white have different functional properties.Then liquid whole egg owns all of them, because of30%egg yolk in liquid egg. When liquidegg is reconstituted with the different yolk-egg ratios from the native one, the functionalproperties would change corresponding to the ratios, and the application of liquid egg wouldas well.The paper aims to study the functional properties of the compound egg and theirapplications in three food systems. The data could set a foundation for the egg productsprocessing to improve efficiency and for the development of special liquid egg.At first, the functional properties of reconstituted liquid egg were researched. Solubilityand pH decreased with an increase in yolk-egg ratio. Emulsifying increased on the contrary.At the same time, foaming, texture of thermosetting gel and rheology showed different trends.Secondly, the application of reconstituted liquid egg was undertaken in system Icontaining egg proteins and soybean proteins. Complex liquid egg made water holdingcapacity of the sample increase by24%to84%. When the yolk-egg ratios were less than30%,the proteins in the egg white and soybeans formed compact network structure induced bythermal treatment. Especially the ratio at the10%, gel was of higher hardness and elasticity.The ratios of yolk-egg ranged from0%to100%, while emulsification had greater effect onthe system gradually. On the one hand, emulsification made the samples become softer, whichwas more obvious in the range of20%to60%. On the other hand, it made water holdingcapacity of samples increase, which was more apparent in50%to90%.Moreover, the application of compound liquid egg was studied in system Ⅱ. Althoughfoaming property of egg white was very good, specific volume of the sample was smallestdue to the poor foam stability.10%to20%of egg yolk in reconstituted liquid egg causedfoaming property to decrease significantly. Consequently, specific volumes were lower, too.When the proportion exceeded30%, there were better foaming and emulsifying properties.While the ratios were more than70%, the foam became very viscous. There were three phasesin that foam, including gas, liquid and oil, which gave rise to a heavy taste.Finally, the application of the mixed liquid egg in the emulsifying system Ⅲ wasdiscussed. A small amount of egg white could increase the yield stress of the sample, toimprove the dimensional stability of the sample. However, adding egg white would make theaverage particle diameter of the sample increase, especially the egg yolk content at80%to95%. And it brought elasticity modulus down as well, especially80%to90%, which impairedthe solid tendency. When the ratios were between95%and100%, parameters of the sampleswere much close. It might be mutual compensation between the negative effect of egg whiteon the average particle diameter of the sample and the beneficial effect on the structure toform a weak gel.