Mild heating (20 °C, 40 °C, 60 °C, and 80 °C) for 1 h assisted pH12 shifting on the structural, physicochemical and functional properties of egg white protein (EWP) were investigated. The results of intrinsic fluorescence, surface hydrophobicity, and free sulfhydryl groups indicated that the tertiary structure depolymerized, the hydrophobic groups exposed and the protein subunits dissociated. Fourier transform infrared spectrophotometer and circular dichroism showed that the content of α-helix decreased, and the content of β-turn increased in the secondary structure of EWP. Moreover, the size and zeta potential of EWP12-80 significantly decreased to 119.17 nm (P

Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties

Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties

Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties.

Protein-rich foods supply the human body with energy and nutrients. Several methods have been applied for modifying the characteristics of various protein-based food matrices by altering food component interactions. Among these methods, ultrasound has received a great deal of interest since it is considered to be a promising and environmentally friendly technology. The effects of ultrasound on the covalent and noncovalent interactions of proteins with other dietary components in protein-based food matrices were discussed. The techniques for analyzing these interaction transformations and their effects on matrix characteristics were also summarized. Finally, this review examined the benefits and drawbacks of the latest literature. The response to ultrasound varied between proteins separated from food and those found in the food system, as well as different food types. Along with protein structure, the importance of food component interactions should also be emphasized, which are closely related to matrix properties. The review revealed that the sonophysical and sonochemical properties of ultrasound enhanced noncovalent and covalent interactions of proteins with other dietary components. Ultrasound is often applied before the production of final products. In this regard, the addition order of various components will also alter the effect of ultrasound on the food-ingredient interactions. Thus, it is critical to examine these changes using advanced technologies, especially large amplitude oscillatory shear. Further study regarding the sonochemical activity impact on the covalent forces of complex protein matrixes is needed along with building large-scale manufacturing equipment. 

Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.

The invention belongs to the field of food processing and relates to a preparation method of instant egg powder. The preparation method comprises the main steps of egg selection, egg washing, egg breaking, egg liquid stirring, filtration, vacuum deodorization, material adding, homogenization, pasteurization, spray drying, and cooling, so as to obtain the instant egg powder. The preparation processis simple, the production cycle is short, the cost is low, the powder quality is uniform, and the instant dissolution effect is good. The preparation method overcomes the limitation of traditional egg product eating modes, achieves the purpose of removing the egg odor and enhancing the dissolving property, satisfies the demand of people for nutrition and health, convenience and safety of food, and provides a practical and feasible way for deep processing of the egg powder.

Preparation method of instant egg powder

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Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.

Preparation method of instant egg powder