Czech J. Food Sci., 2009, 27(10):S271-S273 | DOI: 10.17221/1108-CJFS

Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation

R. Marco-Molés, I. Hernando, E. Llorca, I. Pérez-Munuera*
Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia Camino de Vera s/n, 46022 Valencia, Spain *E-mail: iperez@tal.upv.es, web: http://www.upv.es

The aim of this work was to study the main chemical changes in the protein fraction (SDS-PAGE) and the microstructure (TEM) of whole liquid egg treated with HPH and stored one week at 4°C. In the electrophoretic study, no changes were observed after the treatments neither after one week of refrigerated storage in the water-soluble proteins of the samples, indicating that no proteolysis was produced. The typical structure of the egg lipoprotein matrix was maintained after the HPH treatments and one week of refrigerated storage. However, a progressive disaggregation of the protein granules was observed, especially when high intensity HPH treatment was applied. It was attributed to the HPH treatment and the microstructural changes observed could affect the functionality of the whole liquid egg when it is used as an ingredient in foodstuffs.

Keywords: proteins; structire; egg; High Pressure Homogenisation Electrophoresis

Published: June 30, 2009  Show citation

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Marco-Molés R, Hernando I, Llorca E, Pérez-Munuera I. Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation. Czech J. Food Sci. 2009;27(Special Issue 1):S271-273. doi: 10.17221/1108-CJFS.
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