Thermal aggregation of egg white proteins as affected by saccharides

Document Type: Original research


Department of Food Science and Technology, Razi Food chemistry Lab. Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran


Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of heat-treated EWP solutions, indicated the reasonable characteristics of heat-treated protein as affected by saccharides (especially maltodextrin). Heat stability of EWP was increased in the presence of either CMC, pectin, sucrose or maltodextrin, as shown by a decrement in turbidity and an increase in solubility and HCT. The Fourier transform infrared spectroscopy analysis was also utilized to observe the EWP’s secondary structure in the presence of saccharides before and after heat treatment. Analyses manifested the enhanced heat stability of proteins in the presence of saccharides by indicating fewer changes in egg white’s physicochemical properties.


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