Effects of HPH processing at 400 MPa on proteins of liquid egg products
In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was stud...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged Faculty of Agriculture
Hódmezővásárhely
2016
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| Sorozat: | Review on agriculture and rural development
5 No. 1-2 |
| Kulcsszavak: | Tojás - élelmiszer-higiénia, Tojás feldolgozása, Tojástermelés |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/48057 |
| Tartalmi kivonat: | In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was studied at 400 MPa 600 s on proteins of liquid egg products (egg yolk, LEY and whole egg, LWE). Thermo-physical, calorimetrical properties were examined on Micro DSC III (differential scanning calorimeter). Our result show that whole egg’s proteins are not desaturated by HHP, but 40% of egg yolk’s proteins had denaturation caused by processing. Aggregation and separation of protein groups can be observed by both products. Changes in protein structures caused texture modifications. |
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| Terjedelem/Fizikai jellemzők: | 153-157 |
| ISSN: | 2063-4803 |