Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage

AbstractThermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.

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Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation

Journal of Agricultural and Food Chemistry ◽

10.1021/jf703715j ◽

2008 ◽

Vol 56 (13) ◽

pp. 5120-5128 ◽

Cited By ~ 22

Author(s):

Yann Desfougères ◽

Valérie Lechevalier ◽

Stéphane Pezennec ◽

Franck Artzner ◽

Françoise Nau

Keyword(s):

Egg White ◽

Hen Egg White Lysozyme ◽

Foaming Agent ◽

Egg White Lysozyme ◽

Dry Heating ◽

Hen Egg White ◽

Hen Egg

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Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating

Journal of Fungi ◽

10.3390/jof7080614 ◽

2021 ◽

Vol 7 (8) ◽

pp. 614

Author(s):

Seyda Cavusoglu ◽

Yusuf Uzun ◽

Nurettin Yilmaz ◽

Sezai Ercisli ◽

Erkan Eren ◽

...

Keyword(s):

Sodium Alginate ◽

Egg White ◽

Edible Coatings ◽

Egg White Protein ◽

Long Term Storage ◽

Button Mushrooms ◽

And Storage ◽

Term Storage

Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

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Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Food and Bioprocess Technology ◽

10.1007/s11947-020-02549-z ◽

2020 ◽

Vol 13 (12) ◽

pp. 2094-2103

Author(s):

Kentaro Sakai ◽

Jung Hyun Lee ◽

Chawalit Kocharunchitt ◽

Tom Ross ◽

Ian Jenson ◽

...

Keyword(s):

Maillard Reaction ◽

Visual Monitoring ◽

Long Term Storage ◽

Time Temperature Integrator ◽

Term Storage

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Inactivation of hen egg-white lysozyme. The azide radical

Journal de Chimie Physique ◽

10.1051/jcp/1997940356 ◽

1997 ◽

Vol 94 ◽

pp. 356-364 ◽

Cited By ~ 3

Author(s):

M Faraggi ◽

E Bettelheim ◽

M Weinstein

Keyword(s):

Egg White ◽

Hen Egg White Lysozyme ◽

Egg White Lysozyme ◽

Hen Egg White ◽

Hen Egg

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Modelling of Moisture Movement in Wood during Outdoor Storage

Nonlinear Analysis Modelling and Control ◽

10.15388/na.2001.6.1.15210 ◽

2001 ◽

Vol 6 (2) ◽

pp. 3-14 ◽

Cited By ~ 23

Author(s):

R. Baronas ◽

F. Ivanauskas ◽

I. Juodeikienė ◽

A. Kajalavičius

Keyword(s):

Experimental Data ◽

Finite Difference ◽

Climatic Conditions ◽

Two Dimensional ◽

Moisture Movement ◽

Finite Difference Technique ◽

Long Term Storage ◽

Space Formulation ◽

Term Storage

A model of moisture movement in wood is presented in this paper in a two-dimensional-in-space formulation. The finite-difference technique has been used in order to obtain the solution of the problem. The model was applied to predict the moisture content in sawn boards from pine during long term storage under outdoor climatic conditions. The satisfactory agreement between the numerical solution and experimental data was obtained.

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