![]() ![]() Journal of Agricultural and Food Chemistry, 49(8), 3957–3964. Correlation of the protein structure and gelling properties in dried egg white products. Handa, A., Hayashi, K., Shidara, H., & Kuroda, N. ![]() Journal of Food Engineering, 99(1), 92–97. State diagram of dates: glass transition, freezing curve and maximal-freeze-concentration condition. Journal of Applied Chemistry, 2, 493–500. Ideal copolymers and the second order transitions of synthetic rubbers. Solubility and density of egg white proteins: Effect of pH and saline concentration. Journal of Food Engineering, 93(1), 52–58.įerreira Machado, F., Coimbra, J. Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability. J., Talens, P., Moraga, G., & Martínez-Navarrete, N. Journal of the Science of Food and Agriculture, 26(1), 73–83.įabra, M. A differential scanning calorimetric study of the stability of egg white to heat denaturation. ![]() Influence of sugar composition on water sorption isotherms and on glass transition in apricots. Food and Bioprocess Technology, 7(10), 1–11.ĭjendoubi Mrad, N., Bonazzi, C., Boudhrioua, N., Kechaou, N., & Courtois, F. Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics, distribution, and status of water in osmotically dehydrated strawberry: a combined NMR and DSC study. Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. A., Khemakhem, M., Belgith, H., & Attia, H. Gaithersberg: Association of Official Analytical Chemists.Īyadi, M. Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning. The results are useful for selecting the optimal process and storage conditions for dried and frozen egg whites.Īcevedo, N., Schebor, C., & Buera, M. But the Guggenheim-Anderson-de Boer (GAB) monolayer water contents of the SD and FD egg white powders were similar. The heat denaturation of egg white proteins and different protein solubility (water-binding capacity) may cause the different thermal transitions between SD and FD egg whites. The unfreezable water content and the corresponding characteristic end point of freezing ( T m ′) u of the SD samples were both greater than those of the FD samples. For the SD and FD samples containing freezable water (0.32–0.72 and 0.31–0.73 g water/g sample (w.b.) in SD and FD samples), the glass transitions were not detected, and only the freezing points ( T F) and the end point of freezing ( T m ′) were observed. The T g was only detected in SD egg whites with low water contents (0.039–0.093 g water/g sample (w.b.)). ![]() However, it was difficult to identify the glass transition temperature ( T g) of the egg whites. For the SD and FD samples containing unfreezable water (0.039–0.282 and 0.043–0.206 g water/g sample (w.b.) in SD and FD samples), the denaturation temperatures ( T d) of ovotransferrin and ovalbumin were observed in both the SD and FD samples. The thermal transitions of spray-dried (SD) and freeze-dried (FD) egg whites containing unfreezable water (i.e., lower water contents) and freezable water (i.e., higher water contents) were measured by differential scanning calorimetry (DSC). ![]()
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