Tóth Adrienn and Németh Csaba and Juhász Réka and Zeke Ildikó and Csehi Barbara and Bényi Dóra and Friedrich László: Effects of HPH processing at 400 MPa on proteins of liquid egg products. In: Review on agriculture and rural development, (5) 1-2. pp. 153-157. (2016)
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Abstract
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.
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Review on agriculture and rural development |
| Date: | 2016 |
| Volume: | 5 |
| Number: | 1-2 |
| ISSN: | 2063-4803 |
| Page Range: | pp. 153-157 |
| Language: | English |
| Publisher: | University of Szeged Faculty of Agriculture |
| Place of Publication: | Hódmezővásárhely |
| Related URLs: | http://acta.bibl.u-szeged.hu/46875/ |
| Uncontrolled Keywords: | Tojás - élelmiszer-higiénia, Tojás feldolgozása, Tojástermelés |
| Additional Information: | Bibliogr.: p. 156-157. ; ill. |
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies |
| Date Deposited: | 2017. Jul. 11. 12:25 |
| Last Modified: | 2024. Apr. 12. 14:07 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/48057 |
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