Effects of HPH processing at 400 MPa on proteins of liquid egg products

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. Review on agriculture and rural development, (5) 1-2. pp. 153-157. (2016)

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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
Page Range: pp. 153-157
ISSN: 2063-4803
Uncontrolled Keywords: Tojás - élelmiszer-higiénia, Tojás feldolgozása, Tojástermelés
Additional Information: Illusztrációval, bibliogr.: p. 156-157.
Date Deposited: 2017. Jul. 11. 12:25
Last Modified: 2018. Jun. 25. 09:23
URI: http://acta.bibl.u-szeged.hu/id/eprint/48057

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