|نسخه تمام متن
|13 صفحه PDF
- Pasteurisation up to 10Â minÂ at 60Â Â°C improves whole egg functionalities.
- Pasteurisation between 62 and 64Â Â°C (up to 10min) preserves whole egg functionalities.
- Pasteurisation over 64Â Â°C decreases whole egg functionalities.
Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate the impact of a wide range of pasteurisation rates (among those classically used in industry) on the interfacial properties, inÂ vitro digestibility and antigenicity of whole egg proteins, in order to optimize the unit operation parameters to ensure all whole egg qualities. Pasteurisation from 4 to 10Â minÂ at 60Â Â°C improved protein interfacial properties, inÂ vitro digestibility and decreased ovomucoïd antigenicity but did not significantly change ovotransferrin and lysozyme antigenicity. On the opposite, pasteurisation from 4 to 10Â minÂ at 66Â Â°C decreased protein inÂ vitro digestibility and increased drastically ovotransferrin antigenicity. Pasteurisation from 4 to 10Â minÂ at 60Â Â°C enabled to reach all whole egg properties, but for safety reasons, higher pasteurisation rates at 62 or 64Â Â°C are good compromises to ensure microbiological safety without excessively damaging the functional properties.
Journal: Journal of Food Engineering - Volume 195, February 2017, Pages 137-149