Enzyme processing may offer new textures from egg protein

By Nathan Gray

- Last updated on GMT

Enzyme processing may offer new textures from egg protein

Related tags Food

Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new products.

Writing in theInternational Journal of Gastronomy and Food Science​, the research team noted that the development of new textures is essential to the success of high-end cuisine and mass market products alike – adding that while it is generally recognised that the development of successful products is a difficult and time-consuming task, “these textures are possible through technological and culinary innovations in a joint work between scientists and cooks.”

The new study, led by Marta Garcés Rimón from the Institute for Research in Food Science (CIAL), Spain, investigated the potential of obtaining new textures from egg proteins using enzymatic hydrolysis - a well-known method for increasing the added value of food proteins by modifying their physical and nutritional properties – from a food grade enzyme.

“This yielded novel gels with various textures – from smooth and creamy to rigid – and light foams with a high foaming capacity and ability to re-incorporate air once collapsed,” ​wrote the authors – adding that the study “indicates that it is possible to obtain novel gel and foam textures from whole egg, egg white and yolk by enzymatic hydrolysis, providing high added-value and healthy egg products.”

“These results are promising and it is envisaged that they will promote new investigations in the development of foods with novel textures,” ​said Garcés Rimón and her colleagues.

The authors that the egg-derived products developed in this work are cheap and contain very few additives in their composition.

“Moreover, the elaboration process is simple, fast and allows an optimum use, not only of the whole egg, but also of its fractions, yolk and white, with the absence of waste or by-products,”​ they said.

“Therefore, it provides the means to improve the techno-functional properties of the egg as an ingredient and to expand its use in new recipes, and in the development of new food products.”

Study details
egg-study
Image Credit: Garcés Rimón et al, International Journal of Gastronomy and Food Science

Pasteurized liquid egg white, yolk and whole egg were hydrolyzed with a food grade aminopeptidase from Aspergillus oryzae (Flavorpro 750 MDP, Biocatalysts). Before enzyme inactivation, several ingredients were added, including flavours and colours in liquid or powdered forms (salt, sugars, fruit or vegetal infusions).

The resulting foods were then characterised by sensory and texture profile analysis.

“In our study, the use of an aminopeptidase to hydrolyze egg proteins yielded novel gels with various textures – from smooth and creamy to rigid –, depending on the starter material and the process conditions, and light foams with a high foaming capacity and ability to re-incorporate air once collapsed,”​ said the authors.

“The products also exhibited a neutral, not-bitter flavour, very convenient for mixing with different flavourings in sugar or salty preparations,”​ they added.

Garcés-Rimón and colleagues also noted that one of the aims of the study had been to diversify and provide alternatives to dairy foods for people sensitive to these compounds. – adding that all of the products are lactose and milk protein-free, “while they have an appearance, texture taste and flavour similar to dairy products.”

Source: International Journal of Gastronomy and Food Science
Published online ahead of print, doi: 10.1016/j.ijgfs.2015.04.001
“Egg protein hydrolysates: New culinary textures”
Authors: M. Garcés-Rimón, et al

Related topics Science Sustainability Proteins

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