Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg.

Foods · 2023 · PMC10094217 · PMID 37048294

Europe PMC DOI

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a decreasing trendno p-value reported

When the heating time was constant, the protein solubility decreased by 17.94% (55 °C), 24.55% (58 °C), 26.89% (61 °C), 35.77% (64 °C) and 41.29% (64 °C), respectively, which shows a decreasing trend.

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an overall trendno p-value reported

The sulfhydryl content of LWE showed an overall trend of first increasing and then decreasing after heat treatment from 55 to 64 °C.

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showed a trendno p-value reported

At 61 °C, the foaming activity showed a trend of first increasing and then decreasing, which was better than that of the control group.

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