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- W2149207181 abstract "In attempt to improve foaming properties of whole egg powder(WEP), WEP proteins were covalently attached to polysaccharide (maltodextrin) in a controlled aqueous solution through Maillard reaction. The optimum reaction conditions were as follows: reaction temperature was 50°C, reaction time was 120min, the weight ratio of maltodextrin:protein was 8‰. After modification, the foaming ability (FA) of WEP increased from 62.96% to 86.05%, the foaming stability(FS) increased from 20.67% to 38.97%. As the reaction proceeded, hydrophobicity and Surface SH groups increased, total SH groups and vailable lysine contents of M-WEP decreased. This results demonstrated that the Maillard reaction partially unfolds and polymerizes proteins of M-WEP and, consequently, improved foaming properties of WEP under certain controlled conditions." @default.
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- W2149207181 date "2012-07-01" @default.
- W2149207181 modified "2023-10-14" @default.
- W2149207181 title "Improvement of Foaming Properties of Whole Egg Powder through Maillard Reaction" @default.
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- W2149207181 doi "https://doi.org/10.4028/www.scientific.net/amr.554-556.1091" @default.
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