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. 2021 Sep 21;10(9):2238.
doi: 10.3390/foods10092238.

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Xin Li  1 , Yue-Meng Wang  2 , Cheng-Feng Sun  1 , Jian-Hao Lv  1 , Yan-Jun Yang  3
Affiliations

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Xin Li et al. Foods. .

Abstract

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

Keywords: egg yolk fractions; foaming properties; hydrolysates; interfacial properties; structural properties.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Foam capability (FC) and foam stability (FS) of egg white (EW) with egg yolk fractions, including egg yolk (EY), yolk plasma (EP) and yolk granule (EG) and their hydrolysates (hydrolyzed by lipase LP or phospholipase PLP).
Figure 2
Figure 2
Particle size distribution of sample dispersions under different treatments. (a) NEY, HEY, LEY and PEY (natural egg yolk, heated egg yolk, egg yolk hydrolyzed by lipids and egg yolk hydrolyzed by phospholipase, respectively). (b) NEP, HEP, LEP and PEP (natural egg yolk plasma, heated egg yolk plasma, egg yolk plasma hydrolyzed by lipids and egg yolk plasma hydrolyzed by phospholipase, respectively). (c) NEG, HEG, LEG and PEG (natural egg yolk granule, heated egg yolk granule, egg yolk granule hydrolyzed by lipids and egg yolk granule hydrolyzed by phospholipase, respectively).
Figure 3
Figure 3
Zeta potential of egg yolk fractions (egg yolk, plasma and granule) under different treatments (heat treatment, hydrolyzed by lipase and hydrolyzed by phospholipase). NEY, NEP and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively); HEY, HEP and HEG (heated egg yolk, heated egg plasma and heated egg granule, respectively); LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively); PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively).
Figure 4
Figure 4
Confocal images of sample dispersions under different treatments. (a) NEY, NEP and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively). (b) HEY, HEP and HEG (heated egg yolk, heated egg plasma and heated egg granule, respectively). (c) LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively). (d) PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively). Scale bars in images mean 20 μm.
Figure 5
Figure 5
SEM images of sample dispersions under different treatments. (a) NEY, NEP and NEG (natural egg yolk, natural egg plasma and natural egg granule, respectively). (b) LEY, LEP and LEG (egg yolk hydrolyzed by lipase, egg plasma hydrolyzed by lipase and egg granule hydrolyzed by lipase, respectively). (c) PEY, PEP and PEG (egg yolk hydrolyzed by phospholipase, egg plasma hydrolyzed by phospholipase and egg granule hydrolyzed by phospholipase, respectively). The red scale bar in the image means 20.0 μm.
Figure 6
Figure 6
Proposed schematic diagram of egg yolk plasma hydrolyzed by lipase and phospholipase.
Figure 7
Figure 7
Proposed schematic diagram of egg yolk granules hydrolyzed by lipase and phospholipase.
See this image and copyright information in PMC

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