1. Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation
- Author
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Stéphane Pezennec, Françoise Nau, Yann Desfougères, Franck Artzner, Valérie Lechevalier, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Biophysique, Institut de Physique de Rennes (IPR), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS)-Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS)-Université de Rennes 1 (UR1), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS)
- Subjects
Dry-heating ,MESH: Hydrogen-Ion Concentration ,Time Factors ,Food Handling ,ph ,030309 nutrition & dietetics ,Protein aggregation ,food proteins ,Whey protein isolate ,chemistry.chemical_compound ,MESH: Heating ,hen egg white lysozyme ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,air-water-interface ,functional-properties ,Food Industry ,Organic chemistry ,MESH: Animals ,Solubility ,0303 health sciences ,MESH: Kinetics ,biology ,Chemistry ,MESH: Chickens ,ovalbumin ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,040401 food science ,MESH: Food Industry ,whey-protein isolate ,aggregate ,[SDV.IDA.SMA]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.sma ,Female ,foaming properties ,Lysozyme ,General Agricultural and Biological Sciences ,MESH: Food Handling ,Egg white ,Surface Properties ,Foaming agent ,Heating ,03 medical and health sciences ,0404 agricultural biotechnology ,Adsorption ,Animals ,surface ,[SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology ,[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM] ,MESH: Surface Properties ,MESH: Time Factors ,General Chemistry ,MESH: Solubility ,Kinetics ,Chemical engineering ,adsorption ,Ionic strength ,gelling properties ,polysaccharide ,MESH: Muramidase ,biology.protein ,Muramidase ,Chickens ,MESH: Female - Abstract
International audience; Dry-heating is considered to be one of the most promising approaches to improving the functionality of food proteins. It has been shown that even if only minor structural modifications occur during dry-heating, the foaming properties of proteins are highly improved. With the recent results obtained in the field of foam stabilization by nanoparticles or protein aggregates in mind, a study was undertaken on the impact of dry-heating of lysozyme, used as a model protein, on its foaming properties. This work highlighted the fact that dry-heated hen egg white lysozyme simultaneously exhibited enhanced foaming properties and aggregation capacity. Although the conditions that favored bulk aggregation (high ionic strength, pH, treatment duration, and protein concentration) also favored foaming properties, the large bulk aggregates were not essential to obtain the best functionality. It is envisaged that heat-treated lysozyme may self-associate at the air/water interface, stabilizing air bubbles.
- Published
- 2008
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