Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance.

The application of industrial egg white powder (EWP) was limited by the relatively poor foaming properties. Microwave treatment was proposed to be a creative and efficient technology to improve the functionality of EWP. This study focused on the physicochemical properties and baking performance of EWP undergoing microwave treatment at the presence of maltodextrin (MD). The solubility, fluorescent properties, molecular weight and secondary structure of protein were investigated to verify the glycation and structure transformation. The baking performance of the modified EWP was thoroughly investigated by foaming properties, specific volume, water content, microstructure, and sensory analysis. The microwave treated EWP at presence of MD showed smaller particle size and higher surface hydrophobicity than untreated EWP. The result of molecular weight distribution and FTIR spectrum verified the covalent binding of –OH abundant MD on the EWP molecule. The foaming ability of EWP after microwave treatment was increased from 4.84 mL/g to 6.18 mL/g at the presence of MD. The enhanced hydrophobic interaction and hydrogen bonding between protein molecules were the main beneficial factors affecting foaming properties and baking performance of EWP. This study was meaningful for promoting the application of microwave-assisted glycosylation reaction in the functional modification of proteins. [Display omitted] • Microwave assisted Maillard reaction between of egg white protein (EWP) and Maltodextrin (MD). • Glycated EWP was characterized by structural expansion and hydroxyl enrichment. • Foaming ability of EWP was greatly improved after glycation related to the water holding ability. • Glycated EWP showed excellent baking performance. [ABSTRACT FROM AUTHOR]