Impact of high-intensity ultrasound probe on the functionality of egg white proteins
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2014
Authors
Stefanovic, AndreaMijalković, Jelena
Dojčinović, Marina
Levic, Steva
Zuza Prastalo, Milena
Nedovic, Viktor
Knežević-Jugović, Zorica

Article (Published version)

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High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties.
In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis.
U...ltrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased.
These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.
Keywords:
High-intensity ultrasound probe / Egg white protein / Functional properties / Antioxidant and antimicrobial activitySource:
Journal of Hygienic Engineering and Design, 2014, 6, 215-224Publisher:
- Skopje, Macedonia : Consulting and Training Center - KEY
Funding / projects:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Stefanovic, Andrea AU - Mijalković, Jelena AU - Dojčinović, Marina AU - Levic, Steva AU - Zuza Prastalo, Milena AU - Nedovic, Viktor AU - Knežević-Jugović, Zorica PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6249 AB - High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties. PB - Skopje, Macedonia : Consulting and Training Center - KEY T2 - Journal of Hygienic Engineering and Design T1 - Impact of high-intensity ultrasound probe on the functionality of egg white proteins EP - 224 SP - 215 VL - 6 UR - https://hdl.handle.net/21.15107/rcub_technorep_6249 ER -
@article{ author = "Stefanovic, Andrea and Mijalković, Jelena and Dojčinović, Marina and Levic, Steva and Zuza Prastalo, Milena and Nedovic, Viktor and Knežević-Jugović, Zorica", year = "2014", abstract = "High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.", publisher = "Skopje, Macedonia : Consulting and Training Center - KEY", journal = "Journal of Hygienic Engineering and Design", title = "Impact of high-intensity ultrasound probe on the functionality of egg white proteins", pages = "224-215", volume = "6", url = "https://hdl.handle.net/21.15107/rcub_technorep_6249" }
Stefanovic, A., Mijalković, J., Dojčinović, M., Levic, S., Zuza Prastalo, M., Nedovic, V.,& Knežević-Jugović, Z.. (2014). Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design Skopje, Macedonia : Consulting and Training Center - KEY., 6, 215-224. https://hdl.handle.net/21.15107/rcub_technorep_6249
Stefanovic A, Mijalković J, Dojčinović M, Levic S, Zuza Prastalo M, Nedovic V, Knežević-Jugović Z. Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design. 2014;6:215-224. https://hdl.handle.net/21.15107/rcub_technorep_6249 .
Stefanovic, Andrea, Mijalković, Jelena, Dojčinović, Marina, Levic, Steva, Zuza Prastalo, Milena, Nedovic, Viktor, Knežević-Jugović, Zorica, "Impact of high-intensity ultrasound probe on the functionality of egg white proteins" in Journal of Hygienic Engineering and Design, 6 (2014):215-224, https://hdl.handle.net/21.15107/rcub_technorep_6249 .