Abstract
Liquid egg white was concentrated by ultrafiltration (UF) or reverse osmosis (RO) using a Damrow PCI system (Fond du Lac, Wisconsin). After concentration, the egg white was spray dried in an Anhydro (Copenhagen, Denmark) spray drier. The UF treatment of egg white significantly (P<.05) increased solids from 11.40 to 23.24% while lowering glucose, sodium, and potassium levels in the albumen retentate to approximately 50% as compared with the initial level. No protein was lost into the permeate. The RO treatment also effectively concentrated egg white but glucose and sodium were not significantly reduced. The RO treatment initiated considerable foam as a result of the harsher shearing action. Neither UF or RO processing significantly affected angel cake volumes. Concentration with ultrafiltration improved gel strength which appeared to be related to higher protein content in the concentrated egg white. Polyacrylamide gel electrophoresis of concentrated egg white (RO or UF) indicated no changes in protein fractions. Bacterial loads were found to be acceptable in the retentate from egg white concentrated by either UF or RO, but were greater for UF-concentrated egg white.
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