Abstract
The objective of this work was to examined the effect of short-chain xylooligosaccharides (XOS) as sweeteners on the foaming properties and physicochemical and rheological properties of hen egg white protein (EWP) under neutral conditions. The foaming properties, and solubility were determined by spectrometric methods, zeta potential was detected by zetasizer nano instrument, viscosity, rheological behaviors, and coagulation temperature are assessed by dynamic rheometer and protein structure were measured by Fourier transform infrared spectroscopy (FTIR). The foaming properties of the EWP-XOS complex were higher than those of EWP alone due to changes in the molecular structure of the protein. In addition, this study also showed that the physicochemical and rheological properties related to the foaming properties of EWP, including the solubility, zeta potential, viscosity, and elastic behavior, were increased by XOS addition. Furthermore, XOS supplementation increased the coagulation temperature of EWP due to improvements in the thermal stability of the protein. Alterations in the above properties may be due to EWP and XOS interactions via glycosylation, which were confirmed by FTIR analysis. The present study suggested that XOS enhanced the foam properties of EWP and therefore improved its application as a functional ingredient in foam-type food manufacturing or functional foods.
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