Egg White Research Articles

Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues

Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauche-gauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg–g–g disulfide bonds coincide with rapid foam collapse, while the tyrosine I850/I830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.

Microbiological investigation of bacteria in raw eggs obtained from Obafemi Awolowo University, Nigeria

This study aimed to investigate the bacterial load and antibiotic susceptibility of bacteria isolated from uncooked eggs, with the goal of assessing potential health risks associated with their consumption. Six uncooked egg samples were collected, including samples from the eggshell, egg yolk, egg albumen, and their mixture. Bacterial enumeration was performed using the serial dilution and pour plate method on nutrient agar and MacConkey agar. Bacterial isolates were identified based on morphological and biochemical characteristics using Bergey's Manual of Determinative Bacteriology. Antibiotic susceptibility testing was conducted using the disc diffusion method on Mueller Hinton agar. The mean total bacterial load in the egg samples ranged from 3.6 x 10^4 to 5.0 x 104 CFU/ml, with coliforms ranging from 2.5 x 103 to 3.0 x 104 colony-forming unit per ml. A total of 48 isolates were obtained and identified, consisting of 13 Gram-negative and 35 Gram-positive bacteria. The identified bacteria exhibited varied susceptibility and resistance patterns to antibiotics. Gram-negative bacteria showed 100% susceptibility to gentamycin, ofloxacin, pefloxacin, and ciprofloxacin, except for Neisseria denitrificans, while demonstrating 100% resistance to nitrofurantoin, augmentin, and ceftriaxone. Most Gram-positive bacteria were susceptible to Pefloxacin and Streptomycin. Some isolates displayed resistance to multiple antibiotic classes, with Micrococcus varians and Bacillus laterosporus showing resistance to 6 and 7 different classes of antibiotics, respectively. The study findings emphasize the potential health risks associated with consuming uncooked eggs due to the presence of multiple antibiotic-resistant bacteria. These findings highlight the importance of proper cooking and handling practices for eggs to minimize the risk of foodborne infections caused by antibiotic-resistant bacteria. It underscores the need for awareness and implementation of appropriate food safety measures to safeguard public health.

A study on egg quality and hatching traits of indigenous and exotic chickens reared in Silte zone, Southern Ethiopia

The objective of this study was to evaluate egg quality and hatchability of indigenous and exotic chickens in the midland, lowland, and highland agroecological zones of the Silte zone. One district was selected from each agroecological zone, and a total of 399 households (133 from each district) were randomly chosen from six purposefully selected Kebles to collect data on egg hatchability. For external and internal egg quality evaluation, 300 eggs (150 from indigenous and 150 from exotic chickens from each agroecology) were collected. The study found that Sasso chickens had better egg quality in terms of egg weight, yolk width, yolk height, albumen height, yolk index, and Haugh unit compared to indigenous chickens in both the highland and lowland areas. In the highland area, Sasso chickens had higher values for egg weight, yolk width, yolk height, albumen height, yolk index, and Haugh unit compared to the lowland area. This suggests that Sasso chickens performed better in terms of egg quality in both the highland and lowland areas compared to indigenous chickens. The hatchability percentages of Sasso and Koekoek chickens were 70.8 ± 14.1 and 69.7 ± 12.7, respectively, in the midland area. This suggests that Sasso and Koekoek chickens performed well in terms of hatchability, followed by indigenous chicken eggs. However, approximately 68% of respondents did not use exotic chicken eggs for hatching. The study suggests that practicing hatching of exotic chicken eggs could be beneficial in increasing the productivity of indigenous chickens.

Porous polymer monoliths with complementary retention mechanisms for online solid-phase extraction liquid chromatography to determine lysozyme in egg white

Porous polymer monoliths with complementary retention mechanisms for online solid-phase extraction liquid chromatography to determine lysozyme in egg white

Evaluation of Heavy Metals Concentration in Poultry Feed and Poultry Products

The study was conducted to determine absorption of essential and non- essential trace minerals from poultry feed to poultry products. Poultry feed, liver, muscles and egg samples were collected from six poultry farms of Rawalpindi and Islamabad. Mercury, Lead, Cadmium, Chromium and Iron were analysed in the samples using Inductively Coupled Plasma Optical Emission Spectrophotometer. Iron, Lead and Chromium exceeded the permissible limits set by World Health Organization and National Research Council in Poultry feed. Lead was high in liver, breast muscles, thigh muscles, egg albumen and egg yolk. Chromium was found in feed, egg yolk, egg albumen and two (02) of the liver and breast muscle samples. Mercury was not detected in any of the samples. Liver contains significantly higher concentration of detected heavy metals as compared to thigh and breast muscles and egg yolk contained significantly high concentrations of Iron, Cadmium and Lead as compared to egg albumen. Standards requirements for feed manufacturers and poultry farmers should be maintained to monitor and mitigate routes of entry of contaminants in the food chain.

Foaming the polyvinyl acetate (PVA) and poly urethane (PU) wood adhesive and characterization

In this study, polyvinyl acetate (PVA) and polyurethane (PU) wood adhesives were foamed. It was aimed to achieve adhesive savings by allowing the adhesives to cover a larger surface area through foaming. Egg white (EW), wheat flour (WF), and Sodium Lauretha Sulfate (SLES) were used as foaming agents for the adhesives. The foaming agents were mechanically mixed within a glass container to foaming, and then adhesive was added to the foam and mixed again using a mechanical mixer. The characterization of the foamed adhesives was conducted through viscosity and perpendicular adhesive strength (PB)analyses according to TSE standards. According to the analysis results, it has been determined that foaming PU adhesive with foaming agents is more successful. The foam stability of PVA adhesive was significantly low, as the foam completely deflated after approximately 30 minutes. The addition of EW and WF to PU resulted in a more solid and rigid foam. Thanks to this characteristic, PU foams can be used in the production of wood sandwich panels. According to the study results, further research is anticipated to be conducted on the foaming of PU adhesive, and the obtained foams are predicted to be used in the furniture industry for panel production.

The improving effect of soybean isoflavones on ovarian function in older laying hens

Emerging evidence suggests an association between estrogen levels and reduced egg-laying performance as the layer became old. Since soy isoflavones (SF) have estrogen-mimic effects, whether it can enhance production performance and ovarian function of older layers is still not known. A total of 160 Lohmann pink layers (66-wk-old) were used in a 2×2 factorial design, which included 2 egg-laying levels [low (76.89 ± 1.65%; LOW) and normal (84.96 ± 1.01%; NOR)] and 2 different dietary groups [0 mg/kg SF, 20 mg/kg SF] were used. The results showed the NOR group had higher egg-laying rate, egg mass, and feed efficiency during the all phases (P(laying) < 0.05). The unqualified egg rate was lower in NOR group (9-12 wk, 1-12 wk) (P(laying) < 0.05). Dietary supplementation with SF increased the egg-laying rate and feed efficiency (5-8 wk, 9-12 wk, 1-12 wk), increased egg mass (9-12 wk, 1-12 wk) (P(SF) < 0.05). The NOR layers presented higher eggshell quality (redness, yellowness, brightness, eggshell ratio) at 12 wk (P(laying) < 0.05). Eggshell quality was found to be improved by SF (eggshell strength and eggshell thickness), egg albumen quality (higher albumen height and Haugh unit) at 12 wk (P(SF) < 0.05). Supplementing with SF led to an increase in eggshell strength in LOW group (P(laying*SF) < 0.05). The higher serum lever of glucose (GLU) and lower serum lever of follicle stimulating hormone (FSH) were in NOR group (P(laying) < 0.05). Supplementing SF in diets increased serum of estradiol (E2) and insulin-like growth factors-1 (IGF-1), decreased serum of FSH (P(SF) < 0.05). The NOR layers presented lower estrogen receptor α (ERα), estrogen receptor β (ERβ), B lymphoma 2 associated X protein (Bax), cytochrome c (Cytc), interleukin 6 (IL-6), caspase3, caspase9, IKKα, P50, and P65 expression in the ovary (P(laying) < 0.05). Dietary SF supplementation decreased the anti-Müllerian hormone receptor (AMHR), Bax, caspase3, caspase9, Cytc, IL-6, IKKα, P50, P65 expression in the ovary (P(SF) < 0.05). These findings indicated that layers with NOR group had higher production performance, egg quality, and ovarian function, while dietary supplementation with SF improved production performance and ovarian function by reducing inflammation and apoptosis-related genes expression in ovary.

Sea turtle egg yolk and albumen as biomonitoring matrices for maternal burdens of organic pollutants

To establish the use of eggs as biomonitoring tools for maternal body burdens, we investigated the mother-to-egg ratio of 56 PCB, 12 OCP and 34 PBDE unique compounds from maternal plasma into replicate egg yolk and albumen samples in the loggerhead turtle (Caretta caretta) as a case study of a threatened migratory marine species. We applied robust Regression on Order Statistics to fully account for the information in both censored and uncensored data. Our results added new insights into the use of yolk as a suitable biomonitoring matrix; the difference between yolk and albumen which were previously analysed as a homogeneous mixture; and the value of accounting for censored data. Overall, compound-specific mother-to-egg ratios need to be considered when translating yolk levels back to maternal pollution burdens, and when assessing the risk to the subsequent generations of turtle embryos.

Evaluation of Heavy Metals Concentration in Poultry Feed and Poultry Products

The study was conducted to determine the absorption of essential and non-essential trace minerals from poultry feed to poultry products. Poultry feed, liver, muscles, and egg samples were collected from six poultry farms in Rawalpindi and Islamabad. Mercury, Lead, Cadmium, Chromium, and Iron were analyzed in the samples using Inductively Coupled Plasma Optical Emission Spectrophotometer. Iron, Lead, and Chromium exceeded the permissible limits set by World Health Organization and National Research Council in Poultry feed. Lead was high in the liver, breast muscles, thigh muscles, egg albumen, and egg yolk. Chromium was found in feed, egg yolk, egg albumen, and two (02) of the liver and breast muscle samples. Mercury was not detected in any of the samples. The liver contains significantly higher concentrations of detected heavy metals as compared to thigh and breast muscles and egg yolk contained significantly high concentrations of Iron, Cadmium, and Lead as compared to egg albumen. Standards requirements for feed manufacturers and poultry farmers should be maintained to monitor and mitigate routes of entry of contaminants in the food chain.

A novel oleogel based on porous microgel from egg white

In this study, oleogel was prepared by oil absorption using egg white microgel (EWM), and the EWM was obtained through microwave hydrothermal treatment, freeze-thawing, ethanol solvent replacement, atmospheric drying and ball milling pulverization. Compared with water bath and hydrothermal method, microwave hydrothermal treatment had higher heating efficiency to form egg white hydrogel (EWH). Ethanol solvent exchange reduced the surface tension from water evaporation, allowing the porous structure of EWH to be maintained during atmospheric pressure drying, while EWH structure collapsed without solvent exchange. Ball milling made EWM present smaller particle size and higher specific surface area than common pulverization, owing excellent oil holding ability (1.24 ± 0.04 g/g) and great ability to form networks in oil. Compared to control oleogel based on microgel without solvent exchange or by common pulverization, EWM oleogel showed higher viscosity and gelatinability, which was beneficial to the improvement of oxidation stability. This oleogel can be further used as the solid fat alternative or bioactive substance delivery carriers in food industry.

Comparative Evaluation of Maintenance of Cell Viability of an Experimental Transport Media "Ringer's Lactate" with Dextrose Normal Saline ORS Egg White and Infant Milk Formula for Transportation of an Avulsed Tooth.

The viability of the periodontal ligament (PDL) cells on the root surface of the avulsed tooth determines the prognosis of the replanted tooth, which in turn is determined by a suitable transport medium in which the tooth was stored. The aim of the present study is to evaluate and compare the effectiveness of Ringer's lactate (RL) as a storage medium for an avulsed tooth in maintaining the PDL cell viability with dextrose normal saline (DNS), oral rehydration salt (ORS), egg white (EW), and infant milk formula (IMF). A total of 85 freshly extracted human teeth were divided into five experimental groups and two control groups. The positive and negative controls corresponded to 0-minute and 8-hour dry time, respectively. The experimental teeth were stored dry for 30 minutes and then immersed in one of five experimental media (RL, DNS, ORS, EW, and IMF) for 45 minutes. The teeth were then treated with collagenase type III and trypsin for 10 minutes. The number of viable PDL cells was counted with a hemocytometer and analyzed. Statistical analysis showed that IMF, RL, and EW had no statistically significant differences among them in maintaining the viability of the PDL cells but were significantly better than DNS. No statistically significant difference between RL, EW, and ORS in the number of viable PDL cells. Infant milk formula (IMF), RL, and EW showed similar results within the parameters of the study; they can be used as alternative storage media for avulsed teeth. DNS showed poor results, and ORS could serve as short-term storage media if the other solutions are not readily available. The search for an appropriate storage media with favorable pH and osmolality along with easy availability is the basic thought behind this study. Kumar P, Kotumachagi SS, Fabi AJ, et al. Comparative Evaluation of Maintenance of Cell Viability of an Experimental Transport Media "Ringer's Lactate" with Dextrose Normal Saline ORS Egg White and Infant Milk Formula for Transportation of an Avulsed Tooth. Int J Clin Pediatr Dent 2023;16(3):453-458.

Adipokines expression in reproductive tract, egg white and embryonic annexes in hen

In mammals, molecules mainly secreted by white adipose tissue named adipokines are also synthetized locally in the reproductive tract and are able to influence reproductive functions. In avian species, previous studies indicated that the adipokine chemerin is highly abundant in the albumen, compared to the yolk and this was associated to high chemerin expression in the magnum. In addition, the authors observed that chemerin and its receptors are expressed by allantoic and amniotic membranes and chemerin is present in fluids during the embryo development. Here, we studied other adipokines, including adiponectin, visfatin, apelin, and adipolin in egg white and their known receptors in the active (egg-laying hen) and regressed (hen not laying) oviduct and embryonic annexes during embryo development. By using Western blot, RT-qPCR analysis and immunohistochemistry, we demonstrated the expression of different adipokines in the egg albumen (visfatin) and the reproductive tract (adiponectin, visfatin, apelin, adipolin, and their cognate receptors) according the position of egg in the oviduct. We showed that the expression of adipokines and adipokines receptors was strongly reduced in the regressed oviducts (arrested laying hen). Results indicated that visfatin and adiponectin appeared at ED11 to 14 and increased until ED18 in amniotic fluid whereas it was found from ED7 and was unchanged during embryo development in allantoic fluid. Taken together, adipokines and their receptors are expressed in the egg white, the reproductive tract and the embryonic annexes. Data obtained suggest important functions of theses metabolic hormones during the chicken embryo development. Thus, adipokines could be potential biomarkers to improve the embryo development.

Effect of Use Different of L-Carnitine on Productive Performance on Egg of Two Breeds of Japanese Quail

This study was conducted on 270 quail females at the age of 42 days from two strains of Japanese quail, the desert and white, in order to show the effect of the strain and the levels of carnitine (0,200,250) mg carnitine/kg feed by three treatments and three replicates for each strain during the egg production stage (42-101) days. The results of study showed that there was a significant difference (p≤0.05) for the effect of strain on the number of eggs, the ratio of egg production HD%, the height of albumen, and the height of yolk, while there were no significant differences in egg weight, total egg mass, egg white ratio, yolk ratio, shell ratio shell thickness, yolk diameter, feed consumption rate, and feed conversion efficiency and mortlity ratio. The results showed, in relation to the effect of carnitine levels, that there were a significant differences (p≤0.05) in the characteristics of egg weight, total egg number, total egg mass, HD% egg albumen height, and yolk diameter, while the differences were not significant in the characteristics of whiteness and yolk ratio, shell, thickness of shell,, feed consumption rate (g/bird), feed conversion efficiency g/g egg, and mortality ratio. As for the effect of the interaction between the quail strains and three levels of carnitine, the results of the statistical analysis showed that there were significant differences (p≤0.05) in the egg weight, the number and the mass of the total egg, HD%, the ratio of whiteness, yolk, shell, height and diameter of the albumen, feed consumption rate, and feed conversion efficiency, while the difference were not significant in the ratio of yolk, thickness of shell, height of yolk and the ratio of mortality

Thermal Behavior of Pea and Egg White Protein Mixtures.

The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI). Ten-percentage-by-weight protein suspensions prepared with different PPI/EW weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0 were analyzed by differential scanning calorimetry (DSC) and dynamic rheology in temperature sweep mode (T < 100 °C). The DSC data revealed changes in the thermal denaturation temperatures (Td) of ovotransferrin, lysozyme, and pea legumin, supposing interactions between proteins. Denaturation enthalpy (∆H) showed a high pH dependence related to pea protein unfolding in alkaline conditions and solubility loss of some proteins in admixture. Upon temperature sweeps (25-95 °C), the elastic modulus (G') of the mixtures increased significantly with the EW content, indicating that the gel formation was governed by the EW protein. Two thermal sol-gel transitions were found in EW-containing systems. In particular, the first sol-gel transition shifted by approximately +2-3 °C at pH 9.0, probably by a steric hindering effect due to the presence of denatured and non-associated pea globulins at this pH.

The effects of different choice feeding methods on laying hen performance, egg quality, and profitability

This study was conducted to investigate the effects of using whole wheat in choice feeding on performance, egg quality, and income of laying hens. In the study, a total of 160-Hyline W-80 white commercial laying hens aged 28 weeks were divided into four treatment groups and fed for 84 days. The treatment groups were as follows: 1) Control (C, standard commercial laying hen feed), 2) C feed+choice feeding continuously with whole wheat in a separate cup (CW), 3) C feed+weekly intermittent choice feeding with whole wheat in a separate cup (WW), 4) C feed+choice feeding with continuous whole wheat+limestone together in a separate cup (WL). Choice feeding by using whole wheat methods (continuous, weekly intermittent, and with limestone) caused a significant decrease in the live weight change of laying hens (P&amp;lt;0.01), increased feed consumption, and feed conversion ratio compared to the control group (P&amp;lt;0.05). Total egg yield and egg weight were not affected by choice feeding with whole wheat methods (P&amp;gt;0.05). Choice feeding by using whole wheat caused a decrease in total eggshell weight, thickness, shell weight per unit area, and egg yolk color (P&amp;lt;0.01). However, it did not significantly affect the egg shell ratio, surface area, albumen height, and Haugh unit values of eggs (P&amp;gt;0.05). Also, total production costs, egg sales income, and net profit values were similar in all groups (P&amp;gt;0.05). In conclusion, the choice feeding by using whole wheat in laying hens did not affect the performance and economic parameters negatively; however, it caused reductions in some egg quality values.

EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

The purpose of this research was to examine the impact of storing table hen eggs in egg cardboard viol, plastic box viol, and cardboard box viols at various temperatures on the egg qualities. A total of 300 table chicken eggs were used in the study. The eggs were randomly distributed into three groups: standard cardboard viol, plastic box viol, and cardboard box viol. The eggs were stored at room temperature and in the refrigerator for 28 days. On the 0, 7, 14, 21, and 28 days of the experiment, ten eggs from each group were analyzed for egg weight loss, egg shell strength, Haugh unit, yolk index, and albumen pH. Viol type x storage temperature interaction effect was significant (P &amp;lt;0.05) only on egg weight loss, but its effect on other properties was insignificant. After 28 days of storage, egg weight loss was statistically insignificant between eggs stored in plastic box viols at 25℃ and eggs stored in cardboard viols at 4℃. The effect of viol types on egg shell strength, yolk index, Haugh unit, and albumen pH was insignificant. Egg weight loss was found to be better in plastic box viols than in other groups (P &amp;lt;0.05). Eggs stored in refrigerator conditions are better than egg stored room conditions in terms of egg quality criteria except eggshell strength (P &amp;lt;0.05). As a result, it would be more appropriate to store eggs in plastic box viols in order to preserve egg quality for a longer period of time

Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering.

Innovative materials are needed to produce scaffolds for various tissue engineering and regenerative medicine (TERM) applications, including tissue models. Materials derived from natural sources that offer low production costs, easy availability, and high bioactivity are highly preferred. Chicken egg white (EW) is an overlooked protein-based material. Whilst its combination with the biopolymer gelatin has been investigated in the food technology industry, mixed hydrocolloids of EW and gelatin have not been reported in TERM. This paper investigates these hydrocolloids as a suitable platform for hydrogel-based tissue engineering, including 2D coating films, miniaturized 3D hydrogels in microfluidic devices, and 3D hydrogel scaffolds. Rheological assessment of the hydrocolloid solutions suggested that temperature and EW concentration can be used to fine-tune the viscosity of the ensuing gels. Fabricated thin 2D hydrocolloid films presented globular nano-topography and in vitro cell work showed that the mixed hydrocolloids had increased cell growth compared with EW films. Results showed that hydrocolloids of EW and gelatin can be used for creating a 3D hydrogel environment for cell studies inside microfluidic devices. Finally, 3D hydrogel scaffolds were fabricated by sequential temperature-dependent gelation followed by chemical cross-linking of the polymeric network of the hydrogel for added mechanical strength and stability. These 3D hydrogel scaffolds displayed pores, lamellae, globular nano-topography, tunable mechanical properties, high affinity for water, and cell proliferation and penetration properties. In conclusion, the large range of properties and characteristics of these materials provide a strong potential for a large variety of TERM applications, including cancer models, organoid growth, compatibility with bioprinting, or implantable devices.

Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs

AbstractCoatings of rice flour (RF), reinforced or not with rosemary essential oil (ROS), were used to evaluate changes in the internal quality of quail eggs stored at room temperature. Quality parameters [egg weight loss (EWL, %), Haugh unit (HU), yolk index (YI), albumen and yolk pH], microbiological (counts of total aerobic mesophilic bacteria and Enterobacteriaceae) and sensory (colour, aroma, odour, texture, taste, and general acceptability) parameters were evaluated during the experiment. Compared to the number of total aerobic mesophilic bacteria on the shell of uncoated eggs (2.02 ± 0.49; 1.78 ± 0.20 log10 CFU mL−1), RF/ROS exhibited significant inhibition effects for these bacteria on 0. (1.16 ± 0.25 log10 CFU mL−1) and 21. (0.84 ± 0.11 log10 CFU mL−1) days of storage at room temperature. On days 7, 14, and 21, RF had no effect on HU (P &gt; 0.05), but eggs coated with RF/ROS had significantly higher HU (P &lt; 0.05) than uncoated eggs from day 14, maintaining grade AA (73.88 ± 2.67) on day 21, while uncoated eggs had grade A (68.90 ± 1.55) at that time. The RF coating reinforced with ROS was a bioactive, efficient, and safe formulation for application based on internal quality, microbiological and sensorial aspects of quail eggs.

Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter

AbstractMembrane filtration has a promising advantage in the processing of egg products. In this study, liquid egg whites (LEW) were separately concentrated by using reverse osmosis (RO) and ultrafiltration (UF) techniques. The first aim of this research was to determine the effects of the concentration pre-treatments on the physico-chemical quality criteria (pH, relative whipping capacity, foaming stability, water holding capacity-WHC, colour) and the rheological behaviour (viscosity, oscillation) of LEW samples. The second aim of this research was to investigate the impact of the membrane pre-treatment on meringue's functional quality attributes such as meringue batter density and meringue batter colour values (L*, a*, b*). The average dry matter of LEW was increased from 12% to 23% by the concentration pre-treatment process (RO and UF), and water was removed from the LEW. In addition, the batter density of meringue cookie samples was 0.37 ± 0.01 g mL−1 in UF and RO. The differences between the pH and dry matter values of the ultrafiltration and reverse osmosis treated groups were found to be statistically similar, and it was observed that the elastic modulus (G′) increased with the increase in frequency in the rheological measurements. It has been determined that G′ is higher than G″ in all samples. An elastic/solid-like (G′ &gt; G″) structural behaviour was determined while increasing the frequency value. It was determined that the WHC of LEW treated with RO was higher than of the group treated with UF. The results of the study showed that while reducing transportation and storage costs, the water content of &gt;80% of LEW (raw material-the treated liquid egg white) removed by UF and RO applications can be suitable to produce meringue batter cookies (semi-finished product).

Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis

As a weakly gelling protein, hot spring egg white underwent thinning during storage. This study explored the mechanism of thinning in hot spring egg white from the perspective of “gel structure and protein composition” using quantitative proteomics, SEM, SDS-PAGE, and other techniques. Quantitative proteomics analysis showed that there were 81 (44 up-regulated and 21 down-regulated) key proteins related to thinning of hot spring egg white. The changes in the relative abundance of proteins such as ovalbumin-related Y, mucin-6, lysozyme, ovomucoid, and ovotransferrin might be important reasons for thinning in hot spring egg white. SEM results indicated that the gel network gradually became regular and uniform, with large pores appearing on the cross-section and being pierced. Along with the decrease in intermolecular electrostatic repulsion, protein molecules gradually aggregated. The particle size gradually increased from 139.1 nm to 422.5 nm. Meanwhile, the surface hydrophobicity, and disulfide bond content gradually increased. These changes might be the reasons for thinning in hot spring egg white during storage. It can provide a new perspective for studying the thinning mechanism of weakly gelling egg whites.