Egg Protein Research Articles

Affinity-purified Vitellogenin/vitellin is a Major Component of Total Allergen Recognized by German Cockroach-specific IgE

The German cockroach (GCr) generates aeroallergens associated with allergic rhinitis and asthma. Vitellogenin(Vg)/vitellin(Vn), an abundant protein in GCr blood, eggs and egg cases, is a possible allergen with high molecular mass. Prior efforts to purify Vg/Vn yielded amounts too small for our studies. We report here an affinity purification of Vg/Vn from whole body defatted powder from adult GCr.

The LIM Domain Protein BmFHL2 Inhibits Egg Production in Female Silkworm, Bombyx mori.

The female Bombyx mori accumulates a large amount of egg proteins, mainly Vg and 30K, during egg formation to provide nutrition for embryo development. The synthesis and transport of Vg have been extensively studied, particularly the regulation of Vg transcription induced by 20E; however, the mechanism of 30K protein synthesis is poorly studied. As a model organism of the order Lepidoptera, B. mori has high reproduction potential. In the present study, we found that the FHL2 homologous gene (BmFhl2) in B. mori is involved in inhibiting female egg formation by influencing the synthesis of 30K protein. Interference of BmFhl2 expression in silkworm females increased 30K protein synthesis, accelerated ovarian development, and significantly increased the number of eggs produced and laid; however, the 20E pathway was inhibited. The transcription levels of Vg and 30Kc19 were significantly downregulated following BmFhl2 overexpression in the silkworm ovarian cell line BmN. The Co-IP assay showed that the potential binding protein of BmFHL2 included three types of 30K proteins (30Kc12, 30Kc19, and 30Kc21). These results indicate that BmFHL2 participates in egg formation by affecting 30K protein in female B. mori.

The impact of bariatric surgery on macronutrient malabsorption depends on the type of procedure.

Bariatric surgery, currently the most effective treatment for morbidly obese patients, may induce macronutrient malabsorption depending on the type of procedure. Macronutrient malabsorption affects the supply of substrates to the colon, subsequent microbial fermentation and possibly colonic health. Using isotope technology, we quantified the extent of macronutrient and bile acid malabsorption and its impact on colonic protein fermentation in patients after Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) and in controls. Participants consumed a single test meal (day 0) that contained intrinsically labeled (13C, 15N, and 2H) egg protein for quantification of protein digestion, malabsorption and fermentation, respectively, together with a transit marker and a marker for bile acid malabsorption. They collected breath samples up to 6 h and all urine and stool for 48 and 72 h, respectively. Food intake was registered from day -3 to day 2. Malabsorption of fat, protein and carbohydrates differed between groups (p = 0.040; p = 0.046; and p = 0.003, respectively) and was slightly higher in RYGB but not in SG patients compared to controls. Protein fermentation was increased in both RYGB and SG patients compared to controls (p = 0.001) and was negatively correlated to 2H-recovery as a marker of transit (ρ = -0.47, p = 0.013). The limited macronutrient malabsorption likely does not affect the nutritional status of the patient. However, the higher protein fermentation may affect colonic health and warrants further investigation.

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers.

Eggs are good sources of nutrients essential for the growth and development of infants. Introducing eggs as a weaning food can improve dietary adequacy in infants at risk for protein energy malnutrition (PEM). To evaluate the current objective, 72 pups (36 males and 36 females) were used to calculate the impact of various egg protein levels on blood parameters. Nonisonitrogenous and isocaloric pellet diets were offered to pups for 28 days using nine pups with three replicates according to a completely randomized design (CRD). The water intake and ad libitum diet were offered to weaned pups. The pups were randomly assigned to different concentrations of diet, which contained WF0, control diet, 14% of soybean protein; WF1, 14% of egg protein; WF2, 16% of egg protein; and WF3, 18% of egg protein, respectively. After weaning, the intraperitoneal injection with the drug (xylazine with ketamine) was used to anesthetize before killing on the 28th day. Blood samples were used to measure the blood metabolites. The results indicated that the concentration of red blood cells, white blood cells, serum triglycerides, and serum protein was significantly (p ≤ .05) increased in pups fed with high egg protein levels compared to the control. The highest platelet count was observed in the pups fed WF3 diet. In contrast, the amount of alanine aminotransferase and aspartate aminotransferase was significantly (p ≤ .05) reduced with increasing the level of egg protein in the diets of weaned pups. Immunity biomarkers (immunoglobulin A, immunoglobulin G, and immunoglobulin M) and kidney functions (creatinine and blood urine nitrogen) were nonsignificantly (p ≤ .05) increased in the pups fed a high level of protein due to a high biological value of soybean protein. Moreover, the concentration of immunoglobulin E in all pups remained unchanged. Egg protein in infant formula feed can be used for the growth and development of infants.

Physical and chemical quality of chicken eggs (Lohman brown strains) feed conventional feed with the addition of lemuru fish oil

This study aims to determine the quality of chicken eggs of the Lohman Brown has given fish oil in rations. The design used was a completely randomized design (CRD) with a total of 160 chickens with 4 treatments and 4 replications and each replication consisted of 10 chickens. P0: Ration without fish oil, P1: Ration using 0.2% fish oil, P2: Rations using 0.3% fish oil, P3: Rations using 0.4% fish oil. The feed used is composed of feed ingredients, namely corn, bran, concentrate, mineral, and fish flour. The variables observed included egg weight, egg white weight, egg yolk weight, shell thickness, shell weight, yolk color, Haugh units, yolk index, fat content, protein content, and cholesterol. The results showed that the use of fish oil of 0.2% in the ratio gave significantly different results (P<0.05) on egg weight, yolk weight, shell thickness, Haugh unit, or yolk index, while the results showed no significant difference (P>0.05) on white weight, shell weight, yolk color, fat content, protein content, cholesterol in eggs.

Age‐dependent changes in reproductive allocation in a facultative ectoparasite, the blowfly Lucilia sericata (Meigen) (Calliphoridae)

AbstractOrganisms trade‐off limited resources between life‐history traits to maximize fitness. In particular, costs associated with reproduction are balanced against somatic maintenance and this can result in age‐dependent changes in the optimal allocation of resource to reproduction. Changes in the allocation of resources to reproduction with age were considered in the facultatively parasitic blowfly Lucilia sericata (Diptera: Calliphoridae), using biochemical analysis of lipids in the body and ovary, and lipid and protein in individual eggs. Resource allocation to reproduction, measured as lipid content in the ovary, declined over time. This decline was associated with the production of fewer and smaller eggs per batch. The lipid content of the residual body did not change. A decrease in lipid and increase in protein contents of individual eggs over time, although statistically significant, were relatively slight, suggesting that age‐related changes in nutritional allocation to individual eggs were more subtle than changes in egg batch number or size. This study highlights the insights to be gained from considering both biochemical measures of nutritional allocation, and observable measures of reproductive effort, when evaluating how females balance allocation across competing life‐history traits. Future work should explore how allocation patterns might vary under conditions of resource constraint and whether age‐dependent allocation in laboratory flies is representative of that found in wild populations.

In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein

Amaranth (Amaranthus L.), like other pseudocereals as quinoa (Chenopodium quinoa Willd.), chia (Salvia hispanica L.) and buckwheat (Fagopyrum sp.), is a promising source of dietary protein. Depending on the subspecies and breeds of amaranth, the protein content in its grain is estimated from 13.1 to 21.5%, and its amino acid score varies over a significant range and can be limited. The aim of this study was to obtain a protein concentrate from amaranth (Amaranthus L.) grain of the Voronezh breed, enrich it with chicken egg protein, determine the amino acid score of the obtained protein module, and experimentally evaluate in vivo its true digestibility and biological value. Material and methods. The amaranth protein concentrate was obtained from grain according to the technological scheme, including its enzymatic treatment, alkaline extraction, acid precipitation of proteins, microfiltration and lyophilization. The amino acid composition and amino acid score of the concentrate were determined. The protein module was obtained by mixing amaranth protein concentrate and chicken egg protein in a weight ratio of 58:42. The true digestibility and biological value of the protein module has been determined in vivo. The experiment was carried out on 32 Wistar male rats divided into 2 groups (n=16 rats): control group 1 with a body weight of 118.7±3.1 g and experimental group 2 with a body weight of 119.5±3.0 g. Animals of groups 1 and 2 received diets in which egg protein and a protein module were used as a protein source, respectively. Within 15 days of the experiment, individual indicators of food intake and body weight gain of each animal were determined. From the 14th to the 15th day food intake was determined and feces were collected. The amount of nitrogen in the food and feces was determined for each rat using the Kjeldahl method. The true digestibility of the protein was determined according to obtained data. Results. The resulting amaranth protein concentrate contained 70.4±0.6% of protein, 17.0±1.0% fat, 9.8±0.8% carbohydrates, 1.8±0.2% ash, its moisture content was 1.4±0.1%. There were no significant differences in food intake and body weight gain between animals of both groups. The calculated value of the true digestibility of chicken egg protein was 98.8±0.1% for the control group 1, of the protein module was 99.0±0.1% for the experimental group 2, the differences between the groups were not significant. Conclusion. The results of amino acid analysis and the in vivo study of the true digestibility of the protein module (composition amaranth protein/chicken egg protein) indicate the absence of limitation relative to the amino acid scale of the "ideal" protein (FAO/WHO, 2007) and high true digestibility. The biological value of the protein module, calculated according to PDCAAS, is 99.0±0.1%, which confirms the prospects for its inclusion in specialized foods.

Spectrometric study of the interaction of phycocyanins with egg proteins

Phycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to create a food module - a carrier of these biologically active substances. In this work, the possible formation of contacts of phycocyanins with egg proteins was studied using molecular fluorescence spectroscopy. As a result of the studies, it was shown that a mixture of egg white and phycocyanin has a fluorescence maximum in the region characteristic of egg white (361 nm; 125 a.u.) and the fluorescence of phycocyanin has not been established. The results of the study indicate the formation of a bond between phycocyanin and the amino acids that make up the egg white, followed by shielding of phycocyanin molecules from the action of exciting radiation.

Пищевая аллергия у детей с атопическим дерматитом (возможности лабораторной диагностики)

Objective - determination of the frequency of manifestation of allergic reactions of reaginic and cellular types in vitro to food allergens in children with atopic dermatitis (AD). Materials and methods. We examined 284 children aged 0 to 14 years: 200 children with AD in 4 age groups and 84 control children. Investigated total IgE, histamine and serotonin in the blood. A semi-quantitative method in ELISA identified specific IgE antibodies to 67 food allergens, and in leukocyte migration capillary tube technique (LMCT) the presence of delayed-type sensitization to 42 food allergens. Results. The levels of total Ig E, histamine and serotonin in children with AD were significantly higher than the control. The average value of positive results for the presence of specific IgE antibodies to any food allergens was 46.2±4.57%. Banana, goat's milk, tomatoes, egg protein and cow's milk casein topped the ranking. According to the results of LMCT, delayed sensitization of the cell type was determined on average in 40.38±4.81% of tests. The leaders were allergens of hake, black coffee, glucose, peas, rye flour, orange, corn flour and peanuts. Conclusions.AD develops in children already at an early age (up to 3 years), with an excess of control values of total serum IgE by 4.8 times (p<0.01), histamine - by 1.3 times (p<0.01), serotonin - 1.2 times (р<0.001). Reaginic and cellular reactions are involved in the occurrence of food sensitization. Methods of laboratory diagnosis of food allergy are preferable to skin tests and allow young children to simultaneously determine sensitization to a large number of allergens.

Alternative protein sources: bacteria Methylococcus capsulatus concentrate, characteristic of composition and biological value

A promising growth vector of food protein production in the context of the Russian Federation's food sovereignty security is the use of microbial synthesis. Taking into consideration the proven promising use of biotechnological processes in the production of alternative protein sources, modern scientific research is focused, among other issues, on improving the technology of obtaining food microbial protein using a variety of substrates and strains-producers, as well as evaluating the consumer properties, food, biological value and safety of such products. The purpose of the research was to study and comparatively evaluate protein concentrate (PC) from bacteria Methylococcus capsulatus and basic food of animal and plant origin within the development of the technology of optimal in nutritional and biological value PC production. Material and methods. Analysis of the nutritional and biological value of PC obtained from denucleinized and purified from cell walls biomass of methanoxidizing bacteria Methylococcus capsulatus (strain GSB-15) was carried out on 46 indicators, including estimation of protein content and amino acid composition, fat content and fatty acid composition, ash and moisture. Biological studies based on measuring of net protein ratio / net protein utilization were performed on 28 growing (between 25-50 days of life) male Wistar rats. Rats in the control group (n=14) received a semi-synthetic casein diet with a protein content of ~12% in calories, the test group (n=14) received a diet including an equivalent amount of PC protein. Body weight, feed intake, and fecal and urine nitrogen losses were measured during the experiment. The biological value and digestibility of protein were judged by coefficients of protein efficiency ratio, net protein ratio, true protein digestibility, true protein biological value, true net protein utilization. Results. The nutritional value study of PC showed high protein content - 69.0%, the share of fat, moisture and ash, accounted for 0.17, 9.5 and 14.4%, respectively. The carbohydrate content was 7.0% (of which mono- and disaccharides were <0.1%). The results of a comparative assessment of Methylococcus capsulatus protein amino acid profile and basic food of animal and plant origin showed a balanced content of the most amino acids, the level of which is comparable with the protein of chicken egg, which is traditionally a standard of quality of complete protein. At the same time, the content of the essential amino acid tryptophan in PC was an order of magnitude lower than in chicken egg protein; the content of this amino acid in PC is comparable with incomplete plant proteins (sunflower, flax, rapeseed). The results of the biological value evaluation of the Methylococcus capsulatus protein in the experiment on rats indicate a relatively low biological value of the microbial synthesis protein, that is caused, most likely, by tryptophan deficiency. Rats of the test group had a significant decrease in body weight gain, feed/protein intake, coefficient of protein efficiency ratio, coefficient of net protein ratio, true protein biological value, true net protein utilization. Conclusion. The results of a comparative evaluation of PC from methanotrophic bacteria Methylococcus capsulatus denucleinized biomass and basic food of animal and plant origin indicate its relatively high nutritional value. However, the characteristics of this PC sample were not optimal in regard of protein biological value by reason of tryptophan deficiency. A single amino acid deficiency is not a valid argument for not using microbially synthesized protein in human nutrition, considering the capabilities of the modern food industry, including ways to enrich foodstuffs with missing components. In addition, there is every cause to believe that adjusting the hydrolysis technology used in the production of PC will allow to eliminate the essential amino acid loss, thereby increasing the biological value of this product.

Effect of Four Extraction Processes with Acetone-Ethanol Protocols on the Properties of Egg Yolk Phosphatidylcholine and the Structure of Residual Protein.

In this study, four acetone-ethanol protocols were employed to investigate the effect of extraction processes on the yield and purity of phosphatidylcholine (PC) from dried egg yolk powder and fresh liquid egg yolk, as well as the cholesterol distribution between the oil and PC fraction. Furthermore, the physicochemical (thermo-stability, fatty acid composition, and molecular structure) and emulsifying (zeta potential, particle size, EAI, ESI, and creaming index) properties of the final PC product were also examined. In addition, the structural characteristics of the egg yolk residual protein were highlighted to promote its application in food industries. The results showed that de-oiling with acetone prior to ethanol extraction can achieve high yield (19.92%) and purity (68.62%) of the PC product with low cholesterol content (< 0.12%). The extraction processes exhibited a significant impact on the emulsifying properties of the PC product. The creaming index of PC emulsions was higher than that of egg yolk powder emulsions with high protein concentration, suggesting that PC plays a critical role in the emulsifying stability of egg yolk protein dispersion. The structural characteristics of residual protein, including free sulfhydryl groups and primary, secondary, and ternary structures, showed considerable differentiation related to extraction processes. These findings provide a powerful tool for the dietary utilization of egg yolk PC and protein in future.

Rheology and dispensing of real and vegan mayo: the chickpea or egg problem.

The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example of an egg-based food material that is hard to emulate using plant-based or vegan ingredients. In this contribution, we characterize the flow behavior of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make the real mayonnaise into such an appetizing complex fluid. We find that commercially available vegan mayos can emulate the apparent yield stress and shear thinning of yolk-based mayonnaise by the combined influence of plant-based proteins (like those extracted from chickpeas) and polysaccharide thickeners. However, we show that the dispensing and dipping behavior of egg-based and vegan mayos display striking differences in neck shape, sharpness, and length. The ratio of apparent extensional to shear yield stress value is found to be larger than the theoretically predicted square root of three for all mayo emulsions. The analysis of neck radius evolution of these extension thinning yield stress fluids reveals that even when the power law exponent governing the intermediate pinching dynamics is similar to the exponent obtained from the shear flow curve, the terminal pinching dynamics show strong local effects, possibly influenced by interstitial fluid properties, finite drop size and deformations, and capillarity.

Hypoallergenic products based on poultry white meat and coagulated egg protein

Hypoallergenic products based on poultry white meat and coagulated egg protein

The role of food allergy as a provoking factor of migraine

To assess the effect of food allergies on the course of migraine. Seventy patients with migraine, aged 21-56 years old, were examined using headache diary, MIDAS and VAS, studies of specific antibodies of the IgG4 class (delayed type food allergy) by immuno-enzyme analysis (ELISA), microbiological examination of a smear from the mucous membrane of the posterior wall of the oropharynx with mass spectrometry of microbial markers (MSMM) with the identification of 57 microorganisms. We found an increase in specific IgG4 for a number of food allergens in most patients with migraine, of which 48.5% had a pronounced increase in IgG4 (>150 kEd/l) for at least one allergen (cow's milk - 13% patients, wheat flour - 5%, egg white - 47% or yolk - 26%, quail egg - 15%, sweet pepper - 6%), in 29% of people to several food allergens at once (all of them had chicken egg protein as one of the allergens). There was the association of IgG4 titers to wheat allergen with the severity of headache according to VAS (r-S=0.7; p=0.0046) in patients with the most severe, chronic migraine (17 people) and with an imbalance of the oropharyngeal microbiota, namely, concentration of pathological viruses Herpes spp. (rs=0.29; p=0.02), Epstein-Barr (rs=0.46; p=0.0002) and microscopic fungi (rs=0.39; p=0.0016), detected in these patients. We show for the first time the relationship between delayed-type food allergy and redistribution in the microbiome of the oropharynx of patients with migraine and once again confirm the role of delayed-type food allergy as a clinically significant factor influencing the course of migraine (its intensity and chronicity).

Sonication of egg and its effect on foaming behavior

Effect of sonication on egg foaming.

A Study of the Ameliorative Effect of Gryllus bimaculatus on Sarcopenia

Purpose: Currently, aging-related sarcopenia is considered a serious problem. However, few studies have addressed the treatment or prevention of sarcopenia using Gryllus bimaculatus . Therefore the present study was carried out to determine whether Gryllus bimaculatus has an ameliorative effect on sarcopenia and to study its applicability as a food for sarcopenia in the elderly or in patients with this condition.Methods: The contents of moisture, crude ash, crude protein, crude fat, carbohydrate and minerals were analyzed. The amino acid and fatty acid compositions were analyzed using an automatic amino acid analyzer and gas chromatography, respectively. Cell viability was measured using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. Myostatin expression was investigated in C2C12 cells using a luciferase reporter assay after treatment with a Gryllus bimaculatus extract.Results: The Gryllus bimaculatus powder (GBP), protein extract of Gryllus bimaculatus (PEGB), Gryllus bimaculatus egg (GBE), and egg protein extract of Gryllus bimaculatus (EPGB) were high in essential amino acids, especially branched chain amino acids, and unsaturated fatty acids, and low in carbohydrates. Moreover, Gryllus bimaculatus appeared to have ameliorative effects on sarcopenia by suppressing the mRNA expression of myostatin in C2C12 cells.Conclusion: It is expected that Gryllus bimaculatus will be positive for the development of food materials or to prevent sarcopenia in the elderly or in patients with this condition.

Methionine in Poultry Nutrition: A Review

Methionine is an essential amino acid which is commonly used as a supplement in poultry diets. Multiple systems are involved in the absorption and transportation of liquid and powder Methionine in the segment of the jejunum. Methionine supplementation in a low-protein diet alleviates the negative effects of heat stress and improves the performance of chickens. The supplementation of the synthetic Methionine improves the amino acid balance and consequently promotes growth performance by enhancing quantity and quality of egg production, feed efficiency, and protein synthesis, as well as decreasing fat synthesis in poultry breeds (Broiler Chicken, Laying hen, Turkey, Duck, Guinea fowl, Quail breeder, and Gees). Methionine supplementation also improves the immune response through the direct effects on protein synthesis and breakdown and indirect effects on the derivatives of Methionine. The variables, such as growing period, type of production, sex, and breed, influence the Methionine requirement. Moreover, the Methionine requirement expressed as a percentage of diet declines during the starter and grower phases.

Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility.

Lutein is a carotenoid found in real eggs that has been reported to have beneficial effects on eye health by reducing the risk of age-related macular degeneration. However, lutein is not often included in plant based (PB) egg analogs. It would, therefore, be advantageous to fortify PB eggs with this health-promoting carotenoid. Moreover, lutein is a natural pigment with a bright red to yellowish color depending on its concentration and environment. It can, therefore, also be used as a plant-based pigment to mimic the desirable appearance of egg yolk. Some of the main challenges to using lutein as a nutraceutical and pigment in PB foods are its poor water-solubility, chemical stability, and bioavailability. In this study, we encapsulated lutein in oil-in-water emulsions, which were then utilized to formulate whole egg analogs. Ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolated from a sustainable plant-based source (duckweed) was used to mimic the thermally irreversible heat-set gelling properties of globular egg proteins, with the aim of obtaining a similar cookability and texture as real eggs. The lutein content (80 mg/100 g) of the egg analogs was designed to be at a level where there should be health benefits. The protein (12.5 wt.%) and oil (10 wt.%) contents of the egg analogs were selected to match those of real egg. The effects of oil droplet size and oil type on the bioaccessibility of the encapsulated lutein were examined using the INFOGEST in vitro digestion model. For the emulsions formulated with long chain triglycerides (LCTs, corn oil), lutein bioaccessibility significantly increased when the initial droplet diameter decreased from around 10 to 0.3 μm, which was attributed to more rapid and complete digestion of the lipid phase for smaller droplets. For medium chain triglycerides (MCTs), however, no impact of droplet size on lutein bioaccessibility was observed. A high lutein bioaccessibility (around 80%) could be obtained for both LCTs and MCTs emulsions containing small oil droplets. Thus, both types of oil can be good carriers for lutein. In summary, we have shown that lutein-fortified PB eggs with good digestibility and bioaccessibility can be created, which may play an important role in ensuring the health of those adopting a more plant-based diet.

Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues

Foaming is an important functionality of eggs in aerated food products. However, plant proteins, the main components of plant-based egg analogues, are generally inferior in foaming compared to egg proteins. Hence, this study aimed to elucidate the foaming mechanisms in plant-based egg analogues modified by different amounts of hydroxypropyl methylcellulose (HPMC). The molecular adsorption at the air-liquid interface (ALI) with the mass transfer coefficients (k) was determined by a two-film theory. Plant-based egg analogue with 1.5% HPMC addition matched the foaming capacity (231% vs. 227%) and foaming stability (72% vs. 73%) of liquid egg, due to the thermodynamic incompatibility between biomacromolecules in the vicinity of the ALI that accelerated the protein and lipid adsorption through depletion mechanism (23.2 and 22.7 to −67.8 μm/min for kprotein and klipid, respectively). This led to the highest volumetric synergy, consistency, and elasticity in the foams made thereof. Foams containing less HPMC did not have fast molecular adsorption, probably due to less HPMC on inducing synergistic adsorption. Foams contained more HPMC exhibited HPMC-dominated ALI, competing with protein and lipid adsorption, and reducing foaming properties. It is concluded that HPMC imparts dose-dependent effect on the molecular adsorption at the ALI, which determines the foaming properties of the plant-based egg analogues. Furthermore, this study showed that plant-based egg analogue modified with 1.5% HPMC was promising in sponge cake and omelet production. Accordingly, a series of composite eggless systems based on foaming characteristics can be developed by adjusting the additive amount of HPMC according to actual needs.

Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Abstract This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η 50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (η i) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.