Improvement of Foaming Properties of Whole Egg Powder through Maillard Reaction

摘要

In attempt to improve foaming properties of whole egg powder (WEP), WEP proteins were covalently attached to polysaccharide (maltodextrin) in a controlled aqueous solution through Maillard reaction. The optimum reaction conditions were as follows: reaction temperature was 50°C, reaction time was 120min, the weight ratio of maltodextrin:protein was 8‰. After modification, the foaming ability (FA) of WEP increased from 62.96% to 86.05%, the foaming stability (FS) increased from 20.67% to 38.97%. As the reaction proceeded, hydrophobicity and Surface SH groups increased, total SH groups and vailable lysine contents of M-WEP decreased. This results demonstrated that the Maillard reaction partially unfolds and polymerizes proteins of M-WEP and, consequently, improved foaming properties of WEP under certain controlled conditions.