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United States Department of Agriculture

Agricultural Research Service

Title: Functionality of Membrane Separated Egg White Proteins

Authors
item Mukhopadhyay, Sudarsan
item Tomasula, Peggy
item Van Hekken, Diane
item Luchansky, John
item Kwoczak, Raymond

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2008
Publication Date: May 18, 2008
Citation: Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Kwoczak, R. 2008. Functionality of membrane separated egg white proteins. Meeting Abstract. pg.131.

Technical Abstract: The excellent nutritional and functional properties of liquid egg white (LEW), which is essentially a viscous fat-free protein solution, are exploited in many food preparations. Thermal pasteurization (at 56.6oC for 3.5 min. minimum) is currently used by industry to eliminate the microflora in LEW that limits its shelf life. However, pasteurization only reduces the microflora found in LEW. Crossflow microfiltration has been shown effective in reducing the microflora in milk to limits below that of heat pasteurization. It was the intent of this study to determine if microfiltration of a more viscous food such as LEW was possible. To facilitate MF, LEW was subjected to high shear and diluted (1:2 w/w) with distilled water containing 0.5% NaCl. LEW was then microfiltered using a ceramic membrane with a nominal pore size of 1.4 'm, at a cross flow velocity of 6 m/s. Permeate flux increased by 148% when pH was adjusted from pH 9 to 6 at 40 deg C. The effect of temperature on permeate flux was inconclusive. SDS–PAGE analysis indicated that the MF process did not alter the protein composition of the permeate relative to the feed LEW. The foaming properties of LEW were retained in the post-filtered samples.

Last Modified: 7/30/2014
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