Milk protein concentrate (MPC) is one of the major ingredients in foods due to its nutritional and functional properties including solubility, water binding, foaming, and emulsification. The foaming ability of milk proteins could potentially allow them to replace egg white protein; however, there is a lack of research on foaming properties of MPC. The goal of this study was to investigate the e...

Frozen storage can greatly improve the shelf life of fresh egg white protein (EWP), but it will also lead to reduction foaming and not meet application needs. Herein, high-intensity ultrasound (HIUS) was used foam characteristics EWP in different frozen periods. The results showed that compared with white, ability freezing times (0, 3, 7, 14, 21 days) after HIUS treatment (20 kHz, 60% amplitude...

the objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of kurdish cheese nuggets. the effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets and frying at 150, 170 and 190◦c for 0, 1, 2, 3 and 4 min have been investigated. the result...

BACKGROUND Levels of IgE antibody to egg white of greater than 7 kIU/L are highly predictive of clinical reactivity to egg, and lower levels often require evaluation with oral food challenge (OFC) to establish definitive diagnosis. OFCs have inherent risks, and diagnostic criteria indicating high likelihood of passing would be clinically useful. OBJECTIVE We sought to determine whether the si...

the aim of the present study was to characterize allergen-specific immunoglobulin e (ige) among children in fez region. eighty one children were recruited from the hospital university center of fez. all of them had completed a questionnaire before taking sera. the sera were used to measure total ige and specific data to proteins of egg's white (ewp), peanuts (pp) and gliadins (g). in last part,...

the study was conducted at haramaya university poultry farm to evaluate the effects of locally processed fish waste meal (fwm) in the diet of white leghorn layers on the performance and hatchability, egg quality, sensory flavor and profitability of the rations. one hundred eighty chickens at five months of age were randomly distributed (15 layers per each 12 pens). the pens were randomly assign...

In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, ...

Ovalbumin, as the major component of egg-white, is a globular, biocompatible, nontoxic and biodegradable phosphoglyco protein. This protein with the molecular weight of 44.5 kDa, contains 385 residues of amino acids with isoelectric point (pI) of 4.5. Many purification procedures have been reported for egg-white proteins such as gel permeation and anion exchange chromatography. In this study, w...

The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution b...