Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment

• Published in: Poultry science Vol. 103; no. 8; p. 103878
• Main Authors: Hu, Jian, Hu, Gan, Wang, Beibei, Liu, Xin, Li, Shugang, Wang, Jinqiu, Geng, Fang
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01-08-2024; Elsevier
• Subjects: egg white; fluidic gel; physicochemical property; PROCESSING AND PRODUCT; stability; ultrasonic pretreatment; physicochemical property; egg white; fluidic gel; stability; ultrasonic pretreatment
• ISSN: 0032-5791; 1525-3171; 1525-3171
• DOI: 10.1016/j.psj.2024.103878

Ultrasound-induced egg white fluidic gels (UEFG) were prepared through ultrasonic pretreatment followed by subsequent heating. The optimal preparation parameters for UEFG were: ultrasonic power density between 0.2 to 0.8 W/mL, ultrasonic treatment time surpassing 150 s, heating temperature within 70 to 76°C, and heating time under 16 min. The prepared UEFG is a milky white solution with a viscosity lower than that of fresh egg white, and displayed a particle size distribution primarily between 100 and 1,200 nm. Stability assessments conducted over 28 d at 4°C revealed that UEFG remained stable at pH 6-10, with exceptional stability from pH 8 to 10, while it is less stable in highly acidic (pH 2-4) or basic environments (pH 12). The UEFG also showed commendable stability in the presence of salt and sucrose solutions. We report a simple and novel method for preparing UEFG with good flowability after heating treatment. The UEFG has broad applications in the food industry, such as precooked egg white powder, high protein beverages, composite dairy products, etc.