Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

Authors

  • Y. Hayashi,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • S. Nagano,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • H. Enomoto,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • C.-P. Li,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • Y. Sugimoto,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • H.R. Ibrahim,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • H. Hatta,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • C. Takeda,

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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  • T. Aoki

    1. Authors Hayashi, Enomoto, and Sugimoto are with United Graduate School of Agricultural Sciences and authors Nagano, Ibrahim, and Aoki are with Dept. of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima Univ., Kagoshima 890-0065, Japan. Author Li is with Dept. of Food and Pharmacy Engineering, School of Chemistry Science and Technology, Yunnan Univ., Kunming 650091, China. Author Hatta is with Dept. of Food and Nutrition, Faculty of Home Economics, Kyoto Women's Univ., 35 Kitahiyoshi, Imakumano, Higashiyama, Kyoto, Kyoto 605-8501, Japan. Author Takeda is with Dept. of Health and Nutrition, Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart Univ., 2365 Amatatsu, Satsumasendai, Kagoshima 859-0011, Japan. Direct inquiries to author Aoki (E-mail: aoki@chem.agri.kagoshima-u.ac.jp).
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Abstract

ABSTRACT:  Egg white protein (EWP) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4 and 85 °C for 1 d, and the foaming properties of phosphorylated EWP (PP-EWP) were investigated. The phosphorus content of EWP increased to 0.71% as a result of phosphorylation. To estimate the foaming properties of EWP, the foams were prepared by 2 methods: bubbling of the 0.1% (w/v) protein solution and whipping of the 10% (w/w) protein solution with an electric mixer. The foaming power, which was defined as an initial conductivity of foam from 0.1% (w/v) protein solution, was a little higher in PP-EWP than in native EWP (N-EWP), and the foaming stability of PP-EWP was much higher than that of dry-heated EWP (DH-EWP) and N-EWP. The microscopic observation of foams from the 10% (w/w) solution showed that the foams of PP-EWP were finer and more uniform than those of N- and DH-EWP. Although there were no significant differences in the specific gravity and overrun of the foams between PP- and DH-EWP (P < 0.05), the specific gravity and overrun of the foams from PP-EWP were smaller and higher, respectively, than that of the foams from N-EWP. The drainage volume was smaller in the foams from PP-EWP than in those from N- and DH-EWP. These results demonstrated that phosphorylation of EWP by dry-heating in the presence of pyrophosphate improved the foaming properties, and that it was more effective for the foam stability than for the foam formation.

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