Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan

Authors

  • Mehmet Koç,

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author
  • Banu Koç,

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author
  • Gonca Susyal,

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author
  • Melike Sakin Yilmazer,

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author
  • Neriman Bağdatlıoğlu,

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author
  • Figen Kaymak-Ertekin

    1. Author M. Koç is with Dept. of Food Engineering, Faculty of Agriculture, Adnan Menderes Univ., 09100, Aydin, Türkiye. Author B. Koç is with Naci Topçuoğlu Vocational School, Gaziantep Univ., 27180, Gaziantep, Türkiye. Authors Sakin Yilmazer, and Kaymak-Ertekin are with Dept. of Food Engineering, Faculty of Engineering, Ege Univ., Bornova 35100, Izmir, Türkiye. Authors Susyal and Bağdatlıoğlu are with Dept. of Food Engineering, Faculty of Engineering, Celal Bayar Univ., Manisa 45000, Türkiye. Direct inquiries to author Kaymak-Ertekin (E-mail: figen.ertekin@ege.edu.tr).
    Search for more papers by this author

Abstract

Abstract:  The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.

Ancillary