Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2008

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.

Résumé

Dry-heating is considered to be one of the most promising approaches to improving the functionality of food proteins. It has been shown that even if only minor structural modifications occur during dry-heating, the foaming properties of proteins are highly improved. With the recent results obtained in the field of foam stabilization by nanoparticles or protein aggregates in mind, a study was undertaken on the impact of dry-heating of lysozyme, used as a model protein, on its foaming properties. This work highlighted the fact that dry-heated hen egg white lysozyme simultaneously exhibited enhanced foaming properties and aggregation capacity. Although the conditions that favored bulk aggregation (high ionic strength, pH, treatment duration, and protein concentration) also favored foaming properties, the large bulk aggregates were not essential to obtain the best functionality. It is envisaged that heat-treated lysozyme may self-associate at the air/water interface, stabilizing air bubbles.

Dates et versions

hal-00672337 , version 1 (21-02-2012)

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Citer

Yann Desfougères, Valérie Lechevalier-Datin, Stéphane Pezennec, Franck Artzner, Francoise Nau. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.. Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩. ⟨hal-00672337⟩
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