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DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE

Yıl 2019, Cilt: 44 Sayı: 5, 919 - 931, 17.08.2019
https://doi.org/10.15237/gida.GD19113

Öz

The aim of the study was to
investigate the foaming and emulsifying properties of lyophilized whole quail
egg, egg yolk and egg white. The microstructural properties of oil-in-water
emulsions of egg powders were determined and rheological properties of mayonnaise-like
product produced using egg yolk powder were investigated. The highest foaming
capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had
the highest emulsion activity index value (
P<0.05).
Micrographs of scanning electron microscope (SEM) proved that the finest
emulsion was prepared using egg yolk powder. Mayonnaise-like product produced
using egg yolk powder exhibited gel-like structure (G’>G”) with shear
thinning behavior. Quail egg yolk powder was successfully used in production of
a product having acceptable rheological properties. Consequently, it was shown
that lyophilized quail egg powders had potential to be used as alternative
foaming and/or emulsifying agents in food products.

Kaynakça

  • Buxmann, W., Bindrich, U., Strijowski, U., Heinz, V., Knorr, D., Franke, K. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation. Colloids Surf B Biointerfaces 76: 192-198, doi: 10.1016/j.colsurfb.2009.10.035.
  • Duraklı Velioglu, S., Baytur, S., Özdinç, N. (2018). Emulsion capacity of lyophilized quail eggs. The 4th Symposium on “Traditional Foods from Adriatic to Caucasus”, 19-21 April, Kyrenia, Northern Cyprus, 360 p.
  • Foegeding, E.A. (2015). Food protein functionality-A new model. J Food Sci 80: C2670-C2677, doi: 10.1111/1750-3841.13116.Hoppe, A. (2010). Examination of egg white proteins and effects of high pressure on select physical and functional properties. MSc thesis, University of Nebraska, the USA.
  • Horwitz, W. (1997). Official methods of analysis, 17th Ed., Association of Official Analytical Chemists, Washington DC, USA
  • Huang, L., Wang, T., Han, Z., Meng, Y., Lu, X. (2016). Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocolloid 56: 311-317. doi: 10.1016/j.foodhyd.2015.12.027.
  • Kudre, T.G., Bejjanki, S.K., Kanwate, B.W., Sakhare, P.Z. (2018). Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken. Int J Food Prop 21: 956-971. doi: 10.1080/10942912.2018.1466320.
  • Kurt, A., Genccelep, H. (2018). Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. J Food Eng 237: 128-136. doi: 10.1016/j.jfoodeng.2018.05.028.
  • Laca, A., Saenz, M.C., Paredes, B., Diaz, M. (2010a). Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J Food Eng 97: 243-252. doi:10.1016/j.jfoodeng.2009.10.017.
  • Laca, A., Paredes, B., Diaz, M. (2010b). A method of egg yolk fractionation. Characterization of fractions. Food Hydrocolloid 24: 434-443. doi:10.1016/j.foodhyd.2009.11.010.
  • Lili, L., Huan, W., Guangyue, R., Xu, D., Dan, L., Guangjun, Y. (2015). Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein. Int J Agric Biol Eng 8: 116-123.
  • Liu, X., Guo, J., Wan, Z.L., Liu, Y.Y., Ruan, Q.J., Yang, X.Q. (2018). Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocolloids 77: 168-175. doi:10.1016/j.foodhyd.2017.09.032.
  • Mao, X., Hua, Y. (2012). Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). Int J Mo Sci 13: 1561-1581. doi: 10.3390/ijms13021561.
  • Orishagbemi, C.O., Ichado, I.B., Sanda, M.E. (2017). Physical, functional and sensory properties of foam mat dehydrated whole egg powder. J Sci Res Rep 15: 1-7. doi: 10.9734/JSRR/2017/33305.
  • Öztürk, B., Urgu, M., Serdaroglu, M. (2017). Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions. Sci Food Agric 97: 2075-2083. doi: 10.1002/jsfa.8012.
  • Panda, B., Singh, R.P. (1990). Developments in processing quail meat and eggs. World Poultry Sci J 46: 219-234. doi: 10.1079/WPS19900022.
  • Pearce, K.N., Kinsella, J.E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agr Food Chem 26: 716–728. doi: 10.1021/jf60217a041.
  • Rahman, A.N.A., Hoque, N., Talukder, A.K., Das, Z.C. (2016). A survey of Japanese quail (Coturnix coturnix japonica) farming in selected areas of Bangladesh. Vet World 9: 940-947. doi: 10.14202/vetworld.2016.940-947.
  • Rao, Q., Kamdar, A.K., Labuz, T.P. (2013). Storage stability of food protein hydrolysates-A review. Crc Rev Food Sci 56: 1169-1192. doi: 10.1080/10408398.2012.758085.
  • Segura-Campos, M., Perez-Hernandez, R., Chel-Gurerero, L., Castellanos-Ruelas, A., Gallegos-Thintore, S., Betancur-Ancona, D. (2013). Physicochemical and functional properties of dehydrated Japanese quail (Coturnix japonica) egg white. Food Nutr Sci 4: 289-298. doi: 10.4236/fns.2013.43039.
  • Stern, P., Valentova, H., Pokorny, J. (2001). Rheological properties and sensory texture of mayonnaise. Eur J Lipid Sci Technol 103: 23-28.
  • Stokes, J.R., Telford, J.H. (2004). Measuring the yield behavior of structured fluids. J Non-Newtonian Fluid Mech 124: 137-146. doi:10.1016/j.jnnfm.2004.09.001.
  • Thaiudom, S., Khantarat, K. (2011). Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer. 11th International Congress on Engineering and Food, Quebec City, Canada. 315-321 p.
  • Thierau, S. R., Keil, H., Seuss-Baum, I., Hensel, O. (2014). Effects of Heat Treatment and Freeze-Drying on the Protein and Lipoprotein Structures of Egg Yolk as Determined Using Differential Scanning Calorimetry (DSC). Agric Communications, 2(3): 27-37.
  • Tokuşoğlu, Ö. (2006). The quality properties and saturated and unstaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects. Int J Food Sci Nutr, 7-8: 537–545. doi: 10.1080/09637480601049725.

LİYOFİLİZE BILDIRCIN YUMURTASI, YUMURTA BEYAZI VE YUMURTA SARISININ KÖPÜK OLUŞTURMA VE EMÜLSİFİKASYON ÖZELLİKLERİNİN BELİRLENMESİ

Yıl 2019, Cilt: 44 Sayı: 5, 919 - 931, 17.08.2019
https://doi.org/10.15237/gida.GD19113

Öz

Bu çalışmanın amacı liyofilize
edilmiş bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpük
oluşturma ve emülsifikasyon özelliklerini araştırmaktır. Liyofilize bıldırcın
yumurtası tozlarının suda yağ emülsiyonlarının mikroyapısal özellikleri
belirlenmiş, yumurta beyazı tozu kullanılarak üretilen mayonez benzeri ürüne
ait reolojik özellikler araştırılmıştır. En yüksek köpük oluşturma kapasitesi,
tüm pH değerlerinde yumurta beyazı ile elde edilmiştir. En yüksek emülsiyon
aktivite endeksi değeri, %1 dispersiyon düzeyinde yumurta sarısı tozu ile elde
edilmiştir (
P<0.05). Taramalı elektron mikroskobu (SEM) ile elde
edilen görüntüler, en iyi emülsiyonun yumurta sarısı tozu ile elde edildiğini
kanıtlamıştır. Liyofilize bıldırcın yumurtası sarısı ile üretilen mayonez
benzeri ürünün kayma incelmesi davranışı sergilediği ve jel benzeri yapı
(G’>G”) oluşturduğu belirlenmiştir. Liyofilize bıldırcın yumurtası sarısı,
kabul edilebilir reolojik özelliklere sahip mayonez benzeri ürün üretiminde
başarılı bir şekilde kullanılmıştır. Sonuç olarak, liyofilize bıldırcın
yumurtası tozlarının, gıda ürünlerinde köpük oluşturucu ve/veya emülsiyon
oluşturucu alternatif bileşen olarak kullanılabilme potansiyelinin mevcut
olduğu gösterilmiştir. 

Kaynakça

  • Buxmann, W., Bindrich, U., Strijowski, U., Heinz, V., Knorr, D., Franke, K. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation. Colloids Surf B Biointerfaces 76: 192-198, doi: 10.1016/j.colsurfb.2009.10.035.
  • Duraklı Velioglu, S., Baytur, S., Özdinç, N. (2018). Emulsion capacity of lyophilized quail eggs. The 4th Symposium on “Traditional Foods from Adriatic to Caucasus”, 19-21 April, Kyrenia, Northern Cyprus, 360 p.
  • Foegeding, E.A. (2015). Food protein functionality-A new model. J Food Sci 80: C2670-C2677, doi: 10.1111/1750-3841.13116.Hoppe, A. (2010). Examination of egg white proteins and effects of high pressure on select physical and functional properties. MSc thesis, University of Nebraska, the USA.
  • Horwitz, W. (1997). Official methods of analysis, 17th Ed., Association of Official Analytical Chemists, Washington DC, USA
  • Huang, L., Wang, T., Han, Z., Meng, Y., Lu, X. (2016). Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocolloid 56: 311-317. doi: 10.1016/j.foodhyd.2015.12.027.
  • Kudre, T.G., Bejjanki, S.K., Kanwate, B.W., Sakhare, P.Z. (2018). Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken. Int J Food Prop 21: 956-971. doi: 10.1080/10942912.2018.1466320.
  • Kurt, A., Genccelep, H. (2018). Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics. J Food Eng 237: 128-136. doi: 10.1016/j.jfoodeng.2018.05.028.
  • Laca, A., Saenz, M.C., Paredes, B., Diaz, M. (2010a). Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J Food Eng 97: 243-252. doi:10.1016/j.jfoodeng.2009.10.017.
  • Laca, A., Paredes, B., Diaz, M. (2010b). A method of egg yolk fractionation. Characterization of fractions. Food Hydrocolloid 24: 434-443. doi:10.1016/j.foodhyd.2009.11.010.
  • Lili, L., Huan, W., Guangyue, R., Xu, D., Dan, L., Guangjun, Y. (2015). Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein. Int J Agric Biol Eng 8: 116-123.
  • Liu, X., Guo, J., Wan, Z.L., Liu, Y.Y., Ruan, Q.J., Yang, X.Q. (2018). Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocolloids 77: 168-175. doi:10.1016/j.foodhyd.2017.09.032.
  • Mao, X., Hua, Y. (2012). Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). Int J Mo Sci 13: 1561-1581. doi: 10.3390/ijms13021561.
  • Orishagbemi, C.O., Ichado, I.B., Sanda, M.E. (2017). Physical, functional and sensory properties of foam mat dehydrated whole egg powder. J Sci Res Rep 15: 1-7. doi: 10.9734/JSRR/2017/33305.
  • Öztürk, B., Urgu, M., Serdaroglu, M. (2017). Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions. Sci Food Agric 97: 2075-2083. doi: 10.1002/jsfa.8012.
  • Panda, B., Singh, R.P. (1990). Developments in processing quail meat and eggs. World Poultry Sci J 46: 219-234. doi: 10.1079/WPS19900022.
  • Pearce, K.N., Kinsella, J.E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agr Food Chem 26: 716–728. doi: 10.1021/jf60217a041.
  • Rahman, A.N.A., Hoque, N., Talukder, A.K., Das, Z.C. (2016). A survey of Japanese quail (Coturnix coturnix japonica) farming in selected areas of Bangladesh. Vet World 9: 940-947. doi: 10.14202/vetworld.2016.940-947.
  • Rao, Q., Kamdar, A.K., Labuz, T.P. (2013). Storage stability of food protein hydrolysates-A review. Crc Rev Food Sci 56: 1169-1192. doi: 10.1080/10408398.2012.758085.
  • Segura-Campos, M., Perez-Hernandez, R., Chel-Gurerero, L., Castellanos-Ruelas, A., Gallegos-Thintore, S., Betancur-Ancona, D. (2013). Physicochemical and functional properties of dehydrated Japanese quail (Coturnix japonica) egg white. Food Nutr Sci 4: 289-298. doi: 10.4236/fns.2013.43039.
  • Stern, P., Valentova, H., Pokorny, J. (2001). Rheological properties and sensory texture of mayonnaise. Eur J Lipid Sci Technol 103: 23-28.
  • Stokes, J.R., Telford, J.H. (2004). Measuring the yield behavior of structured fluids. J Non-Newtonian Fluid Mech 124: 137-146. doi:10.1016/j.jnnfm.2004.09.001.
  • Thaiudom, S., Khantarat, K. (2011). Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer. 11th International Congress on Engineering and Food, Quebec City, Canada. 315-321 p.
  • Thierau, S. R., Keil, H., Seuss-Baum, I., Hensel, O. (2014). Effects of Heat Treatment and Freeze-Drying on the Protein and Lipoprotein Structures of Egg Yolk as Determined Using Differential Scanning Calorimetry (DSC). Agric Communications, 2(3): 27-37.
  • Tokuşoğlu, Ö. (2006). The quality properties and saturated and unstaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects. Int J Food Sci Nutr, 7-8: 537–545. doi: 10.1080/09637480601049725.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Serap Durakli Velioglu

Yayımlanma Tarihi 17 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 5

Kaynak Göster

APA Durakli Velioglu, S. (2019). DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. Gıda, 44(5), 919-931. https://doi.org/10.15237/gida.GD19113
AMA Durakli Velioglu S. DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. GIDA. Ağustos 2019;44(5):919-931. doi:10.15237/gida.GD19113
Chicago Durakli Velioglu, Serap. “DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE”. Gıda 44, sy. 5 (Ağustos 2019): 919-31. https://doi.org/10.15237/gida.GD19113.
EndNote Durakli Velioglu S (01 Ağustos 2019) DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. Gıda 44 5 919–931.
IEEE S. Durakli Velioglu, “DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE”, GIDA, c. 44, sy. 5, ss. 919–931, 2019, doi: 10.15237/gida.GD19113.
ISNAD Durakli Velioglu, Serap. “DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE”. Gıda 44/5 (Ağustos 2019), 919-931. https://doi.org/10.15237/gida.GD19113.
JAMA Durakli Velioglu S. DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. GIDA. 2019;44:919–931.
MLA Durakli Velioglu, Serap. “DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE”. Gıda, c. 44, sy. 5, 2019, ss. 919-31, doi:10.15237/gida.GD19113.
Vancouver Durakli Velioglu S. DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. GIDA. 2019;44(5):919-31.

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