Flavoring And Sterilizing And Improving Activity By Ultra-high Technology Of Liquid Egg White

Ultra-high pressure technology is a good way to reduce the microbialcontamination and change the functional features of food, while maintainingfood’s good qualities. In the study, the liquid egg white was used as rawmaterial; it was designed to get good flavor by sensory evaluation andsterilized by ultra-high pressure technology, with improving the activity oflysozyme; and the study investigated into the influence of the activity oflysozyme and the total numbers of colony under the optimum conditions and4℃storage. In addition, the protein digestibility in vitro and the antigenicwere evaluated preliminarily. Main research findings were following:1. Flavoring makes the liquid egg white more delicious.The flavoring ingredients of liquid egg white was designed by sensoryevaluation and orthogonal optimization, and the orthogonal ingredient was6mL ginger,1g salt，0.5g sugar and1mL white vinegar added in every100gliquid egg white. In the condition, the sensory score was highest.2. Ultra-high pressure processing could sterilize and improve theactivity of lysozyme of the liquid egg whiteIt found that the liquid egg white could effectively sterilize andimprove the activity of lysozyme processed by flavoring and ultra-highpressure processing. And the best condition by orthogonal optimization wasbased on300MPa for15minutes at30℃. Under the above conditions, thetotal numbers of colony was less than100units and the activity of lysozymewas about50%higher than untreated.3. High activity of lysozyme could keep for a long timeThe activity of lysozyme of flavored liquid egg white processed byultra-high pressure decayed slowly under4℃storage;and compared byuntreated samples, the activity was higher14.6%in14t hdays;and the totalnumbers of colony was still less than100units in30days.4. The protein digestibility in vitro was improvedThe protein digestibility in vitro of liquid egg white was improved14.3%when it was processed by flavoring and ultra-high pressure; otherwise theprotein digestibility of heating samples was decreased about3%. 5. The antigenic was increasedThe antigenic of liquid egg white was increased about13%when it wasprocessed by flavoring and ultra-high pressure, so the people allergic to eggsstill could not eat.