Emulsifying Properties Of Hydrolyzed Egg White And Preparation Of Mayonnaise

Hen egg yolk,as an excellent emulsifying agent, has been widely used in the processing of mayonnaise. Hen egg white has a relative high content of protein which is easy to digest by humans, however, compared with egg yolk, hen egg white possesses a weaker emulsifying properties. In this case, the current study focuses on how to improve emulsifying properties of egg white so that it can replace yolk as an emulsifier in mayonnaise.Egg white was hydrolyzed by a thermostable enzyme at various concentration,followed by heat treatment at different temperatures. In this case, the optimal hydrolysis condition was determined: optimal emulsifying properties were obtained when enzyme concentration was 0.4% E/S, followed by heat treatment at 90 ℃ for 8min, of which emulsifying activity is equal to yolk and emulsifying stability is better than that of yolk;Compared with native egg white, either hydrolysis or heat treatment favors to the improvement of emulsifying properties; By analyzing degree of hydrolysis and surface hydrophobicity, results showed that neither of them can be the unique index for forecasting increase or decrease of emulsifying properties.In the application part of this study, results showed that hydrolyzed egg white can be used as a substitute of yolk as an emulsifier. Through sensory evaluation、TPA test and DSC test, two innovative egg products have been brought out-mayonnaise with hydrolyzed egg white and strawberry emulsion by egg white, optimal recipe for this new ‘mayonnaise’ was: hydrolyzed egg white 25%、oil 60%、vinegar 10%、salt 2%、mustard 3%; Optimal recipe for strawberry emulsion of egg white was hydrolyzed egg white 82%、 strawberry jam 8% and honey 10%.Egg white is a system whose emulsifying property is influenced by various factors,this study only focused on effects of degree of hydrolysis and surface hydrophobicity,and the impacts of hydrolysis and heat treatment on structural changes of proteins which are supposed to affect emulsifying properties need further investigation.