CANLI
Yükleniyor Veriler getiriliyor…
/ Makaleler / Scopus Detay
Scopus YÖKSİS Eşleşti

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

Journal of Food Science and Technology · Eylül 2023

YÖKSİS DOI Eşleşmesi Bulundu

Bu Scopus makalesi YÖKSİS veritabanında da kayıtlı. Aşağıda YÖKSİS verilerini görebilirsiniz.

YÖKSİS Kayıtları
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG
Journal of Food Science and Technology · 2023 SCI-Expanded
DOÇENT KÜBRA ÜNAL →
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG
Springer Science and Business Media LLC · 2023 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →

Makale Bilgileri

DergiJournal of Food Science and Technology
Yayın TarihiEylül 2023
Cilt / Sayfa60 · 2433-2443
DOI10.1007/s13197-023-05766-4
Scopus ID2-s2.0-85160691700
Özet This research aims to understand the effect of Lactobacillus rhamnosus GG fermentation on egg white powder. In this study, some physico-chemical, functional, textural, and protein structure properties of microwave (MD) and oven dried (OD) egg white powders were determined. The fermentation process decreased the pH value (5.92, 5.82) and foaming capacity (20.83%, 27.20%) of MD and OD groups. The highest yield (11.61%) and emulsion capacity values (78.17%) were observed in fermented oven dried group. While MD group (703.22 g) had the lowest hardness value, OD group (3301.35 g) exhibited highest hardness value. The denaturation peaks of the samples were ranged between 61.00 °C and 80.43 °C. Scanning electron microscopy images of all sample groups showed broken glass structure. This study suggests that fermentation (L. rhamnosus GG) can effectively improve the quality properties of egg white powder and thus fermented egg white powders could be used in the food industry. Graphical abstract: [Figure not available: see fulltext.]

Yazarlar (3)

1
Busra Nur Gundogan
ORCID: 0000-0002-5122-8000
2
Cemalettin Sariçoban
3
Kubra Unal
ORCID: 0000-0001-9005-6160

Anahtar Kelimeler

Egg white powder Lactic acid bacteria Microwave Texture

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

2
Atıf
3
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

KÜ
KÜBRA ÜNAL
DOÇENT

Hızlı Erişim

DOI ile aç Scopus'ta aç Makaleler listesi