Functional Properties of Milk-Egg Mixtures

We used an experimental design (Scheffe simplex‐centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and evaluated for heat gelation properties and for emu...

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Bibliographic Details
Published inJournal of food science Vol. 64; no. 5; pp. 787 - 791
Main Authors Matringe, E., Tan Luu, R. Phan, Lorient, D.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.09.1999
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects
albumen
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Chemistry
egg yolk
Eggs
Food industries
Food science
functional properties
Fundamental and applied biological sciences. Psychology
heat gelation
Milk
protein
Proteins
Egg yolk
Heat treatment
Dried skimmilk
Emulsification
Foaming
Gelation
Albumin
Dairy product
Egg white
Synergism
Mixture
Statistical method
Antagonism
Formulation
Egg product
Animal protein
Technological properties
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Summary:We used an experimental design (Scheffe simplex‐centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and evaluated for heat gelation properties and for emulsifying and foaming capacity and stability. The method accounted for nonlinear interactions between the ingredients. Synergistic effects were revealed on heat gelation and emulsifying properties but antagonistic effects for foaming properties were noted.
Bibliography:ark:/67375/WNG-KVFNKS21-5
istex:8EC2A7A5E7E28831DA556D99FDFD7A1980204C08
ArticleID:JFDS787
We gratefully acknowledge the financial assistance of the EPIBRETAGNE Company and of Mrs Guilhem's assistance in establishing the experimental design.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15912.x