Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

• Published in: Food chemistry Vol. 135; no. 2; pp. 464 - 472
• Main Authors: Rao, Qinchun, Rocca-Smith, Jeancarlo R., Schoenfuss, Tonya C., Labuza, Theodore P.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.11.2012; Elsevier
• Subjects: Accelerated shelf-life testing; Animals; beverages; bioactive properties; Biological and medical sciences; Chickens; color; egg albumen; Egg and egg product industries; Egg Proteins - chemistry; Egg White - chemistry; enzymatic hydrolysis; Female; fluorescence; Food industries; food matrix; Food Storage; functional foods; functional properties; Fundamental and applied biological sciences. Psychology; glucose; hens; Hydrolysed hen egg white powder; Hydrolysis; Kinetics; Maillard reaction; Moisture content; Nutritive Value; peptides; Physicochemical properties; powders; Powders - chemistry; protein hydrolysates; Protein Hydrolysates - chemistry; protein sources; protein supplements; Quality Control; Quality loss; shelf life; stickiness; texture; Water - analysis; Water activity; Accelerated shelf-life testing; Water activity; Moisture content; Quality loss; Maillard reaction; Hydrolysed hen egg white powder; Physicochemical properties; Heat treatment; Shelf life; Egg white; Powder; Hen; Vertebrata; Quality; Water content; Egg product; Food preservation; Aves

► Structural changes occurred including agglomeration, stickiness and collapse. ► A first-order hyperbolic model fit for the change in storage quality parameters. ► Significant quality loss was found for the HEW powder system at aw>0.31. ► The remaining free amino groups decreased about 5% at aw...