Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage

Abstract

Effects of pasteurization temperature and frozen storage on the functionality and soluble protein composition of liquid whole egg (LWE) were studied. Homogenized LWE control and LWE heated at 60, 64, or 68 C for 3.5 min were evaluated during 80 days of storage at −24 C. Protein solubility decreased by 11% when LWE was heated to 68 C. Protein solubility decreased 17 and 11% in LWE control and LWE heated to 68 C, respectively, during frozen storage. Polyacrylamide gel electrophoresis was used to monitor changes in soluble protein composition. Percentages of soluble ovotransferrin and globulin proteins decreased during pasteurization and frozen storage. Quality attributes of a pie filling were influenced by pasteurization and frozen storage of LWE.