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Development of a new product: egg white albumen gels with differentiated magnesium release

100%

Tomczynska-Mleko M.

Journal of Elementology

2015

tom 20

nr 2

Commercial egg white isolates (EWI) or concentrates contain substantial quantities of minerals and they easily form heat-induced gels. An innovative, low mineral EWI was used in the present research to investigate the influence of magnesium ions on the gelation process and on the release of these ions in simulated gastric conditions. Heat-induced gelation of egg white proteins was monitored by using an ultrasound viscometer and an oscillatory rheometer. Samples behaved as weak gels with the storage modulus about 5 times larger than the loss modulus. Both methods revealed two phases of gelation. More elastic behavior of gels with an increased magnesium ion concentration can be explained by a higher number of bonds between protein molecules observed in transmission electron microscopy images. An increased concentration of magnesium ions in gel caused an increased release rate of these ions in simulated gastric conditions, which was probably caused by a higher surface roughness of the gel. Higher roughness of the gel surface enlarges the contact area and enables faster hydrolysis. The egg white isolate gels with a high bioavailability organic form of magnesium could be used as food supplement with a regulated magnesium release rate in the human stomach.

Heat resistance and growth of Salmonella enteritidis, Listeria monocytogenes and Aeromonas hydrophila in whole liquid egg

80%

Abdel Karem H. , Mattar Z.

2001

tom 50

nr 1

Substancje dodatkowe w zywnosci zwierzecego pochodzenia

60%

Szteyn J.

Acta Academiae Agriculturae ac Technicae Olstenensis. Veterinaria

1996

tom 24

23-28

W artykule omówiono podstawy prawne stosowania w żywności pochodzenia zwierzęcego substancji dodatkowych. Opierając się na aktualnie obowiązujących w Polsce przepisach, podano, definicję substancji dodatkowych i scharakteryzowano zmiany jakie zaszły w ostatnim czasie w liczbie i ilościach substancji dodatkowych dozwolonych do stosowania w kraju.

The paper presents legal bases concerning using additives in food of animal origin. The included definifion of additives is based on regulations that are currently in force in Poland. The changes in the amount and number of additives which have recently been permitted to be used in our country were also characterized.