Abstract
In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.
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Thanks to the TUBİTAK, the Scientific and Technical Council of Turkey (grant number 214O376) for supporting this research.
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This work was financially supported by a grant from the TUBİTAK with project number 214O376.
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MY conceived the designed study and project admin, MY and CC organized the whole research outlined. Manuscript drafting wrote by MY and received the final reviewed and edited manuscript with CC.
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Yüceer, M., Caner, C. Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen. J Food Sci Technol 59, 927–934 (2022). https://doi.org/10.1007/s13197-021-05094-5
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DOI: https://doi.org/10.1007/s13197-021-05094-5