WO2014146660A1 - Perfectionnement enzymatique de volume de mousse et de stabilité de blanc d'œuf de poule - Google Patents

Perfectionnement enzymatique de volume de mousse et de stabilité de blanc d'œuf de poule Download PDF

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Publication number
WO2014146660A1
WO2014146660A1 PCT/DK2013/050080 DK2013050080W WO2014146660A1 WO 2014146660 A1 WO2014146660 A1 WO 2014146660A1 DK 2013050080 W DK2013050080 W DK 2013050080W WO 2014146660 A1 WO2014146660 A1 WO 2014146660A1
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Prior art keywords
egg white
egg
foam
white composition
composition
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English (en)
Inventor
Giosuè CASAGRANDE
Jan Høy CARSTENS
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SANOVO PROCESS SOLUTIONS AS
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SANOVO PROCESS SOLUTIONS AS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase

Definitions

  • the present invention relates to the use of a phospholipase enzyme for improving functional properties of an egg white composition.
  • the present invention relates to a process for providing an egg white composition having said improved functional properties, wherein the process comprises the steps of providing an egg white com- position, adding a phospholipase enzyme to the egg white composition; and allowing the phospholipase enzyme to react with the egg white composition.
  • the present invention further relates to an egg white product comprising at least the egg white composition having improved functional properties, and to a kit for improving said functional properties of an egg white composition comprising a phospholipase enzyme and instructions for carrying out the process according to the present invention.
  • Eggs from birds such as hen and chicken are widely used in the preparation of numerous types of food products.
  • eggs are used as a food ingredient for the formulation of processed food products (e.g. mayonnaise, dressings, desserts, confectionaries, cakes and meringues) and the addition may provide various functional properties such as emulsifying properties and/or foaming properties to these food products.
  • the eggs from hens are most widely used.
  • the eggs consist of a protective eggshell, egg white, and egg yolk, each separately contained within thin membranes. Prior to application in food products the eggs undergo an initial processing, where the eggs are washed and cracked and the protective eggshell is discarded. Optionally, the egg yolk and egg white may be separated.
  • the egg ingredient may consist of the whole egg, the egg yolk or egg white.
  • the egg yolk is a major source of vitamins and minerals. It contains protein, choline, carbohy- drates and cholesterol as well as all of the egg's fat, including approximately 9% phospholipids (phosphatidyl-choline, phosphatidyl- ethanolamine).
  • the egg white also denoted albumen consists mostly of the protein albumin and water.
  • the egg ingredient being whole egg, egg yolk or egg white is prepared prior to addition to a food product.
  • Preparation may for instance involve whipping and/or beating the egg ingredient so that it is brought to a form particularly suitable for the food product in question.
  • the egg ingredient may be subjected to a pre- treatment prior to said preparation.
  • the pre-treatment may aim at providing improved functional properties of the egg ingredient, such as whipping ability and foam stability.
  • Such pre-treatment processes may include enzymatic treatment.
  • US 5,080,911 relates to a process for modifying the properties of egg yolk, which comprises treat- ing egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby converting phospholipids contained in the egg yolk and resulting in higher heat-gelation and emulsification properties.
  • JP 2003-102439 a method for providing a processed egg product is described, where the method includes enzymatically treating egg yolk with phospholipase A2 to increase emulsifying ability.
  • EP 1 438 902 relates to providing such prolonged stabilisation of an aerated egg white composition.
  • EP 1 438 902 relates to providing a sugar alcohol composition for the use of stabilizing egg foam of aerated liquid egg, comprising alpha-D-glucopyranosyl-l,6-sorbitol.
  • a sugar alcohol composition for the use of stabilizing egg foam of aerated liquid egg, comprising alpha-D-glucopyranosyl-l,6-sorbitol.
  • additives such as sugar alcohol compositions, thus, providing the need for an alternative method of increasing the whipping ability of egg whites and stabilizing the egg white foam.
  • a major problem affecting the functional properties of egg whites is contamination of the egg white with egg yolk. It is readily recognised within the art that any contamination of the egg white with egg yolk will significantly reduce the functional properties of the egg white, e.g. the foam stability, foam density and whipping ability. This is true even for minute remnants of the egg yolk in the egg white. Thus, during the initial processing it is desirable to ensure a complete separation of the egg white from the egg yolk. Nevertheless this might not always be possible. Especially, in large scale processing of eggs a completely un- contaminated egg white is virtually impossible to obtain.
  • US 2,892,720 relates to a process for reducing the lipid content of egg albumen which comprises subjecting the albumen containing a small amount of yolk to the action of an added lipase preparation free from zymases and proteases to substantially reduce the lipid content. Macherey et al. have also investigated the use of lipases for improving the functional properties of yolk-contaminated egg whites.
  • the functional properties include foam capacity, foam drainage rate, foaming power, foam stability, foam volume, and foam height.
  • lipases of different origin have different effect. Pancreatic lipases have shown effective whereas lipase isolated from wheat germ has not been successful. Macherey et al. further found that lipase from Mucor miehei (EC 3.1.1.3) did not function unless colipase, a protein co- factor, was present. No general explanation is presently offered as to why some lipases work and others do not, and there is no theoretical approach as to identify enzymes which can successfully improve the functional properties of yolk-contaminated egg white.
  • an object of the present invention is to provide a treatment which may recover functional properties of yolk- contaminated egg white having a higher amount of contamination. Even still, the lipase enzymatic treatment of egg white having yolk contamination below 1% (w/w) does not offer full recovery of all functional properties. In particular, foam stability cannot be fully recovered even for egg whites having yolk contamination below 0.2% (w/w).
  • a first aspect the present invention relates to a use of a phospholi- pase enzyme for improving functional properties of an egg white composition
  • an egg white composition comprising more than 80% (w/w) of egg white, preferably more than 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white.
  • the egg white composition com- prises from about 0.001% to about 5% (w/w) of egg yolk, preferably from about 0.001% to about 4% (w/w) of egg yolk, more preferably from about 0.001% to about 3% (w/w) of egg yolk, even more preferably from about 0.001% to about 2.5% (w/w) of egg yolk, where the total sum of the egg white composition does not exceed 100% (w/w).
  • the egg white composition comprises from about 0.1% to about 0.3% (w/w) of egg yolk.
  • the present inventors have surprisingly found that adding any phospholipase enzyme to an egg white composition contaminated with egg yolk lipids improves the functional properties of the egg white sig- nificantly as compared to compositions where no phospholipase enzyme is added.
  • the functional properties are improved to such an extent that no further enzymatic and/or alternative treatment for improving the functional properties is needed.
  • the present inventors have found this to be true even when the contamination exceeds concentra- tions of egg yolk, which can normally not be remedied, such as concentrations of egg yolk above about 1% (w/w).
  • the use of the phospholipase enzyme improves the functional properties of the egg white composition to a level equal to the functional properties of an egg white composition, which is substantially free of egg yolk. That is, the use of the phospholipase enzyme may fully recover the functional properties of an industrial grade yolk-contaminated egg white composition.
  • the present inventors have surprisingly found that the functional properties of an egg white having a yolk contamination as high as up to 1% (w/w) may be recovered to an extent where the egg white can be used in egg white products, which egg white product would normally require egg white substantially free of egg yolk.
  • the present inventors further found that the functional properties of an egg white having a yolk contamination as high as up to 5% (w/w) may be im- proved, although to a lesser extent as compared to egg white, which is substantially free of egg yolk.
  • the present inventors have observed that using phospholipase enzyme on yolk-contaminated egg white compositions results in significant improvement of the whipping ability of the egg white composition. That is, an egg white composition with yolk-contamination, which clearly prevents the egg white composition from being aerated into foam by whipping and/or beating, can readily be treated with a phospholipase enzyme so that it may easily be aerated into foam.
  • the present inventors found this to be true for egg white compositions with a yolk- contamination as high as about 3% (w/w), and that for an egg white composition with a yolk-contamination as high as about 1% (w/w), the quality of the foam may be recovered to an extent, which is equal to or better than an egg white composition substantially free of egg yolk contamination.
  • the use of the phospholipase enzyme even further improves the functional properties of a yolk- contaminated egg white to exceed those of an egg white composition substantially free of yolk contamination.
  • the hydrolysis of phospholipids by the phospholipase enzyme provides for improved functional properties of the egg white composition, and that the product of this hydrolysis, which is not naturally present in egg white compositions, is responsible for the observed effect.
  • the resulting egg white composition will typically have a yolk contamination in the range from about 0.1% to about 0.3% (w/w), typically about 0.25% (w/w).
  • the present inventors have found the use of phospholipase enzyme to be very effective in improving the functional properties of a yolk- contaminated egg white composition within this range of contamination.
  • the present inventors have even observed that the functional properties of the egg white composition have improved beyond the functional properties of reference egg white compositions, which have been manually separated to ensure compositions substantially free of egg yolk.
  • the egg white composition comprises from about 0.1% to about 0.3% (w/w) of egg yolk.
  • the phospholipase enzyme is added to the egg white composition in order to improve the functional properties.
  • functional properties of the egg white composition is in particular meant all the properties within the aspect of providing a foamed and/or aerated egg white composition, wherein the quality of the functional properties in respect of foaming and/or aeration of the egg white composition is measured with parame- ters such as foam height, foam density, foam volume, foam capacity, foaming power, and foam stability.
  • an embodiment of the present invention relates to the use of the phospholipase enzyme for improving functional properties of the egg white composition, wherein the functional properties are selected from foam height, foam density, foam volume, foam capacity, foaming power, and foam stability of the egg white composition.
  • the use of the phospholipase enzyme is to improve the functional property of foam stability, where the foam stability is defined as the volume of drainage per 75 g of foam, and where the volume of drainage is the volume of the liquid phase collected 70 minutes after whipping the egg white composition into foam.
  • foam stability is defined as the volume of drainage per 75 g of foam, and where the volume of drainage is the volume of the liquid phase collected 70 minutes after whipping the egg white composition into foam.
  • the present inventors have observed that the foam stability is significantly increased for a yolk-contaminated egg white composition by adding phospholipase enzyme as compared to when no enzyme is added. Furthermore, the foam stability is improved further as compared to similar results provided by alternative enzymatic treatments, such as enzymatic treatments using lipase.
  • the egg white com- position comprises from about 0.001% to about 3% (w/w) of egg yolk, preferably from about 0.01% to about 2% (w/w) of egg yolk, more preferably from about 0.01% to about 1% (w/w) of egg yolk, even more preferably from about 0.1% to about 1% (w/w) of egg yolk.
  • egg yolk contamination in concentrations as high as about 1% (w/w) the foam stability was found to be fully recovered to a level as if the egg white was initially substantially free of yolk contamination. Hence, depending on the contamination the foam stability may be fully recovered after use of phospholipase enzyme.
  • the foam stability of the egg white composition is im- proved by a factor of at least 1.5 as compared to compositions where the phospholipase enzyme is not used, and where the egg white composition has an egg yolk contamination of from about 0.01% to about 2.5% (w/w).
  • the egg white composition has a foam stability of at least 2 times as high, preferably 2.5 times as high, more preferably 3 times as high as if the phospholipase enzyme is not used, where the egg white composition has an egg yolk contamination of from about 0.05% to about 2% (w/w).
  • the egg white composition substantially retains the optimum foam volume even when subject to over-whipping and/or over-beating.
  • the use of the phospholipase enzyme is to improve the functional property of foam density, and the use results in a foam density below about 0.1 g/ml, preferably below about 0.08 g/ml, where the egg white composition has an egg yolk con- tamination of from about 0.001% to about 1% (w/w).
  • the use of the phospholipase enzyme provides an egg white composition, which is suitable for being aerated into foam by whipping and/or beating.
  • Adding the aerated egg white composition, which has been treated with phospholipase enzyme, to an egg white product has shown to provide the egg white product with unique properties with respect to texture, taste and appearance, which is particularly appreciated by consumers in egg white food products such as desserts, confection- aries, cakes and meringues.
  • the unique properties of the egg white product are inherited from the improved functional properties of the egg white composition and it has been shown that the functional properties are not adversely affected by admixing further ingredients in the egg white composition.
  • an embodiment of the present invention relates to the use of the phospholipase for improving functional proper- ties of the egg white composition, wherein the egg white composition is comprised in an egg white product having additional ingredients.
  • the present inventors have surprisingly found that egg white food products based on foamed egg white compositions treated with phospholipase enzyme retain the volume in the egg white food product to a greater ex- tent so that the egg white food product remains aerated.
  • the improved foam stability obtained by the use of the phospholipase enzyme according to the invention provides for an increased flexibility in the preparation processes of egg white food products.
  • the foam will retain its volume for a longer period of time making other simultaneous and/or successive preparations of ingredients less dependent on when the foamed egg white composition is prepared.
  • the aerated egg white foam does not substantially reduce its volume over an increased period of time such as up to about 1 hour.
  • a high yield in food products can still be obtained even in situations where the aerated egg white foam cannot readily be used in the further food preparation process. With less stabile foam this would lead to a reduction in the yield of food product as the egg white foam volume would have reduced. Accordingly, a person skilled in the art of manufacturing egg white food products such as desserts, confectionaries, cakes and meringues will readily appreciate the flexibility in the preparation process conferred by the improved foam stability.
  • a phospholipase enzyme rather than e.g. a lipase, facilitates the processing of egg white products and improves the overall durability of the food products. This is believed to be due to the high specificity of the phospholipase. Lipase in general has very low specificity for the substrate, whereas a phospholipase only catalyses the hydrolysis of phospholipids. Consequently, when producing an egg white product by adding additional ingredients to an egg white composition treated with lipase, the lipase may still hydrolyse any lipids present in the added ingredients, and such hydrolysis may render the egg white product less desirable.
  • the phospholipase enzyme is a phospholipase A2 enzyme.
  • the present inventors have surprisingly found that phospholipases of the type A2 exhibit particularly good effect on the functional properties of yolk-contaminated egg whites.
  • the phospholipase enzyme can easily be adapted for in- dustry.
  • the phos- phatide-2-acyl-hydrolase may readily be certified as both Kosher and Halal.
  • Another aspect of the present invention relates to a process for providing an egg white composition having improved functional proper- ties, wherein the process comprises the steps of:
  • an egg white composition comprising more than 80% (w/w) of egg white, preferably more tha n 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white;
  • the egg white composition comprises from about 0.001% to about 5% (w/w) of egg yolk, preferably from about 0.001% to about 4% (w/w) of egg yolk, more preferably from about 0.001% to about 3% (w/w) of egg yolk, even more preferably from about 0.001% to about 2.5% (w/w) of egg yolk.
  • a further aspect of the present invention relates to an egg white product comprising at least an egg white composition having improved functional properties, where the egg white product is obtainable by a process comprising the steps of:
  • an egg white composition comprising more than 80% (w/w) of egg white, preferably more than 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white;
  • the egg white composition has a foam stability of at least 1.5 times as high as the egg white composition provided in step i) without adding the phospholipase enzyme in step ii), where the egg white composition has an egg yolk contamination of from about 0.01% to about 2.5% (w/w), and wherein the foam stability is defined as the volume of drainage per 75 g of foam, where the volume of drainage is the volume of the liquid phase collected 70 minutes after whipping the egg white composition into foam.
  • the egg white composition has a foam stability of at least 2 times as high, preferably 2.5 times as high, more preferably 3 times as high as the egg white composition provided in step i) without adding the phospholipase enzyme in step ii), where the egg white composition has an egg yolk contamination of from about 0.05% to about 1% (w/w).
  • the foam density of the egg white composition after whipping the egg white composition into foam is lower than the egg white composition provided in steps i) to iii) without adding the phospholipase enzyme in step ii). This is particularly true for yolk-contaminated egg white compositions, wherein a yolk contamination is present, i.e.
  • the egg white composition comprises from about 0.001% to about 3% (w/w) of egg yolk, preferably from about 0.01% to about 3% (w/w) of egg yolk, more preferably from about 0.01% to about 2% (w/w) of egg yolk, even more preferably from about 0.01% to about 1% (w/w) of egg yolk, and yet again even more preferably from about 0.1% to about 1% (w/w) of egg yolk.
  • kits for im- proving functional properties of an egg white composition comprising a phospholipase enzyme in a suitable container and instructions for the use and/or for carrying out the process according to the above- mentioned aspects of the present invention.
  • the phospholipase enzyme in the kit is phospholipase A2.
  • the phospholipase A2 enzyme originates from a microbial source.
  • the microbial source is selected from any of the strains Streptomyces violaceoru- ber or Aspergillus niger, preferably Aspergillus niger.
  • the phospholipase A2 enzyme is a phos- phatide-2-acyl-hydrolase, preferably phosphatide-2-acyl-hydrolase (E.C.3.1.1.4), which is also known under the trade name MAXAPAL® A2 provided by DSM Food Specialties B.V. Figures
  • Figure 1 shows the results from a test of tolerance against over- whipping
  • Figure 2 shows the foam stability of yolk-contaminated egg whites with and without phospholipase A2 enzyme.
  • Figure 4 depicts the effect of using phospholipase A2 enzyme on foam appearance after 480 s of whipping the egg white composition.
  • a first aspect of the present invention relates to a use of a phospholipase enzyme for im proving functional properties of an egg white composition
  • an egg white composition comprising more than 80% (w/w) of egg white, preferably more than 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white.
  • the term “egg” is meant to embrace all eggs consisting of a protective eggshell, egg white, and egg yolk, contained within various thin membranes. Such eggs typically originate from birds and reptiles.
  • the present invention is believed to be applicable to all eggs of aforementioned general type.
  • the egg originates from birds, in a more preferred embodiment the egg originates from hens and/or chickens and/or ducks, most preferably from hens and/or chickens.
  • the egg white composition originates from hens and/or chickens.
  • egg white composition is meant the egg white from an egg, which has been separated from the rest of the egg.
  • the "egg white composition” mainly comprises egg white.
  • egg white in large scale processing of eggs a complete separation of egg white from the egg yolk is very difficult to obtain.
  • storage of eggs over a period of time also results in migration of lipids from the egg yolk to the egg white.
  • the process of separation of egg white from egg yolk typically results in an "egg white composition” comprising egg white and egg yolk, wherein the "egg white composition” according to the present invention comprises more than 80% (w/w) of egg white, preferably more than 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white.
  • the egg white composition consists of 100% (w/w) of egg white, i.e. egg white substantially free of yolk contamination.
  • the terms "egg white contaminated with yolk”, “egg white contam inated with egg yolk” and “yolk-contaminated egg white composition” may be used interchangeably and refer to an egg white composition comprising egg yolk in an amount, which may impede the functional properties of the egg white.
  • the egg white composition comprises from about 0.001% to about 3% (w/w) of egg yolk, preferably from about 0.001% to about 2% (w/w) of egg yolk, more preferably from about 0.001% to about 1% (w/w) of egg yolk, even more preferably from about 0.01% to about 1% (w/w) of egg yolk, where the total sum of egg white and egg yolk does not exceed 100% (w/w).
  • an egg white composition according to the invention may consist of egg white and egg yolk, more specifically the egg white composition consists of egg white and egg yolk, wherein the egg white composition consists of from about 0.001% to about 3% (w/w) of egg yolk, preferably from about 0.001% to about 2% (w/w) of egg yolk, more preferably from about 0.001% to about 1% (w/w) of egg yolk, even more preferably from about 0.01% to about 1% (w/w) of egg yolk, and wherein the egg white constitutes the remaining part of the egg white composition, not exceeding 100% (w/w).
  • the resulting egg white com position will typically have a yolk contamination in the range from about 0.01% to about 1% (w/w), typically from about 0.05% (w/w) to about 0.8% (w/w).
  • i nd ustria l grade yolk-contaminated egg white composition is meant an egg white composition having a yolk contamination within this range.
  • non-contaminated egg white and “egg white composition substantially free of egg yolk” may be used interchangeably and refer to egg whites, which typically have been separated manually, and which do not have comprise egg yolk in amounts that would impede the functional properties.
  • the egg white composition may, however, comprise some yolk due to migration over the membrane.
  • phospholipase and "phospholipase enzyme” are well recognised within the art as a group of enzymes that hydrolyses phospholipids.
  • the phosphol- ipase enzyme originates from a microbial source.
  • the microbial source is selected from any of the strains Strep- tomyces violaceoruber or Aspergillus niger, preferably Aspergillus niger.
  • phospholipase A2 (IUB 3.1.1.4) manufactured by Nagase ChemteX Corporation under the trade name PLA2 NAGASE is used.
  • the enzyme originates from a strain of Streptomyces violaceoruber.
  • the phospholipase A2 enzyme is CakeZyme® Smart and/or CakeZyme® Smart L, which are both manufactured by DSM Food Specialties B.V.
  • the phosphol ipase A2 enzyme is a phosphatide-2-acyl- hydrolase, in particular the phosphatide-2-acyl-hydrolase (E.C.3.1.1.4), which is also known under the trade name MAXAPAL® A2 provided by DSM Food Specialties B.V.
  • Phosphatide-2-acyl-hydrolase is produced by microbial fermentation of a selected strain of Aspergillus niger.
  • the phospholipase enzyme may be provided in a ny suita ble form, such as in a liquid suspension or as a powder, which is reconstituted prior to and/or during mixing.
  • a ny suita ble form such as in a liquid suspension or as a powder, which is reconstituted prior to and/or during mixing.
  • the present inventors believe that the phospholipase enzyme must have a high purity so that limited side- reactions occur.
  • MAXAPAL® A2 complies with such high purity demands.
  • the phospholipase enzyme may be provided in a suitable enzyme composition, which may comprise additional ingredients such as salts, sugars such as maltodextrin, and glycerol, and preservatives.
  • an egg white composition By “functional properties" of an egg white composition is meant the quality of the foam into which the egg white composition is trans- formed when aerated by whipping and/or beating.
  • the egg white composition may be aerated into foam by whipping and/or beating the egg white composition using e.g. an eggbeater, a whisk, whirewhip, mixer, etc.
  • an eggbeater e.g. an eggbeater
  • a whisk whirewhip, mixer, etc.
  • the present inventors believe that the physical stress of beating an egg white composition creates the foam .
  • There are two types of physical stress caused by beating them with e.g. a whisk the first being that the whisk drags the liquid through itself, creating a force that unfolds the protein molecules. This process is called denaturation.
  • the second stress comes from the mixing of air into the egg white composition, which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unravelled proteins, and thus become a foam, holding the incorporated air in place. This process is called coagulation.
  • beating the egg white composi- tion it may be classified in three stages according to the peaks they form when the beater is lifted : soft, firm, and stiff peaks. By the term “over- beaten” or “over-whipped” the egg white composition take on a dry appearance, and will eventually collapse.
  • the term "whi pping a bility" should be construed as the susceptibility of an egg white composition to being whipped and/or beat into foam according to the above-mentioned three stages by subjecting the egg white composition to a whipping procedure for a period of time.
  • the functional properties of the egg white composition are measured by the quality parameters such as foam height, foam density, foam volume, foam capacity, foaming power, and foam stability.
  • an embodiment of the present invention relates to the use of the phospholipase enzyme for improving functional properties of the egg white composition, wherein the functional properties are selected from foam height, foam density, foam volume, foam capacity, foaming power, and foam stability of the egg white composi- tion.
  • the functional property is foam stability.
  • foam stability is defined as the volume of drainage per 75 g of foam, where the volume of drainage is the volume of the liquid phase collected 70 minutes after whipping the egg white composition into foam.
  • a person skilled in the art will readily recognise such a method for determining the foam stability.
  • the present inventors have provided a method for measuring the foam stability, which method comprises the steps of
  • foam stability is not paramount. Any method suitable for determining the foam stability may be used. The scope of the present invention may readily be determined by comparison of foam stability as long as the same method of determining foam stability is used for all samples compared. For example the foam stability may be defined as
  • volume of initial liquid phase is the volume of the egg white composition before whipping the egg white composition into foam
  • volume of drainage is the volume of the liquid phase of the egg white composition collected 1 hour after whipping the egg white composition into foam.
  • whip height of an egg white composition is meant measuring the foam height following the steps of whipping an egg white composition for a specific amount of time under specific conditions with respect to whipping time and whipping power; adding a predefined amount of the whipped egg white composition to a container with means for measuring the height of the foam; levelling the foam; and noting the height of the foam.
  • Specific conditions with respect to whipping time and whipping power may be according to the examples of the present appli- cation.
  • the term "foam volume" of the egg white composition may be defi ned accordi ng to the pri nci ple of determ in ing the foa m heig ht, wherein the cross section of the container is noted and the volume calculated according the standard geometry.
  • the use of the phos- pholipase enzyme is to improve the functional property of foam density, and the use results in a foam density below about 0.1 g/ml, preferably below about 0.08 g/ml, where the egg white composition has an egg yolk contamination of from about 0.001% to about 1% (w/w).
  • the present inventors have provided a method for measuring the foam density, which method comprises the steps of
  • Foam capacity of the egg white composition is meant the amount of interfacial area that can be created by the foam . Foam capacity may be calculated by the following equation :
  • Foam capacity (volume of foam) / (volume of initial liquid phase) x 100, where the volume of foam is the final foam volume determined after whipping, and the volume of the initial liquid phase is the volume of egg whites in ml prior to whipping.
  • Foaming power (volume of gas incorporated) / (volume of liquid) x 100, where the volume of gas incorporated during whipping is the volume of the egg whites after whipping minus the volume of egg whites before whipping.
  • the volume of liquid is the volume of egg whites in ml before whipping.
  • the functional properties is meant obtaining an egg white composition hav- ing functional properties most suitable for use in food products. This implies increased foam height, reduced foam density, increased foam volume, increased foam capacity, increased foaming power, and increased foam stability.
  • the use is meant facilitating the reaction, which oc- curs between the phospholipase enzyme and substrate, i .e. lipids, in particular phospholipids, which results in the hydrolysis of the phospholipids. Therefore, the use implies bringing the phospholipase enzyme into proximity of an egg white composition whereby the enzyme is able to catalyse the reaction in accordance with the common general principles of enzymology.
  • a phospholipase enzyme is to be understood as the steps of adding the phospholipase enzyme to an egg white composition, sufficiently mixing the phospholipase enzyme with the egg white composition in order to bring it into contact with the phospholipids of the egg white composition, providing suitable reaction conditions, and allowing a period of time for the phospholipase enzyme to hydrolyse the phospholipids in the egg white composition to a sufficient extent.
  • suitable reaction conditions as well as to establish the period of time needed for the reaction in order to arrive at an egg white composition, wherein the phospholipids have been hydroiysed to a sufficient extent for the purpose in question.
  • Another aspect of the present invention relates to a process for providing an egg white composition having improved func- tional properties, wherein the process comprises the steps of: (i) providing an egg white composition comprising more than 80% (w/w) of egg white, preferably more than 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white; (ii) adding a phospholipase enzyme to the egg white composition; and (iii) allowing the phospholipase enzyme to react with the egg white composition.
  • providing suitable conditions includes allowing for a reaction time from about 10 s to about 72 hours, adjusting and maintaining the temperature from about 0°C to about 60°C, and adjusting and maintaining pH from about 1 to about 12.
  • the pH is from about 7 to about 9, the reaction time is from about 3 to 6 hours at a temperature of about 40°C to about 60°C.
  • the pH is from about 7 to about 9, the reaction time is from about 20 to 30 hours at a temperature of about 3°C to about 6°C.
  • conditions for enzymatic reactions can be adjusted to the required performance. For example the amount of phospholipase enzyme added to the egg white composition may be increased in order to reduce the reaction time and/or the reaction temperature.
  • optional additives to the egg white composition may reduce or increase the per- formance of the enzymes.
  • the egg white composition may be further processed such as into powder.
  • Several methods may exist for making the egg white composition into powder.
  • the process of turning albumen into powder involves several steps. After breaking and separating the albumen from the yolk the albumen is cleaned efficiently by a clarifier to remove eggshell fragments from the liquid.
  • the raw product is accumulated in a tank and adjusted to approx. pH 7.
  • two different principles may be applied - ultra filtration (UF) or reverse osmosis (RO).
  • the concentration of the albumen is performed continuously in an Ultra-filtration plant (UF) or reverse osmosis plant (RF).
  • UF Ultra-filtration plant
  • RF reverse osmosis plant
  • Prior to concentration the albumen is heated up to fermentation temperature to increase the efficiency of the membranes. The energy con- sumption for drying will be reduced by 50% per batch and the powder output will be 50 % higher per hour.
  • the liquid albumen is fermented in order to remove glucose.
  • the glucose must be removed as it may react with the amino acids during the spray drying process causing a so-called "Mailliard" reaction, resulting in an undesirable brownish colour of the egg white powder. Fermentation can be done by applying yeast, enzymes or bacteria. After fermentation the albumen is cooled and stored and ready for spray drying. To avoid protein denaturation, the spray drying is performed at a low temperature and under as gentle conditions as physically possible and then packed into cardboard boxes. The last step is dry pasteurisation, which is traditionally performed in a hot room where the powder is kept for 2-4 weeks at 65-70°C in order to decimate the number of bacteria for use in food as well as non-food products and to improve the gel strength.
  • Another aspect of the present invention relates to an egg white product comprising at least an egg white composition having improved functional properties, where the egg white product is obtainable by a process comprising the steps of:
  • an egg white composition comprising more than 80% (w/w) of egg white, preferably more tha n 90% (w/w) of egg white, more preferably more than 95% (w/w) of egg white, even more preferably more than 97% (w/w) of egg white;
  • the egg white composition has a foam stability of at least 1.5 times as high as the egg white composition provided in step i) without adding the phospholipase enzyme in step ii), where the egg white composition has an egg yolk contamination of from about 0.01% to about 2.5% (w/w), preferably from about 0.01% to about 1% (w/w), and wherein the foam stability is defined as the volume of drainage per 75 g of foam, where the volume of drainage is the volume of the liquid phase collected 70 minutes after whipping the egg white composition into foam.
  • the present inventors find that initially adding phospholipase enzyme to the egg white composition prior to further mixing with additional ingredients of an egg white food product may be most convenient. However, the present inventors also envisage that some or all additional ingredients of an egg white food product may be added prior to and/or simultaneous to adding the phospholipase enzyme. A person skilled in the art will readily be able to ascertain the most suitable procedure according to the egg white food product in question. Therefore, the egg white composition comprised in the above-mentioned egg white product may be provided by carrying out the steps i) to v) in any suitable order.
  • egg white product and "egg white food product” are meant a food product which comprises an amount of an egg white composition, wherein the egg white composition is aerated into foam by e.g. whipping and/or beating, and wherein said food product may further comprise additional ingredients which may or may not have been added prior to whipping and/or beating.
  • additional ingredients which may or may not have been added prior to whipping and/or beating.
  • examples of such food products are desserts, confectionaries, cakes, marshmallows, nougat, ice cream topping, and meringues.
  • kits for improving functional properties of an egg white composition comprising a phospholipase and instructions for carrying out the process according to the above-mentioned aspect of the present invention.
  • the phospholipase enzyme in the kit is phospholipase A2 enzyme.
  • the phospholipase A2 enzyme originates from a microbial source.
  • the microbial source is selected from any of the strains Strep- tomyces violaceoruber or Aspergillus niger, preferably Aspergillus niger.
  • phospholipase A2 enzyme (IUB 3.1.1.4) manufactured by Nagase ChemteX Corporation under the trade name PLA2 NAGASE is provided.
  • the phospholipase A2 enzyme is CakeZyme® Smart manufactured by DSM Food Specialties B.V.
  • the kit the phospholipase A2 enzyme is a phosphatide-2-acyl-hydrolase, preferably phosphatide-2-acyl-hydrolase (E.C.3.1.1.4), which is also known under the trade name MAXAPAL® A2 provided by DSM Food Specialties B.V.
  • the phospholipase enzyme may be provided with the kit in any suitable form such as in liquid or powder form.
  • the phospholipase may be provided in any suitable container.
  • Enzyme modification of egg white compositions For these tests was used an enzyme dosage of 2500-5000 units of enzyme/litre of egg white. The enzyme treatment was performed at a temperature of 4-5°C for 24-48 hours or at a temperature of 45-50°C for 4-8 Hours.
  • Whipping test was performed using a Hobart CIOO mixing machine equipped with a wire whip. The test was performed according to a standard whipping test consisting of the following steps:
  • Foam stability test was performed using a Hobart CIOO mixing machine equipped with a wire whip. The test was performed according to a standard whipping test consisting of the following steps:

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Abstract

La présente invention concerne l'utilisation d'un enzyme de phospholipase pour améliorer des caractéristiques fonctionnelles d'une composition de blanc d'œuf. En particulier, la présente invention concerne un procédé pour créer une composition de blanc d'œuf ayant lesdites caractéristiques fonctionnelles améliorées, le procédé comprenant les étapes consistant à créer une composition de blanc d'œuf, à ajouter un enzyme de phospholipase à la composition de blanc d'œuf ; et à permettre à l'enzyme de phospholipase de réagir avec la composition de blanc d'œuf. La présente invention concerne en outre un produit de blanc d'œuf comprenant au moins la composition de blanc d'œuf ayant des caractéristiques fonctionnelles améliorées, un coffret pour améliorer lesdites caractéristiques fonctionnelles d'une composition de blanc d'œuf comprenant un enzyme de phospholipase, et des instructions pour exécuter le procédé selon la présente invention.
PCT/DK2013/050080 2013-03-21 2013-03-21 Perfectionnement enzymatique de volume de mousse et de stabilité de blanc d'œuf de poule Ceased WO2014146660A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023183402A1 (fr) * 2022-03-22 2023-09-28 Isonova Technologies Llc Procédé pour séparer la matière grasse et les protéines dans des oeufs et des produits à base d'oeufs

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US2892720A (en) 1957-01-30 1959-06-30 Swift & Co Method of processing egg albumen
US5080911A (en) 1989-05-17 1992-01-14 Kyowa Hakko Kogyo Kabushiki Kaisha Process for modifying the properties of egg yolk
JP2003102439A (ja) 2001-09-28 2003-04-08 Knorr Foods Co Ltd 卵加工品とその製造方法、並びに該卵加工品を用いた水中油型乳化食品とその製造方法
JP2003325140A (ja) * 2002-05-09 2003-11-18 Taiyo Kagaku Co Ltd 菓子又はパン用品質改良剤及び菓子又はパン
EP1438902A1 (fr) 2003-01-20 2004-07-21 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Composition pour stabilizer la mousse d'oeufs
CN102356888A (zh) * 2011-09-15 2012-02-22 东北农业大学 一种高起泡性蛋清粉及其制备方法

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US2892720A (en) 1957-01-30 1959-06-30 Swift & Co Method of processing egg albumen
US5080911A (en) 1989-05-17 1992-01-14 Kyowa Hakko Kogyo Kabushiki Kaisha Process for modifying the properties of egg yolk
JP2003102439A (ja) 2001-09-28 2003-04-08 Knorr Foods Co Ltd 卵加工品とその製造方法、並びに該卵加工品を用いた水中油型乳化食品とその製造方法
JP2003325140A (ja) * 2002-05-09 2003-11-18 Taiyo Kagaku Co Ltd 菓子又はパン用品質改良剤及び菓子又はパン
EP1438902A1 (fr) 2003-01-20 2004-07-21 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Composition pour stabilizer la mousse d'oeufs
CN102356888A (zh) * 2011-09-15 2012-02-22 东北农业大学 一种高起泡性蛋清粉及其制备方法

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LAURA N MACHEREY: "Using Lipase to Improve the Functional Properties of Yolk- Contaminated Egg Whites", 1 November 2007 (2007-11-01), XP055099573, Retrieved from the Internet <URL:http://scholar.lib.vt.edu/theses/available/etd-11142007-123913/unrestricted/Macherey.pdf> [retrieved on 20140131] *
LAURA N. MACHEREY ET AL: "Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites", JOURNAL OF FOOD SCIENCE, vol. 76, no. 4, 1 May 2011 (2011-05-01), pages C651 - C655, XP055044819, ISSN: 0022-1147, DOI: 10.1111/j.1750-3841.2011.02138.x *
MACHEREY ET AL., J FOOD SCI., vol. 76, no. 4, 13 April 2011 (2011-04-13), pages C651 - 5

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023183402A1 (fr) * 2022-03-22 2023-09-28 Isonova Technologies Llc Procédé pour séparer la matière grasse et les protéines dans des oeufs et des produits à base d'oeufs

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