Variation of Egg White Powder Functional Properties during Glycation Reaction

To investigate the varying functional properties of egg white powder in the case of glycation, egg white powder-glucan conjugates were stored at 60℃ as well as the humidity relative to 65% for 0-5 day(s). The results showed that gel strength, water holding capacity, foaming ability, foam stability and emulsifying property of egg white powder were 809.943 g, 68.577%, 67.5%, 34.6% and 0.389, respectively. Gelling, foaming and emulsifying properties of egg white powder increased gradually with prolongation of treatment time, that is gelling properties increased obviously in the first 3 days: gel strength increased by 46.6%, and water holding capacity increased by 26.8%. After 3 days, gelling properties had no notable changs. Foaming and emulsifying properties in the first 4 days increased obviously: foaming ability, stability and emulsifying increased by 17.3%, 19.9% and 297.7%. After 4 days, foaming and emulsifying properties had no remarkable changs. The research proved that glycation can obviously improve functional properties of egg white powder.