Study on Production of High Gel Property Egg White Powder through Maillard Reaction

Abstract

Abstract: Maillard reaction conditions for producting high gel property egg white powder were optimized with response surface methodology. The results showed that the optimal reaction conditions are as follows:xylose among 1.08%,reaction time 5.5 d,and reaction temperature 65 ℃. The theoretical gel strength is 1552.07 g/cm2,and the practical gel strength is 1586.5 g/cm2. It could be concluded that the established calculation models are quite reliable,and the method can be applied in optimization of reaction conditions.

Key words: Maillard reaction, dried egg white powder, gel property, response surface methodology

CHEN Jie, MA Mei-Hu, YANG Yi. Study on Production of High Gel Property Egg White Powder through Maillard Reaction[J]. FOOD SCIENCE, 2008, 29(12): 362-367.

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Study on Production of High Gel Property Egg White Powder through Maillard Reaction

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