By a News Reporter-Staff News Editor at Life Science Weekly -- Current study results on Food Engineering have been published. According to news reporting out of Freising Weihenstephan, Germany, by NewsRx editors, research stated, "Egg white (EW) includes several proteins with high potential for fractionation processes (lysozyme, ovotransferrin). However, the high viscosity of EW that is caused by the fibrillar protein ovomucin is a limiting factor concerning processability."
Our news journalists obtained a quote from the research from Technical University, "The common procedure to reduce this viscosity is the precipitation of ovomucin, which, however, results in undesirable dilution effects and loss of proteins. So, the objective of this work was to develop a method to decrease the viscosity of EW without the described disadvantages. Therefore, a high-pressure homogenization process was used. It was demonstrated that it is possible to destroy the EWs' fibrillar network by homogenization treatment, and thereby, to decrease the viscosity significantly. Additionally, filtration was enabled, which allows the use of EW for e.g. chromatographic fractionation."
According to the news editors, the research concluded: "Simultaneously, it was shown that lysozyme that was entrapped in the fibrillar network was released, and therefore, it is available for fractionation processes in higher amounts."
For more information on this research see: Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization. Journal of Food Engineering, 2014;132():48-54. Journal of Food Engineering can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier - www.elsevier.com; Journal of Food Engineering - www.elsevier.com/wps/product/cws_home/405862)
Our news journalists report that additional information may be obtained by contacting J. Brand, Technical University of Munich, Food Proc Engn & Dairy Technol, ZIEL Food & Nutr Res Center, D-85354 Freising Weihenstephan, Germany. Additional authors for this research include M. Pichler and U. Kulozik (see also Food Engineering).
Keywords for this news article include: Europe, Germany, Food Engineering, Freising Weihenstephan
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