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Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties
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Egg white is a key ingredient in many food products as it combines high nutritional quality withexcellent functional properties. However, it is also one of the leading causes of food allergy in childhood.Dehydrated egg white is a common form of industrial egg white. To increase the functional properties,egg white powders are heated which may change protein antigenicity and susceptibility to digestion. Thepresent work highlighted the effect of a wide range of dry heating rates (from 1 to 10 days between 60and 90 C) simultaneously on the interfacial properties, antigenicity and susceptibility to in vitrodigestion of egg white proteins. Thanks to a powerful statistical methodology, i.e. multiple factor analysis(MFA), that enables to consider all the data in a common space, intermediate dry heating treatments (2e5 days at 70 C or 1e2 days at 80 or 90 C) were found to be good compromise to improve egg whitefunctionality without enhancing too much protein resistance to digestion or protein antigenicity.
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