Abstract This study aimed to evaluate foams and meringues produced from preheated egg white protein (PH-EWP) in the presence of CaCl2 as compared to those from native egg white protein (native EWP). EWP solution was heated at alkaline condition (pH 11.3) to form a solution of denatured protein. While both the native and PH-EWP solutions showed similar foaming capacity, liquid drainage was significantly lower for the latter foams than the former ones. Furthermore, while CaCl2 had no significant effect on drainage of native EWP based foams, the addition of CaCl2 significantly decreased the drainage of the PH-EWP foams probably by forming a viscoelastic network at the bubble surface. As a proof-of-concept for the application of the PH-EWP in an actual food product, stability and rheological properties of French meringues produced by native EWP and PH-EWP were investigated. While French meringues prepared from native EWP showed an undesirable runny texture, French meringues made with PH-EWP, particularly those supplemented with CaCl2, had a stronger viscoelastic network with a higher zero-shear viscosity, yield stress, and elastic modulus so that the meringues could support its weight under gravity, rather like a dollop of whipped dairy cream. This research has developed a new method to stabilize food foam systems by using PH-EWP as a dual function ingredient, not only facilitating foam formation but also as the thickening and structuring agents to stabilized them in the presence of Ca2+.

中文翻译：

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CaCl2对预热蛋清蛋白制备的泡沫和高糖充气系统稳定性和流变性能的影响

摘要 本研究旨在评估在 CaCl2 存在下由预热蛋清蛋白 (PH-EWP) 产生的泡沫和蛋白酥皮与天然蛋清蛋白 (天然 EWP) 产生的泡沫和蛋白酥皮的比较。EWP 溶液在碱性条件下（pH 11.3）加热以形成变性蛋白质溶液。虽然天然溶液和 PH-EWP 溶液都显示出相似的发泡能力，但后一种泡沫的液体排放明显低于前一种。此外，虽然 CaCl2 对天然 EWP 基泡沫的排水没有显着影响，但 CaCl2 的添加显着降低了 PH-EWP 泡沫的排水，这可能是通过在气泡表面形成粘弹性网络。作为 PH-EWP 在实际食品中应用的概念验证，研究了由天然 EWP 和 PH-EWP 生产的法式蛋白甜饼的稳定性和流变特性。虽然由天然 EWP 制备的法式蛋白酥皮表现出令人不快的流动质地，但用 PH-EWP 制成的法式蛋白酥皮，尤其是那些添加了 CaCl2 的蛋白酥皮，具有更强的粘弹性网络，具有更高的零剪切粘度、屈服应力和弹性模量，因此蛋白甜饼可以在重力作用下支撑它的重量，就像一块生奶油。这项研究开发了一种新方法，通过使用 PH-EWP 作为双重功能成分来稳定食品泡沫系统，不仅促进泡沫形成，而且作为增稠剂和结构化剂在 Ca2+ 存在下稳定它们。用 PH-EWP 制成的法式蛋白酥皮，特别是那些补充了 CaCl2 的蛋白酥皮，具有更强的粘弹性网络，具有更高的零剪切粘度、屈服应力和弹性模量，因此蛋白酥皮可以在重力下支撑其重量，就像一团鞭打乳制品。这项研究开发了一种新方法，通过使用 PH-EWP 作为双重功能成分来稳定食品泡沫系统，不仅促进泡沫形成，而且作为增稠剂和结构化剂在 Ca2+ 存在下稳定它们。用 PH-EWP 制成的法式蛋白酥皮，特别是那些补充了 CaCl2 的蛋白酥皮，具有更强的粘弹性网络，具有更高的零剪切粘度、屈服应力和弹性模量，因此蛋白酥皮可以在重力下支撑其重量，就像一团鞭打乳制品。这项研究开发了一种新方法，通过使用 PH-EWP 作为双重功能成分来稳定食品泡沫系统，不仅促进泡沫形成，而且作为增稠剂和结构化剂在 Ca2+ 存在下稳定它们。