This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A₂ (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 ± 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 ± 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 ± 0.01; 0.429 ± 0.01; 0.429 ± 0.01, and 0.420 ± 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue’s specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.

中文翻译：

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磷脂酶A 2酶水解液蛋清蛋白制备的蛋白酥皮的理化性质评价

这项研究旨在研究各种浓度（0.1; 0.2和0.3 v / v％）的磷脂酶A ₂（PLA）酶修饰的液态蛋清（LEA）对颜色，水分活度，比容，组织结构分析，室温下储存90天的蛋白酥皮的蛋白和感官特性。此外，还评估了蛋白酥皮糊的流变蠕变恢复变化，比密度，颜色和物理功能特性。 水解后，对照组的蛋白糊面糊密度（0.47±0.01）显着降低（p <0.05），而在0.3％的酶浓度下（0.36±0.01）可获得更好的比重值。酶水解的LEA的使用也显着（p <0.05）的水活度与对照相比分别降低了0.1％，0.2％和0.3％的PLA（0.447±0.01; 0.429±0.01; 0.429±0.01和0.420±0.01）。随着酶浓度的增加，PLA酶制备的蛋白酥皮的面糊密度降低，而随着酶浓度的增加，蛋白酥皮失去了弹性。酶浓度的增加导致蛋白酥皮的比容值显着增加。对蛋白酥皮的感官分析表明，由对照组获得的最低评分以及0.2％水解的酶是可以接受的。PLA改性提供了硬度值上蛋白甜饼的储存稳定性。这项研究强调了PLA酶修饰的LEA在蛋白酥皮生产中的使用，从而改善了功能特性和储存稳定性。