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Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry

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Abstract

The thermal transitions of spray-dried (SD) and freeze-dried (FD) egg whites containing unfreezable water (i.e., lower water contents) and freezable water (i.e., higher water contents) were measured by differential scanning calorimetry (DSC). For the SD and FD samples containing unfreezable water (0.039–0.282 and 0.043–0.206 g water/g sample (w.b.) in SD and FD samples), the denaturation temperatures (Td) of ovotransferrin and ovalbumin were observed in both the SD and FD samples. However, it was difficult to identify the glass transition temperature (Tg) of the egg whites. The Tg was only detected in SD egg whites with low water contents (0.039–0.093 g water/g sample (w.b.)). For the SD and FD samples containing freezable water (0.32–0.72 and 0.31–0.73 g water/g sample (w.b.) in SD and FD samples), the glass transitions were not detected, and only the freezing points (TF) and the end point of freezing (Tm′) were observed. The unfreezable water content and the corresponding characteristic end point of freezing (Tm′)u of the SD samples were both greater than those of the FD samples. The heat denaturation of egg white proteins and different protein solubility (water-binding capacity) may cause the different thermal transitions between SD and FD egg whites. But the Guggenheim-Anderson-de Boer (GAB) monolayer water contents of the SD and FD egg white powders were similar. The results are useful for selecting the optimal process and storage conditions for dried and frozen egg whites.

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Acknowledgments

This work was supported by the National Key Research and Development Program of China (No. 2018YFD0400305). Dr. J. H. Zhao thanks Dr. B. Bhandari and Dr. F. H. Fan for their help in identifying the glass transition. We also would like to thank Dr. Paul McNulty and the reviewers for their constructive comments to improve the manuscript.

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Authors and Affiliations

  1. Beijing Academy of Food Sciences, Beijing, 100068, China

    Jin-Hong Zhao, Li-Sha Liu, Yi-Jiao Peng, Jie Bai & Hong Guo

  2. Biological Systems Engineering Department, Washington State University, Pullman, WA, 99164-6120, USA

    Shyam S. Sablani

  3. College of Engineering, China Agricultural University, Box 194, No.17 Qinghua East Road, Beijing, 100083, China

    Hong-Wei Xiao

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  1. Jin-Hong Zhao
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Correspondence to Shyam S. Sablani or Hong Guo.

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Zhao, JH., Liu, LS., Sablani, S.S. et al. Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry. Food Bioprocess Technol 13, 1329–1343 (2020). https://doi.org/10.1007/s11947-020-02477-y

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