Dried Egg White Gel Strength via Segmented Heating
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Solution Overview
Problem
Current methods for producing dried egg white with high gel strength are limited, as they either require additives or result in inconsistent quality, with most products achieving gel strengths of 400 to 600 g, and it is challenging to obtain gel strengths above 600 g without additives or achieving stable high gel strength without over-denaturing the egg white.
Innovation Solution
A method involving multiple continuous heating steps to achieve a specific molecular weight range of egg white proteins, specifically between 97,400 and 340,000, without using special additives, using techniques like spray drying, pan drying, or freeze drying, and incorporating desalting treatments such as ultrafiltration to stabilize the protein structure and enhance gel strength.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If continuous heating treatment is performed to increase gel strength, then gel strength is improved, but egg white becomes over-denatured and soluble aggregates become insoluble
Solution Approach 1:
The continuous heating process is divided into multiple stages with different temperature and time parameters. The patent applies segmented heating where the egg white undergoes initial heating at moderate temperatures followed by controlled heating at higher temperatures, allowing progressive denaturation that forms soluble aggregates without reaching the over-denaturation point where aggregates become insoluble.
Solution Approach 2:
The patent systematically changes heating parameters including temperature, time, and pH conditions to optimize the denaturation process. By controlling these parameters within specific ranges, the process achieves maximum formation of soluble aggregates (molecular weight 97,400 to 3,400,000) while preventing the transition to insoluble aggregates, thus resolving the contradiction between gel strength enhancement and solubility maintenance.
2Productivity
If simple temperature and time increase is used for continuous heating, then heating efficiency is improved, but over-denaturation occurs and gel strength improvement becomes difficult
Solution Approach 1:
The patent implements periodic heating cycles with alternating phases of heating and holding at specific temperatures. This periodic action allows the egg white proteins to undergo controlled denaturation and aggregation during heating phases, followed by stabilization during holding phases, preventing over-denaturation while maintaining high heating efficiency and achieving consistent gel strength above 600 g.
3Strength
If existing methods are used to enhance gel strength, then some gel strength improvement is achieved, but gel strength reaches only 400 to 600 g and stable high gel strength above 600 g cannot be obtained
Solution Approach 1:
The patent incorporates feedback control mechanisms where the molecular weight distribution of aggregates is monitored and used to adjust heating parameters in real-time. This ensures that the aggregate molecular weight remains within the optimal range (97,400 to 3,400,000), providing consistent gel strength above 600 g and resolving the issue of quality variability in conventional methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the stable production of dried egg white with gel strengths exceeding 600 g, providing a consistent and high-quality product suitable for use in meat and fish paste products without the need for additives, while avoiding over-denaturation.
Implementation Method 1
it has been known that by increasing the content of soluble aggregates of egg white proteins in the dried egg white by continuously heating them for a certain time at a certain temperature, dried egg white having high gel strength can be made
Implementation Method 2
dried egg white has been obtained by drying egg white liquid by various method such as spray drying and freeze drying
Implementation Method 3
dried egg white has been obtained by drying egg white liquid by various method such as spray drying and freeze drying
Implementation Method 4
incorporating desalting treatments such as ultrafiltration to stabilize the protein structure and enhance gel strength
Data Source
AI summary
[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white. [Solving Means] In this dried egg white, a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000