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3030112 
Journal Article 
Cleaning beyond whey protein gels: Egg white 
Li, Hui; Koutzenko, B; Chen, XD; Jeantet, R; Mercade-Prieto, R 
2015 
Yes 
Food and bioproducts processing
ISSN: 0960-3085
EISSN: 1744-3571 
93 
249-255 
WOS:000349431800029 
There has been extensive research in the last decade trying to understand the fundamentals of dissolution of whey protein gels in order to lay the foundations of proteinaceous cleaning processes. To date, experimental data has been limited to whey proteins, raising questions of the applicability of the theoretical frameworks developed for whey proteins to other protein systems. In this work the dissolution of crude egg white gels is studied, which are rich in ovalbumin protein, and which have recently shown a different cleaning behavior to whey deposits. Egg white gels made in well-defined conditions were dissolved in a wide range of alkali and sodium chloride concentrations, and temperature. The dissolution rate was found to increase linearly with the alkali concentration up to 1 M, hence confirming the absence of an optimum cleaning concentration observed in whey protein cleaning studies. The apparent activation energy of dissolution for particulate egg white gels was 70-80 kJ mol(-1), suggesting that the dissolution of egg white gels is controlled by the beta-elimination of disulfide bonds. Dissolution experiments with salts at different temperatures confirmed that swelling is very important in the dissolution of whey protein gels, but not in egg white gels. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. 
Cleaning; Protein deposit; Alkali dissolution; Reaction controlled; Activation energy; Egg white