Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of h...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/198 |
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| author | Huajiang Zhang Shihui Hua Mengzhuo Liu Rui Chuang Xin Gao Hanyu Li Ning Xia Chaogeng Xiao |
| author_facet | Huajiang Zhang Shihui Hua Mengzhuo Liu Rui Chuang Xin Gao Hanyu Li Ning Xia Chaogeng Xiao |
| author_sort | Huajiang Zhang |
| collection | DOAJ |
| description | Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) of the EWP, thereby increasing the foaminess (from 50% to 178.2%). CA treatment increased the rates of adsorption, stretching, and orientation of EWP at the air–water interface to form multiple layers, resulting in a delay in foam thinning. The secondary structure of CA-treated EWP remained intact, and the exposure of amino acid residues in the tertiary structure increased with the expansion of the hydrophobic region. CA-treated EWP-prepared protein creams had a suitable viscosity (from 233.4 Pa·s to 1007 Pa·s at 0.1 s<sup>−1</sup>), shear thinning, structural restorability, and elasticity, which ensured good fidelity of their printed samples. Experiments involving 3D printing of CA-treated EWP showed that CA could significantly enhance the 3D printing fidelity of EWP. Our study could provide new ideas for the development of customizable 3D-printed foam food products. |
| format | Article |
| id | doaj-art-d907f98d92c24a60b759b3f0218a38f2 |
| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-d907f98d92c24a60b759b3f0218a38f22025-01-24T13:32:50ZengMDPI AGFoods2304-81582025-01-0114219810.3390/foods14020198Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing PerformanceHuajiang Zhang0Shihui Hua1Mengzhuo Liu2Rui Chuang3Xin Gao4Hanyu Li5Ning Xia6Chaogeng Xiao7College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaMeringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) of the EWP, thereby increasing the foaminess (from 50% to 178.2%). CA treatment increased the rates of adsorption, stretching, and orientation of EWP at the air–water interface to form multiple layers, resulting in a delay in foam thinning. The secondary structure of CA-treated EWP remained intact, and the exposure of amino acid residues in the tertiary structure increased with the expansion of the hydrophobic region. CA-treated EWP-prepared protein creams had a suitable viscosity (from 233.4 Pa·s to 1007 Pa·s at 0.1 s<sup>−1</sup>), shear thinning, structural restorability, and elasticity, which ensured good fidelity of their printed samples. Experiments involving 3D printing of CA-treated EWP showed that CA could significantly enhance the 3D printing fidelity of EWP. Our study could provide new ideas for the development of customizable 3D-printed foam food products.https://www.mdpi.com/2304-8158/14/2/198egg whitescitric acidfoaming propertymeringuerheological property3D printing |
| spellingShingle | Huajiang Zhang Shihui Hua Mengzhuo Liu Rui Chuang Xin Gao Hanyu Li Ning Xia Chaogeng Xiao Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance Foods egg whites citric acid foaming property meringue rheological property 3D printing |
| title | Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance |
| title_full | Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance |
| title_fullStr | Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance |
| title_full_unstemmed | Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance |
| title_short | Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance |
| title_sort | citric acid improves egg white protein foaming characteristics and meringue 3d printing performance |
| topic | egg whites citric acid foaming property meringue rheological property 3D printing |
| url | https://www.mdpi.com/2304-8158/14/2/198 |
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