Microbial modification of egg albumen to improve its functional and physicochemical properties
Bibliographic record
Abstract
The functional and physicochemical properlies of egg albumen fulf,rll important uses in the food processing industry.During processing of eggs, albumen is fermented to remove free glucose, which may cause a browning reaction during storage, The objectives of this study were to assess five microorganisms with respect to their ability to deplete glucose from albumen, while improving its functional and physicochemical properties.Four bacteria were chosen, in addition to a yeast, which served as a control.Viscosity, pH, residual glucose and microbiological growth were analyzed.Fermentations were also conducted in albumen fortified with yeast extract, glucose and sucrose in order to stimulate production of bacterial exopolysaccharide.Scaled-up fermentations were performed after which albumen was spray-dried, pasteurized and subjected to functional testing.In this study, all of the microorganisms completely desugared albumen within 24 hours, however, no improvements in viscosity were observed.Nevertheless, some functional properties did improve upon fermentation of albumen.In general, functionality improved upon pasteurization.Albumen fermented by Lactococcus lactis and Lettconostoc mesenleroides subsp.mesenleroides showed significant increases in whip height, angel cake height and gel strength; albumen fermented with 1,.lectis had significantly higher surface hydrophobicity.Due to Canada's increasing role in the export.ofprocessed eggs, a further study is necessary to optimize fermentation practices such that functionality of albumen can be enhanced.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".