Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
Résumé
Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for
microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized.
The present work aims to investigate the impact of a wide range of pasteurisation rates (among those
classically used in industry) on the interfacial properties, in vitro digestibility and antigenicity of whole
egg proteins, in order to optimize the unit operation parameters to ensure all whole egg qualities.
Pasteurisation from 4 to 10 min at 60 C improved protein interfacial properties, in vitro digestibility and
decreased ovomucoïd antigenicity but did not significantly change ovotransferrin and lysozyme antigenicity.
On the opposite, pasteurisation from 4 to 10 min at 66 C decreased protein in vitro digestibility
and increased drastically ovotransferrin antigenicity. Pasteurisation from 4 to 10 min at 60 C enabled to
reach all whole egg properties, but for safety reasons, higher pasteurisation rates at 62 or 64 C are good
compromises to ensure microbiological safety without excessively damaging the functional properties.
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