Volume 64, Issue 5 p. 787-791

Functional Properties of Milk-Egg Mixtures

E. Matringe

Corresponding Author

E. Matringe

Authors Matringe and Lorient are with the Laboratoire de Biochimie et Toxicologie Alimentaires, ENSBANA, 21000 Dijon, France.

Address inquiries to Dr. E. Matringe, IUTA, Lyon I, Laboratoire de Recherche en Génie Industriel Alimentaire, Département de Génie Biologique, rue Henri de Boissieu, 01000 Bourg-en-Bresse, France (E-mail: [email protected]).Search for more papers by this author
R. Phan Tan Luu

R. Phan Tan Luu

Author Phan Tan Luu is with the Laboratoire de Méthodologie de la Recherche Expérimentale, Centre St Jérôme, 13397 Marseille Cedex 20, France.

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D. Lorient

D. Lorient

Authors Matringe and Lorient are with the Laboratoire de Biochimie et Toxicologie Alimentaires, ENSBANA, 21000 Dijon, France.

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First published: 28 June 2008
Citations: 12

We gratefully acknowledge the financial assistance of the EPIBRETAGNE Company and of Mrs Guilhem's assistance in establishing the experimental design.

ABSTRACT:

We used an experimental design (Scheffe simplex-centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and evaluated for heat gelation properties and for emulsifying and foaming capacity and stability. The method accounted for nonlinear interactions between the ingredients. Synergistic effects were revealed on heat gelation and emulsifying properties but antagonistic effects for foaming properties were noted.