LAUSR

BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine their quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In this study, the EWP samples were stored at four different temperatures (-20 °C, 4 °C, 25 °C, and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and further assessed for correlation with storage conditions using heatmap. RESULTS The viscosity of EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility, and viscosity of EWP were significantly related to storage time (P<0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly, and negatively related to its moisture content (P<0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility, and gel properties, while β-sheet was negatively correlated with them (P<0.05). CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. This work could provide a theoretical basis for the shelf-life extension of EWP. This article is protected by copyright. All rights reserved.