Differences in Solubility of Egg White Proteins in Baked Eggs Prepared with Wheat Flour or Potato Starch

Abstract

This study aimed to analyze the solubility of egg white proteins in baked eggs (BE) prepared by kneading and baking hen egg white with wheat flour or potato starch. Electrophoresis results demonstrated that most proteins were detected in the insoluble fraction of both wheat-BE and starch-BE. The amount of protein in the soluble fraction was less than 0.2 mg/mL for wheat-BE. In starch-BE, the amount of protein reached 0.94 mg/mL, and the amount of protein decreased as the amount of egg white during BE preparation increased. The same was true for the amount of ovalbumin, which was higher in starch-BEs than in wheat-BEs, and decreased as the amount of egg white during BE preparation increased. When starch-BE was prepared with added refined sugar, the amounts of protein and ovalbumin in the soluble fraction decreased as the amount of added refined sugar increased. These results suggest that even under the same baking conditions, the solubility of egg white proteins differs depending on the ingredients mixed with the egg white.