RESUMO
This research investigated the effects of spray drying (SD, set at 180 °C), freeze-drying (FD, set at -35 °C), and electrohydrodynamic drying (EHD) with and without the foam-mat method on egg white. The configuration used in EHD was a wire-to-plate type at room temperature. The results showed no significant difference in gel hardness and WHC% (P ≥ 0.05). Also, the foam-mat EHD powders resembled the FD powders in microstructure, appearance, flowability, and absorption intensity of the Amide I and II bands. Furthermore, the foam-mat EHD (DC-) powder had the highest protein content (66.1%), enthalpy (-183.06 J/g), and foaming capacity (725%) (P < 0.05). This finding was proved by FTIR, Raman, and SDS-PAGE tests, which revealed the minor structural changes in proteins (peptide chain structure, Amide I, Amide II, α-helix, and ß-sheet). FD powder demonstrated good protein stability in zeta potential and foam stability tests.
