Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs

This study aimed to evaluate the impact of increasing total protein content on the rheological properties of liquid whole eggs. The study fills the gap between fundamental science and industrial application by exploring the potential for developing high-protein, functional egg products for health-conscious consumers and the food industry. Liquid whole egg samples were enriched with different percentages of egg white and whey proteins. Proteins were added either before or after heat treatment, followed by homogenization, to analyze the effects on rheological behavior. Results indicated that whey protein samples exhibit near-Newtonian behavior due to their high solubility and minimal protein interactions, while egg white protein samples, especially at higher concentrations, induce shear thinning behavior and increased viscosity due to their water-binding capacity and partial heat-induced denaturation. Flow behavior index (n) decreased by 62.7 ± 5.7% and 25.2 ± 1.8% for heat treated with 10% added egg white and whey protein samples, respectively; meanwhile, it decreased by 2.64 ± 0.06% for 10% of added egg white protein and increased by 12.0 ± 1.0% for 10% of whey protein when heat treatment was induced prior to protein additions. The findings from this study offer valuable insights for developing functional food enriched with whey and egg white proteins.