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.

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handling. A 100 g of liquid whole egg contains 76.15 g of water, 9.5 g of fat, and 12.56 g of protein. Egg proteins are high quality proteins, characterized by an amino acid score of 100 and the highest net protein utilization rate among dietary proteins. Many studies have examined the characteristics and health benefits of egg white proteins, revealing that their consumption can promote muscle mass and strength, reduce visceral fat, and lower blood cholesterol levels. Given these health advantages, this study aimed to enhance the nutritional value of liquid whole egg by fortifying it with powdered egg white protein. The impact of this addition was assessed through the evaluation of the rheological properties of liquid whole egg. Powdered egg white protein was added in varying concentrations (3%, 5%, and 10%) to 200 g of raw, homogenized liquid whole egg. The mixtures were then subjected to heat treatment at 65 °C for 15 minutes in a water bath and subsequently stored at 4 °C for 21 days. Rheological measurements, specifically viscosity, were performed on days 1, 7, 14, and 21 using an MCR 92 rheometer at 15 °C. The results demonstrated that viscosity was influenced by both the concentration of egg white protein and the duration of storage, exhibiting notable changes throughout the experimental period.