# Effects of Supplementation of Different Proteins on the Rheological Properties of Liquid Whole Eggs
## 3 Results
\(\tau_{0}\) (Tau0), K, and n for all samples were calculated to evaluate the flow behavior in reference to a control group with no added proteins. The yield stress (\(\tau_{0}\)) for the control group was 0.108 \(\pm\) 0.044, representing the lowest amount of stress needed to start the flow. \(\tau_{0}\) increased with the increase in added powered proteins percentages, whether it was whey protein or egg white protein. \(\tau_{0}\) shifted from 0.108 \(\pm\) 0.044 for the control group to 0.083 \(\pm\) 0.062, 0.134 \(\pm\) 0.008, and 0.204 \(\pm\) 0.006, respectively, for 3, 5, and 10% added whey protein samples. All these changes where insignificant in comparison to the control group. On the other hand, \(\tau_{0}\) shifted to 0.061 \(\pm\) 0.076, 1.088 \(\pm\) 0.068, and 1.937\(\pm\) 0.057 for 3, 5, and 10% added egg white protein samples, respectively. This increment was significant when it comes to 5 and 10% added egg white protein but an insignificant decrement was observed at 3% added egg white protein. Regarding the consistency index (K), which reflects the thickness or viscosity of a fluid, it increased from 0.001 \(\pm\)0.001 to 0.004 \(\pm\) 0.001, 0.013 \(\pm\) 0.002, and 0.022 \(\pm\) 0.005 Pa.sn for the 3, 5, and 10% added whey protein samples, respectively, and to 0.011 \(\pm\) 0.002, 0.097 \(\pm\) 0.045, and 2.064 \(\pm\) 0.002 Pa.sn for the 3, 5, and 10% added egg white protein samples, respectively. This shift in K was significant only in the case of 5% and 10% added egg white protein, indicating that with the addition of both, protein increased the viscosity of liquid whole eggs. As for the flow behavior index (n), it shifted from 1.296 \(\pm\) 0.054 for the control group, which shows a shear thickening behavior, to 1.117 \(\pm\) 0.031, 0.997 \(\pm\) 0.016, and 0.969 \(\pm\) 0.029 for the 3, 5, and 10% added whey protein, respectively, showing more of a pseudoplastic behavior. This decrease was significant in the case of 10% but insignificant for 5% and 3% added whey protein. On the other hand, the calculated n value for 3, 5, and 10% added egg white dropped significantly to 0.994 \(\pm\) 0.023, 0.783 \(\pm\) 0.084, and 0.483 \(\pm\) 0.021, respectively, which shows a strong shear thinning behavior. Table 2 shows the measured results of the Herschel-Bulkley model at different concentrations of added whey and egg white protein to pasteurized liquid whole egg. Liquid whole egg was pasteurized at 60 \(\pm\) 0.2 \({}^{\circ}\)C with 3.5 min of holding time, then cooled down in an ice bath to 4 \({}^{\circ}\)C, and after that, left to rest at room temperature. Proteins were added at this stage, and measurements were made in comparison to the liquid whole egg control group. \(\tau_{0}\) started to increase with the increase in added powered proteins percentages whether it was for whey protein or egg white protein. No significant difference was observed in \(\tau_{0}\) for the 3, 5, and 10% added whey protein samples in comparison to the control group. Meanwhile, \(\tau_{0}\) changed significantly for the 3, 5, and 10% added egg white protein samples in comparison to the control group. \begin{table}
\begin{tabular}{c c c c} \hline
**Sample** & \(\tau_{0}\) & **K** & **n** \\ \hline Control & 0.108 \(\pm\) 0.044 & 0.001 \(\pm\) 0.001 & 1.296 \(\pm\) 0.054 \\
3\% added whey protein & 0.083 \(\pm\) 0.062 & 0.004 \(\pm\) 0.001 & 1.117 \(\pm\) 0.031 \\
5\% added whey protein & 0.134 \(\pm\) 0.008 & 0.013 \(\pm\) 0.002 & 0.997 \(\pm\) 0.016 \\
10\% added whey protein & 0.204 \(\pm\) 0.006 & 0.022 \(\pm\) 0.005 & 0.969 \(\pm\) 0.029 \({}^{\star}\) \\
3\% added egg white protein & 0.061 \(\pm\) 0.076 & 0.011 \(\pm\) 0.002 & 0.994 \(\pm\) 0.02 3\({}^{\star}\) \\
5\% added egg white protein & 1.088 \(\pm\) 0.068 \({}^{\star}\) & 0.097 \(\pm\) 0.045 \({}^{\star}\) & 0.783 \(\pm\) 0.084 \({}^{\star}\) \\
10\% added egg white protein & 1.937 \(\pm\) 0.057 \({}^{\star}\) & 2.064 \(\pm\) 0.002 \({}^{\star}\) & 0.483 \(\pm\) 0.021 \({}^{\star}\) \\ \hline \end{tabular}
\end{table}