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Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
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Journal of Biomedical Science and Engineering·Volume 02 (2009)·Pages 617–620·Published 15 December 2009·DOI10.4236/jbise.2009.28089
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Abstract
The influences of ultra-high hydrostatic pressure treatment on foaming and physical properties (solubility, hydrophobicity and sulfhydryl content) of egg white were investigated. A pressure range of 0-500 MPa, time range of 0-20 min and pH range of 7.5-8.5 were selected. The foaming property of egg white is improved by 350Mpa and 10min. The treatment resulted in in- crease of sulfhydryl content of egg white, while solubility and hydrophobicity were significantly decreased.
KeywordsUltra-High Hydrostatic PressureEgg WhiteFoaming Property
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