Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white ()
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.
Share and Cite:
Yang, R. , Li, W. , Zhu, C. and Zhang, Q. (2009) Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white.
Journal of Biomedical Science and Engineering,
2, 617-620. doi:
10.4236/jbise.2009.28089.
Conflicts of Interest
The authors declare no conflicts of interest.
References
|
[1]
|
X. D. Li and L. W. Zhang. (2005) Egg Science and Technology. Chemical Industry Press.
|
|
[2]
|
E. V. Plancken, A. VanLoey, and M. E. Hendricks. (2007) Foaming properties of egg white affected by heat or high pressure treatment, Journal of Food Engineering, 78, 1410–1426.
|
|
[3]
|
W. Wang and W. Z. Li. (2009) Effect of ultra-high hydrostatic pressure on foaming and physical properties of the egg white. Journal of Tianjin University of Science and Technology, 24, 35–38.
|
|
[4]
|
H. Wang and Z. C. Tu. (2008) Egg white protein dynamic modification of ultrahigh-pressure micro jet and mechanism of, Nanchang University.
|
|
[5]
|
K. Lomakina. (2005) A study of the factors affecting the foaming properties of egg white-a review. Food Science, 24, 110–118.
|
|
[6]
|
J. Liu and B. Jiang. (2007) Effects of ultra-high pressure on foaming property of chickpea protein isolated. Anhui Agricultural Science, 35, 9012–9013.
|