Author(s)

Rui-Xiang Yang, Wen-Zhao Li, Chun-Qiu Zhu, Qiang Zhang

.

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.

Ultra-High Hydrostatic Pressure; Egg White; Foaming Property

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.