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Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white

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DOI: 10.4236/jbise.2009.28089    5,360 Downloads   9,807 Views   Citations

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.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

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.

References

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