TITLE:
Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
AUTHORS:
Rui-Xiang Yang, Wen-Zhao Li, Chun-Qiu Zhu, Qiang Zhang
KEYWORDS:
Ultra-High Hydrostatic Pressure; Egg White; Foaming Property
JOURNAL NAME:
Journal of Biomedical Science and Engineering,
Vol.2 No.8,
December
15,
2009
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.