JBiSE  Vol.2 No.8 , December 2009
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.

Cite this paper
nullYang, 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.
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