Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein

Abstract

Frozen storage can greatly improve the shelf life of fresh egg white protein (EWP), but at the same time, it will also lead to the reduction of protein foaming and can not meet the application needs. Herein, highintensity ultrasound (HIUS) was used to improve the foam characteristics of EWP in different frozen storage periods. The results showed that compared with fresh egg white, the foaming ability of EWP with different freezing times (0, 3, 7, 14, 21 days) after HIUS treatment (20 kHz, 60% amplitude, 5 min) was signi cantly improved, especially the EWP after 21 days of frozen storage was doubled by HIUS induction. Furthermore, it was found that the improvement of EWP foamability was mainly due to the enhancement of surface hydrophobicity and the decrease of apparent viscosity, which increased the diffusion rate of protein to the interface and its adsorption amount at the interface. These results showed that HIUS was a simple, e cient and residue free way to improve the foam characteristics of frozen EWP, which has strong promotion and application value.

Sonication of egg and its effect on foaming behavior

“…110 Likewise, the effect of short-chain xylooligosaccharides (XOS) glycosylation with EWP resulted in enhanced foaming properties for the conjugate than that of EWP alone. 111 The increase in sugar content was positively correlated with foaming properties of EWP; for the addition of 5% XOS up to 1 and 1.2-fold, and for 10% addition 1.5 and 1.7-fold increment of FA and FS were observed, respectively , refer to Fig. 10.…”

“…The FC value became twice for the 21 day stored frozen EWP after the ultrasound treatment which was majorly due to the increase in surface hydrophobicity. 111 Therefore, the effect of ultrasound treatment on the surface hydrophobicity of proteins, and its effect on foaming behavior depend on the treatment parameters, and more detailed research is warranted.…”