Sonication effect on foam properties of egg white

Abstract

The aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.

The effects of sonication on the stability of eggs during extended storage

“…According to Nagy et al . (2021b) foam capacity had been improved as a result of the sonication (300 W, 40 kHz with 60 min) and a 25% increment was detected. The sonication power had the most powerful effect on FS.…”

“…Sonication (20 kHz, 90, 120, 240, 360 and 480 W for 10 min) significantly improved the foaming ability (Sheng et al ., 2018). This fact may be as a result of homogenisation action of sonication (Nagy et al ., 2021b). According to Nagy et al .…”

“…Sonication (20 kHz, 90, 120, 240, 360 and 480 W for 10 min) significantly improved the foaming ability (Sheng et al, 2018). This fact may be as a result of homogenisation action of sonication (Nagy et al, 2021b). According to Nagy et al (2021b) foam capacity had been improved as a result of the sonication (300 W, 40 kHz with 60 min) and a 25% increment was detected.…”

Sonication of egg and its effect on foaming behavior

“…The power of sonication reportedly has a significant role in the foaming properties of EW. 116 In general, the sonication power influences the foaming properties by creating more cavitation that increases in absolute zeta potential value and sulfhydryl values. EY protein treated by ultrasound exhibited an increase of FA with increasing sonication power from 0 to 300 W, while FS values decreased for the same.…”

Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream

“…It was interesting because the texturisation effects of egg white and blood plasma proteins are similar [36,37]. Possibly it could be explained by the foaming effect of egg white proteins [45], which resulted in a lighter, softer texture, and the foam of rehydrated blood plasma was broken during the ice cream production. Therefore, only the hardening effect of blood plasma albumins could apply.…”