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

Frozen storage can greatly improve the shelf life of fresh egg white protein (EWP), but it will also lead to reduction foaming and not meet application needs. Herein, high-intensity ultrasound (HIUS) was used foam characteristics EWP in different frozen periods. The results showed that compared with white, ability freezing times (0, 3, 7, 14, 21 days) after HIUS treatment (20 kHz, 60% amplitude, 5 min) significantly improved, especially days doubled by induction. Furthermore, found improvement foamability mainly due enhancement surface hydrophobicity (H0, value from 263 456) decrease apparent viscosity (from 0.506 Pa.s 0.007 Pa.s), which increased diffusion rate interface 0.19 mNm− 1s− 0.5 0.26 0.5) its adsorption amount 35.8 43.3%) at interface. These a simple, efficient residue free way EWP, has strong promotion value.