Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
نویسندگان
چکیده
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 increase of sulfhydryl content of egg white, while solubility and hydrophobicity were significantly decreased.
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