Abstract: In this paper, the changes in function properties and structure of egg white proteins induced by pulsed electric fields (PEF) was investigated. The results indicated that PEF treatment at 25－35 kV/cm for 100－800μs could alter the structure of egg white proteins. Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF. The emulsifying and foaming capabilities were enhanced. However, when electric field intensity and treatment time were enhanced, protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDS-PAGE electrophoresis. As a result, the solubility, emulsifying and foaming capability were decreased.

Key words: pulsed electric fields (PEF), egg white protein, functional properties, structure