关键词: 动态高压微射流；蛋清蛋白；理化性质；功能性质

Abstract: In this study, the effect of dynamic high-pressure micro-fluidization (DHPM) on the functional properties of egg white protein was investigated. The results showed that the pH of egg white protein reached a maximum value of 9.22 after one cycle of homogenization at 10 000 psi, while the protein solubility reached a maximum value of 96.39% after one cycle of homogenization at 8 000 psi. The gel hardness and chewiness of egg white protein reached their maximum values after two cycles of homogenizations at 13 000 psi, significantly increasing by 55.32% and 28.93%, respectively, compared with the untreated control group (P < 0.05). The foaming capacity of DHPM-treated egg white protein reached a maximum value of 268.68% after two cycles of homogenizations at 6 000 psi, which was 2.52 times that of the control group (106.02%) (P < 0.05). The foam stability reached a maximum value of 85.12% after three cycles of homogenization at 6 000 psi, which was 2.07 times that of the control group (41.07%) (P < 0.05). The emulsifying activity reached a maximum value of 16.00% after three cycles of homogenizations at 8 000 psi, which was two times that of the control group (8%) (P < 0.05). The emulsion stability reached a maximum value of 95.76% after three cycles of homogenization at 13 000 psi, which was 13.01 times that of the control group (7.36%) (P < 0.05). Therefore, DHPM treatment can effectively improve the foaming and gelling properties of egg white protein. This study aims to provide a new theoretical basis and practical reference for the physical modification of egg white protein and to lay a foundation for furthering the application of DHPM in food protein processing.

Key words: dynamic high-pressure micro-fluidization; egg white protein; physicochemical properties; functional properties