FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1 ): 90-94.doi: 10.7506/spkx1002-6630-200901021

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Study on Effects of Tea Polyphenols and Monomers as well as Environmental Factors on Foaming Property of Egg Albumen Protein

QIN Si，WU Wei-guo*，LIU Yan，WU Xiao-li   

  1. (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
  • Received:2007-10-11 Online:2009-01-01 Published:2010-12-29
  • Contact: WU Wei-guo E-mail:wgwu99@yahoo.com.cn

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Abstract:

This study aimed to investigate the effects of tea polyphenols or the monomers (ECG, EGCG, and so on) on foaming property of egg alblumen protein by using electric beating machine and through direct measurement. It was found that 0.2% to 0.4% content of tea polyphenols is appropriate content to improve the foaming property of egg alblumen protein and that the active hydroxyl is the main reason for the improvement. Meanwhile, the effects of processing environmental factors affecting the interaction between tea polyphenols and protein were explored preliminarily.

Key words: tea tolyphenols, egg albumen protein, foaming property

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