Abstract:

The foaming properties of ovalbumin were enhanced by enzymatic modification with alkaline proteinase. The
effects of some reaction conditions such as enzymatic treatment time, substrate concentration and alkaline proteinase
concentration on foaming capability and foaming stability of ovalbumin were investigated. Based on single factor
experiments, the enzymatic modification conditions were optimized with Box-Behnken experimental design and response
surface methodology. The results revealed that the optimal modification conditions were determined as follows: alkaline
proteinase concentration 144 000 U/g, substrate concentration 1.90%, and enzymatic treatment time 34 min. Under these
conditions, the foaming capability of ovalbumin modified with alkaline proteinase could reach up to 202.0%, which was 1.683
times as higher as that observed for unmodified ovalbumin.

Key words: ovalbumin, alkaline proteinase, enzymatic modification, foaming properties