Abstract: In order to protect and even improve the functional properties of pasteurized liquid whole egg, this study investigated the effect of different phosphates (disodium hydrogen phosphate, sodium pyrophosphate, and sodium hexametaphosphate) on the pH, surface hydrophobicity, color, free thiol groups, solubility, foaming properties, emulsifying properties, and gel properties of pasteurized liquid whole egg (LWE). The results showed that each phosphate reduced the surface hydrophobicity and free sulfhydryl content of pasteurized LWE, while relatively high concentrations of disodium hydrogen phosphate (10?and 20?mmol/L) and sodium pyrophosphate (9 and 12 mmol/L) significantly increased the pH. In addition, all phosphates reserved changes in the solubility, foaming properties and emulsifying capacity of LWE caused by pasteurization. Among them, adding 12 mmol/L sodium pyrophosphate was the most effective, resulting in an increase in the emulsifying capacity and foaming capacity of 19.74% and 30.49%, respectively, as well as significantly improved water-holding capacity of heat-induced LWE gels and a 41.41% reduction in the emulsifying stability of LWE. All phosphates increased the yellowness and redness of LWE and therefore could show great application potential. These research findings may provide a theoretical basis for stabilizing the functional properties of pasteurized LWE.

Key words: phosphates; liquid whole egg; pasteurization; functional properties; physicochemical properties