Effects of High Intensity Pulsed Electric Fields on Functional Properties of Egg Albumen

Abstract

Abstract: Egg albumen not only has important nutrition value,and still have important functional property,for instance emulsibility,foaming characteristic etc.As a kind of important raw material of protein,effects of high intensity pulsed electric fields(PEF)on the functional properties of egg albumen were studied.Results showed that solubility of egg albumen decrease when the pulsed electric fields intensity is more than 35 kV/cm.Emulsibility,foam capacity and hydrophobicity of egg albumen increase with the increase of the pulsed electric fields intensity.But when the pulsed electric fields intensity is more than 30 kV/cm,emulsibility,foam capacity and hydrophobicity of egg albumen decrease with the increase of the pulsed electric fields intensity.Solubility,emulsibility,foam capacity and hydrophobicity of egg albumen change quiet with the increase of the pulsed electric fields numbers.

Key words: egg albumen, high intensity pulsed electric fields (PEF), functional property, solubility, emulsibility, foam capacity, hydrophobicity

ZHANG Tie-Hua, YIN Yong-Guang, LIU Jing-Bo. Effects of High Intensity Pulsed Electric Fields on Functional Properties of Egg Albumen[J]. FOOD SCIENCE, 2007, 28(9): 98-102.

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Effects of High Intensity Pulsed Electric Fields on Functional Properties of Egg Albumen

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