Abstract: The purpose of this study is to optimize the improvement of foaming properties of albumen protein by papain hydrolysis. Foaming capacity and foam stability were investigated with respect to 4 variables including hydrolysis time, papain dosage, temperature and pH. Two quadratic polynomial regression models describing foaming capacity and foam stability were established based on a Box-Behnken experimental design. According to response surface analysis, the foam stability model was not statistically significant, the foaming capacity model displayed a statistical significance, and the optimum enzymatic modification conditions were hydrolysis time of 45 min, enzyme dosage of 38.2 mg/5 mL of egg white, hydrolysis temperature of 47.5℃, and pH 6.3. Under the optimum conditions, the foaming capacity was up to 2.09, indicating an increase of approximately 140% when compared to non-modified albumen protein.

Key words: albumen protein, papain, foaming ability, foam stability, response surface methodology