Abstract
The foaming characteristics (foam ability, foam stability and foam microstructure) of fresh foams based on egg white protein, and with the addition of different proportions of egg yolk and yolk fractions (plasma and granules) were analyzed in this research. The relationships between foaming properties and addition of yolk fractions were carried out via surface tension, surface hydrophobicity, apparent viscosity and zeta potential. The results showed that charge properties of yolk fraction dispersions were considered to have positive correlations with their foam stability to egg white. The foam abilities might possibly be determined by their particular structure and interactions with egg white protein. Besides, their interactions could also be represented by surface tension and surface hydrophobicity. Therefore, this study provides a new insight for determining the relationship between foaming properties of egg white contaminated by proportions of egg yolk fractions and the physicochemical properties of egg white/yolk or yolk fractions dispersions.
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