Abstract
AbstractThe aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.
Highlights
Egg white possesses multiple functional properties, such as foaming, gelling and emulsifying and is widely used in the food industry (Hidas et al, 2021; Singh & Ramaswamy, 2015)
The data shows that whipping the egg white results on average four times of foam in volume
The highest observed volume was 149.23 mL, which was from egg white treated at 40 kHz and 300 W for 60 minutes
Summary
Egg white possesses multiple functional properties, such as foaming, gelling and emulsifying and is widely used in the food industry (Hidas et al, 2021; Singh & Ramaswamy, 2015). Due to the excellent foaming properties, it is a common ingredient in cakes and desserts. To provide a desirable texture and quality in such food products it is crucial for the food industry to improve the foaming properties of egg white (Duan et al, 2017). The foaming formation is mostly influenced by the structure of the contained proteins. During the industrial thermal processes these proteins can be altered, leading to undesirable functionality loss (Chen & Ma, 2020). Using ultrasound treatment offers an application for the food industry to modify the functional properties of food proteins in a more favorable direction
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
