Egg White Solution Research Articles

Synthesis, characterization and magnetic properties of KFeO2 nanoparticles prepared by a simple egg white solution route

Synthesis, characterization and magnetic properties of KFeO2 nanoparticles prepared by a simple egg white solution route

Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein

This study examined the effects of atmospheric-pressure cold plasma (ACP) on the structure and functional properties of egg white protein (EWP). Egg white solution was treated with ACP for 0, 10, 20, 30, and 40 min. The structural unfolding of EWP was confirmed as the exposed free SH group content and surface hydrophobicity increased during the 30 min treatment; however, 40 min of ACP treatment showed the opposite tendency, suggesting the formation of protein aggregates. The emulsion stability of egg white emulsions was the highest at 30 min but decreased again at 40 min. In addition, the proportion of large droplets decreased as the treatment time increased up to 30 min. As a result, moderate oxidation was induced during 30 min of ACP treatment, which could contribute to the enhancement of functional properties of EWP. However, excessive oxidation caused by further ACP treatment negatively affected the enhanced functional properties. Industrial relevanceEgg whites are used as functional ingredients for a variety of food products, so the quality and functionality of egg whites can directly affect the productivity of the final products. The present study suggests the moderate oxidation of egg white protein induced by atmospheric-pressure cold plasma, which could contribute to the enhancement of functional properties. These applied studies can serve as a cornerstone for the establishment of advanced oxidation techniques that can enhance the functionality of egg whites without chemical additives, and consequently contribute to the improvement of food quality and productivity.

Biomimetic rigid cryogels with aligned micro-sized tubular structures prepared by conventional redox-induced cryopolymerization in a freezer

To adapt to nature, wood forms an oriented tubular porous structure that is feasible for transporting water and nutrition. Inspired from this adaptability, we here demonstrate a universal approach to obtain rigid cryogels of aligned micro-sized tubular structures by a redox-induced cryopolymerization conducted in a freezer. In contrast to the classical directional freezing method, our method free of any special instrument leads to the aligned porous structures that are dependent on gravity due to the tubular porous structures parallel to gravity direction regardless of the sample placement direction. The versatility of our method is proven in the fabrications of a series of cryogels varying different hydrophilicity. Among the resultant samples, the three-function crosslinked cryogenic sample containing carboxyl group (polyMAA-TRIM, 40/60) was tested to have an unprecedented property integrated by high mechanical strength (9.0 MPa of compressive moduli), good hydrophilicity, and efficient purification of lysozyme (purity > 90 %) from egg white solutions only driven by gravity.

Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties

The purpose of this study was to investigate the influence of selected saccharides (glucose, sucrose, and maltodextrin) on the foam characteristic of egg white liquid. The rheological measurements suggested that increasing sugar concentrations in egg white led to an increase in both apparent viscosity and viscoelasticity. Moreover, the addition of saccharides shortened the relaxation time of hydrogen proton, indicating the presence of hydration effect between sugar and water. Samples with 3% saccharides increased the surface hydrophobicity and reduced the surface tension of the compound egg white solution, leading to the increase of foam capacity and stability. The best foam performance of compound egg white solution was achieved when the 3% maltodextrin was present in egg white, along with the smallest and most homogeneous bubbles. The classification of mixture conditions by the principal component analysis (PCA) and cluster analysis (HCA) revealed that the maltodextrin-egg white system had good scores both at 0.6% and 3% adding ratios, indicating maltodextrin is a suitable additive for the modification of egg white foam properties.

A simple synthesis and the magnetic properties of egg white solution-assisted hydrothermally prepared magnetite (Fe3O4) nanoparticles

We report magnetite (Fe3O4) nanoparticles synthesized by the hydrothermal method in egg white solution. The egg white solution is a good surfactant which can also reduce the phase impurities in the prepared products. The structure and magnetic properties of the synthesized samples were studied as a function of calcination temperatures. The samples were characterized by X-ray diffraction and selected area electron diffraction which indicates the cubic spinel ferrite structure without any other phase impurities in all synthesized Fe3O4 nanoparticles. The particle sizes ranging from 5 to 50 nm were observed by transmission electron microscopy. The X-ray absorption near edge structure spectra show the Fe3+/Fe2+ mixed oxidation states in all samples. The hysteresis loops at room temperature were detected in the Fe3O4 nanoparticles suggesting the ferrimagnetic behavior. A positive correlation was found between reaction temperature and saturation magnetization.

Egg white-induced inflammation models: A study of edema profile and histological change of rat's paw.

ABSTRACTThe egg white was used to induce rat paw inflammation, with inadequate references to explain its mechanism. It's contained protein was identified as an allergen was suspected to trigger an inflammatory reaction. This research was aimed to evaluate the use of egg white as an inflammatory inductor in inflammation animal models through edema profile and histological change. Male Wistar rats were divided into three groups, which were given λ-carrageenan, fresh takes of the hen's egg white, and sterile saline solution. Edema was induced by subcutaneous injection of 0.1 ml of λ-carrageenan (1%), egg white, and sterile saline solution as the control in the hind paw of rats. Paw volume was measured before and then at 1, 2, 3, 4, 5, 6, and 24 h after the inductor injection. Paw tissue was taken for evaluation of rats’ paw histological change. The data were analyzed by one-way ANOVA followed by LSD test. The results of the study showed that the egg white could induce rat paw inflammation. Edema formation began in the 1st h and reached the peaks in the 2nd h after the subcutaneous injection of egg white. A number of leukocyte cells were also found in the inflamed paw tissues. Egg white was potential as an edema inductor for animal models of inflammation for the evaluation of new drugs or natural product with anti-inflammation activity.

Эффективность прединкубационной обработки перепелиных яиц водным раствором яичного белка

Изучено влияние прединкубационной обработки раствором перепелиного яичного белка на эмбриональное развитие, вывод и сохранность молодняка белого техасского перепела. Яйца, прошедшие первичный биологический контроль, были разделены на две группы – опытную и контрольную. После обработки 7%-ным раствором яичного белка яйца опытной группы одновременно с яйцами контрольной группы были заложены в инкубатор. Исследования проводились путём биологического контроля инкубационного яйца до и во время инкубации (внешний осмотр, взвешивание, овоскопирование), учёта результатов инкубации. Было установлено, что при применении предложенного раствора для обработки инкубационного яйца отмечается его положительное влияние на эмбриональное развитие, отмечено увеличение выводимости яиц и вывода молодняка до 66,67 и 53,33% соответственно. В первые пять дней после вывода сохранность молодняка в опытной группе оказалась ниже на 4,46%, при этом среднесуточный, абсолютный и относительный приросты выше. Рекомендуется использовать 7%-ный водный раствор перепелиного яичного белка в качестве дезинфицирующего средства при проведении прединкубационной обработки перепелиных яиц. The influence of pre-incubation treatment with a solution of quail egg white on embryonic development, hatching and safety of young white Texas quail has been studied. Eggs that passed primary biological control were divided into two groups – experimental and control. After treatment with a 7% egg white solution, the eggs of the test group were laid in an incubator simultaneously with the eggs of the control group. The researches were carried out by biological control of the hatching egg before and during incubation (external inspection, weighing, candling), taking into account the results of incubation. It was found that when using the proposed solution for incubation egg treatment, its positive effect on embryonic development was noted, an increase in the hatchability of eggs and hatching of young animals was noted to 66.67 and 53.33% respectively. In the first five days after hatching the safety of young animals in the experimental group was 4.46% lower, while the average daily, absolute and relative gains were higher. It is recommended to use 7% aqueous solution of quail egg white as a disinfectant in the pre-incubation treatment of quail eggs.

Batch and dynamic adsorption of lysozyme from chicken egg white on dye-affinity nanofiber membranes modified by ethylene diamine and chitosan

Adsorption of lysozyme on the dye-affinity nanofiber membranes was investigated in batch and dynamic modes. The membrane matrix was made of electrospun polyacrylonitrile nanofibers that were grafted with ethylene diamine (EDA) and/or chitosan (CS) for the coupling of Reactive Blue 49 dye. The physicochemical properties of these dye-immobilized nanofiber membranes (P-EDA-Dye and P-CS-Dye) were characterized microscopically, spectroscopically and thermogravimetrically. The capacities of lysozyme adsorption by the dye-affinity nanofiber membranes were evaluated under various conditions, namely pH, dye immobilized density, and loading flow rate. The adsorption of lysozyme to the dye-affinity nanofiber membranes was well fitted by Langmuir isotherm and pseudo-second kinetic models. P-CS-Dye nanofiber membrane had a better performance in the dynamic adsorption of lysozyme from complex chicken egg white solution. It was observed that after five cycles of adsorption-desorption, the dye-affinity nanofiber membrane did not show a significant loss in its capacity for lysozyme adsorption. The robustness as well as high dynamic adsorption capability of P-CS-Dye nanofiber membrane are promising for the efficient recovery of lysozyme from complex feedstock via nanofiber membrane chromatography.

Protein hydrolysate batch production with angiotensin I-converting enzyme inhibitory activity form egg whites

Peptides derived from egg whites by thermolysin digestion were fractionated and characterized to investigate their inhibitory activity against angiotensin I-converting enzyme (ACE). The antihypertensive effect of egg white hydrolysates in strain SHR spontaneously hypertensive rats was also investigated. At optimal conditions, pH 8, 60°C, and (E)/(S) = 0.02%, digestion of 1% crude egg white solution by thermolysin was carried for 4 hours. The recovery yield from the supernatant after centrifugation was around 80%. The hydrolysate showed high ACE inhibitory activity (IC50 = 33 μg/mL) and imparted neither bitter taste nor the iron odor of egg whites. Sequential ultra-filtration of hydrolysate with MW cut-off 10,000, 3,000 and 1,000 Da resulted in increased activity from each filtrate up to IC50 = 17 μg/mL. Thermolysin was recycled from the hydrolysate for subsequent batch use for a total of four batches without reduction in anti-hypertensive activity. The hydrolysate demonstrated an anti-hypertensive activity in spontaneously hypertensive rats at an orally administrated dosage of 0.2 g/kg body weight.

Preparation of supermacroporous cryogels with improved mechanical strength for efficient purification of lysozyme from chicken egg white.

A novel, facile, and robust strategy was proposed to increase the pore size and mechanical strength of cryogels. By mixing the monomers of acrylamide and 2-hydroxyethyl methacrylate as the precursor, a monolithic copolymer cryogel with large interconnected pores and thick pore walls was prepared. Hydrogen bonding between the two monomers contributed to the entanglement and aggregation of the copolymers, thickening the pore walls and resulting in larger pore sizes. Analysis via mercury porosimetry demonstrated that the interconnected pore diameter of the copolymer cryogel ranged from 10-350 µm, which was far larger than that of the cryogels from one monomer (10-50 µm). Additionally, the thicker pore walls of the copolymer cryogel improved its mechanical strength. Affinity cryogels were prepared through covalent immobilization using Tris(hydroxymethyl)aminomethane as a coupling agent, and the affinity binding of lysozymes on Tris-cryogel was evaluated by the Langmuir isothermal adsorption with the maximum adsorption capacity of 360mg/g. Compared with that of the Tris-cryogels produced from one monomer, the copolymer Tris-cryogel exhibited higher adsorption capacity and lysozyme purity, when the chicken egg white solution flowed solely driven by gravity. This work provides a new avenue for designing and developing supermacroporous cryogels for bioseparation.

Protein self‐marking by emerald ash borer: an evaluation of efficacy and persistence

AbstractUnderstanding the dispersal ability of invasive insects provides useful insights for developing effective management strategies. Historically, methods for marking insects for dispersal studies have been expensive, time‐consuming, labor‐intensive, and oftentimes ineffective, especially for woodboring beetles. Also, capturing or rearing insects requires human handling, which can alter behavior. Protein immunomarking is a well‐established technique for studying the dispersal of insects; however, it has not been applied to woodborers. This study evaluates the potential for using protein immunomarkers applied directly to woodborer‐infested trees to mark emerging beetles. Specifically, in the first experiment, we sprayed varying concentrations of ovalbumin (egg white) solution directly onto logs infested with emerald ash borer (EAB), Agrilus planipennis Fairmaire (Coleoptera: Buprestidae, Agrilini). In turn, an enzyme‐linked immunosorbent assay was used to detect the presence of protein on emerged beetles. To test the persistence of the mark, we applied varying concentrations of albumin to freeze‐killed beetles, mounted them on pins, and placed them over various time intervals in an exposed location outdoors. Adult EAB self‐marked as they emerged from protein‐treated trees, with higher protein concentrations persisting for longer on the cuticle. This technique offers a convenient, inexpensive, and durable means of marking woodborers and circumvents the need for human handling, allowing for more natural behavior and more realistic estimates of dispersal. Protein self‐marking may find application in studies of woodborer dispersal within natural forest environments.

An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification

Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from the lysozyme-free egg white. Ammonium sulfate and citric acid were added to the resulting lysozyme- and ovomucin-free egg white solution to precipitate ovotransferrin. Ovomucoid and ovalbumin were separated from the resulting supernatant using ethanol. The separated proteins were further purified and the optimal conditions for the further purifications were suggested. The purity and yield of lysozyme, ovotransferrin, ovalbumin, and ovomucoid were higher than 90% and 77%, while those of ovomucin were about 72% and 75%, respectively. This study separated five major proteins in egg white successively using resin adsorption, pH adjustment, salt/ethanol precipitation, and ultrafiltration.

Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.

Realization and Experimental Assessment of Baseball-Bat Microwave Antenna for Low Power Cancer Ablation

Experimental assessment of using low power microwave ablation for treating focal tumors is presented in this article. Confinement of heating generated by microwave radiation is one of the major concerns in cancer treatment to maintain the acceptable functionality of the organ and alleviate radiation exposure towards surrounding tissues. The development of a baseball-bat shaped (BSB) antenna has been studied using electromagnetic and thermal simulations and evaluated experimentally. Numerical simulations that showed less than -10-dB reflection stability are attained for more than 20 GHz. Electromagnetic simulation showed that highly directed end-fire radiation achieves confined power deposition within a targeted model and yields higher SAR attained. Nearly spherical ablated lesions are achieved with no healthy tissues being destroyed in the backward direction. The proposed antenna was fabricated and tested in ex-vivo bovine liver sample and egg-white solution. Good agreement between simulated and measured results is attained where confined ablated lesions attained at only 1 W were comparable to that obtained at much higher power ranges (20-60 W). The efficacy of the BSB antenna to efficiently radiate in different dielectric mediums is noticeably attained. The proposed antenna model may help to improve the precision of microwave ablation associated with commonly broadside radiators previously used in the literature and provide homogenous SAR and confined heating to overcome the limitations found in treating spherical tumors with heterogeneous properties using much high power with narrow-band features.

A rapid synthesis and antibacterial property of selenium nanoparticles using egg white lysozyme as a stabilizing agent

A simple method for the rapid synthesis of selenium nanoparticles (SeNPs) by the reduction of selenium dioxide using an aqueous egg white lysozyme solution (stabilizing agent) and ascorbic acid solution (reducing agent) has been described. The formation of SeNPs is assured by characterization with UV–Vis, FT-IR, XRD and morphological characters that were observed using TEM analyses. The absorbance of the SeNPs is found at 250 nm. The TEM images show that the SeNPs are uniform and in spherical shape of size 40–60 nm. The crystalline nature of SeNPs is assured by XRD analysis. The antibacterial property of synthesized SeNPs was tested against the pathogenic bacteria, i.e., Bacillus subtilis, Bacillus cereus, Escherichia coli, Staphylococcus pneumoniae, Proteus mirabilis and Klebsiella pneumoniae. SeNPs showed more antibacterial activity against B. subtilis (19 mm) and Streptococcus pneumoniae (15 mm) as compared with commercially available antibiotics such as streptomycin and erythromycin. The SeNPs synthesized via this process has proficient antimicrobial activity against pathogenic bacteria. SeNPs could play a significant role in pharmaceutical industries for the development of efficient antibiotic agents.

Egg Albumin as a Protein Marker to Study Dispersal of Noctuidae in the Agroecosystem.

Knowledge of dispersal and spatial dynamics of pest populations is fundamental for implementation of integrated pest management and integrated resistance management. This study evaluated 1) the effectiveness of egg white albumin protein to mark larvae and adults of two polyphagous and highly mobile pests, Spodoptera frugiperda (J.E. Smith) (fall armyworm) and Helicoverpa zea (Boddie) (corn earworm) (Lepidoptera: Noctuidae), and 2) the sensitivity of polyvinylidene difluoride membrane (dot blot) in detecting albumin on marked insects. Laboratory and field experiments tested egg albumin as a protein marker, which was detected using two enzyme-linked immunosorbent assay (ELISA), microplate, and dot blot. In the laboratory, 100% of the moths sprayed with 20% egg white solution acquired the albumin marker, which was detected through the last time point tested (5 d) after application. Egg albumin was not effective at long-term marking of larvae, detected only prior the molting to the next instar. Albumin application in field cages resulted in a high percentage of moths detected as marked at 24 h and 5 d for both species. Egg albumin applied in the open field resulted in 15% of the recaptured corn earworm moths marked with most of them collected 150 m from the application area, although some were captured as far as 1,600 m within approximately 6 d after adult emergence. The results indicated egg albumin is a suitable marker to study the dispersion of fall armyworm and corn earworm in the agroecosystem and dot blot was as effective to detect egg albumin as was indirect ELISA.

Protein cation exchangers derived by charge reversal from poly(ethylenimine)-Sepharose FF: Comparisons between two derivatization routes

It has been known that anion exchangers prepared by grafting poly(ethyleneimine) (PEI) onto Sepharose FF (PEI-Sepharose) at ionic capacities (IC) over 600 mmol/L show both high protein adsorption capacity and uptake kinetics, and charge reversal of PEI-Sepharose by modification with succinic anhydride can produce protein cation exchangers of high capacity and uptake rate. Previously, a Charge Reversal-then-Reduction procedure (route A) was studied for preparation of cation exchangers of different IC values from PEI-Sepharose. In this work, we proposed a new route, that is, Charge Reduction-then-Reversal route (route B), to develop cation exchangers of different IC values from PEI-Sepharose FF with an IC of 700 mmol/L (FF-PEI-L700) as the starting resin. The two kinds of cation exchangers (route A, PEI-L700-CRn; route B, PEI-Rm-Cn) are compared for lysozyme (Lys) adsorption and chromatography. The two modification routes result in the difference in the ligand structures that significantly affect protein adsorption equilibrium and kinetics. Route A introduces long electroneutral groups that hinder protein adsorption and reduce equilibrium capacity. Moreover, charge reversal by reaction with succinic anhydride could cause diamide formation, which reduces remaining carboxyl groups or the IC. In the charge-reduced FF-PEI-Rm resins of the lowest IC (394 mmol/L) prepared in route B, the diamide formation was little due to the lack of primary and secondary amine groups, so its charge reversal makes a higher-IC cation exchanger. This makes PEI-Rm-Cn show a higher IC (589 mmol/L) than PEI-L700-CRn (463 mmol/L) in which De/D0 jumps about four times. The differences in the adsorption equilibrium and kinetics make the two kinds of resins behave distinctly in dynamic adsorption and chromatography. Namely, PEI-Rm-Cn resins display obviously higher dynamic binding capacities than PEI-L700-CRn resins in the IC range studied. For instance, the DBC (at 10% breakthrough) of PEI-R590-C680 (192 mg/mL) is 33% higher than that of PEI-L700-CR680 (144 mg/mL). This is proved by the purification of Lys from chicken egg white solution, in which the PEI-R590-C680 column purified Lys with a recovery yield 14% higher than the PEI-L700-CR680 column. This research thus demonstrated that Charge Reduction-then-Reversal route is superior over Charge Reversal-then-Reduction route in fabricating a high-capacity cation exchanger from PEI-Sepharose.

Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation.

For the purpose of reducing pollution and the reutilization of salted egg whites, which are byproducts of the manufacturing process of salted egg yolks and normally treated as waste, an aqueous two-phase flotation (ATPF) composed of polyethylene glycols (PEG 1000) and (NH4)2SO4 was applied to develop a simple, inexpensive and efficient process for the separation of ovalbumin (OVA) from salted egg whites. The effects of the concentration of PEG, the concentration of (NH4)2SO4, the flow rate and the flotation time on the flotation efficiency (Y) and purity (P) of OVA were investigated. A response surface method (RSM) experiment was carried out on the basis of a single-factor experiment. An efficient separation was achieved using ATPF containing 5 mL of 80% PEG 1000 (w/w), 28 mL of 28% (NH4)2SO4 (w/w), 35 mL/min of the flow rate and 30 min of the flotation time, while 2 mL of the salted egg white solution (salted eggs white (v): water (v) = 1:4) was loaded. Under the optimal conditions, Y and P of OVA could reach 82.15 ± 0.24% and 92.98 ± 0.68%, respectively. The purified OVA was characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), reverse phase high-performance liquid chromatography (RP-HPLC), liquid chromatography-nano electrospray ionisation mass spectrometry (Nano LC-ESI-MS/MS), ultraviolet spectrum (UV), fluorescence spectrum (FL) and fourier transform infrared spectroscopy (FT-IR). The results indicated that the purity of OVA obtained by ATPF was satisfactory and there was no obvious difference in the structure of the OVA separated by ATPF and the standard. The results of the functional properties revealed no significant differences between OVA obtained by ATPF and the standard in oil binding capacity, viscosity, emulsibility and foam capacity.

Effect extract of Ipomoea pes-caprae leaf as anti-inflammatory non immunological in rat Rattus norvegicus

Ipomoea pes-caprae is one of the plants in Indonesia that has the potential as a traditional herbal medicine to treat inflammation. Hence, the objective of this study was to evaluate the effect of I. pes-capraeleaf extract as anti-inflammatory in edema rats induced by 5% egg white solution. The experimental design used was a Completely Randomized Design (CRD) consisted of 5 treatments, each consisted of 5 rats.The treatment consisted of KN = negative control, KP = positive control, giving of 25 mg diclofenac sodium, K 100 = giving 100 mg kg-1body weight (BW) of I. pes-capraeleaf extract , K300 = 300 mg kg-1BW of I. pes-capraeleaf extract, and K500 = 500 mg kg-1BW of I. pes-capraeleaf extract. The anti-inflammatory data obtained were tested statistically with a one-way ANOVA test at 99% confidence level and followed by Duncan's test. The ANOVA test results showed that the giving ofI. pes-capraeleaf extract had a very significant effect (p 0.01) on the percentage of inflammatory, obtained Fcount Ftable, 21.46 4.79 at the level of α = 0.01. The treatment of I. pes-capraeleaf extract of 500 mg kg-1BW had the effect of decreasing the volume of edema with the positive control variable using diclofenac sodium 25 mg. It is concluded that I. pes-capraeleaf extract can be used as an anti-inflammatory by decreasing rat feet edema volume. I. pes-capraeleaf extract has a prospect for non-immunological inflammatory natural drug candidates.

Characterisation of egg white adsorption layers under equilibrium and dynamic conditions

The rheological properties of egg white adsorbed layer at pH 9 and 7 at air/water interface is investigated in a wide range of dilute to reconstructed egg white solution using pendant drop tensiometer. The aggregation of proteins in the solution bulk influences the adsorption behavior as well as the dilational visco-elasticity (measured at various frequencies) of adsorbed layer. The comparison of the dilational visco-elasticity as measured at equilibrium and under dynamic conditions shows pH effects of the egg white molecules. Furthermore, the formation of dynamic adsorption layers of egg white proteins at the surface of rising bubbles was investigated by measuring the local rising velocity at low protein concentrations at pH 9 and 7. The velocity profiles of the rising bubble were in agreement with the dynamic surface tension and dilational visco-elasticity results. The time required to establish the adsorption layers of egg white at pH 7 is shorter than at pH 9 due to the conformation of the protein molecules close to the isoelectric point.