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Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein

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Abstract

Frozen storage can greatly improve the shelf life of fresh egg white protein (EWP), but it will also lead to the reduction of protein foaming and can not meet the application needs. Herein, high-intensity ultrasound (HIUS) was used to improve the foam characteristics of EWP in different frozen storage periods. The results showed that compared with fresh egg white, the foaming ability of EWP with different freezing times (0, 3, 7, 14, 21 days) after HIUS treatment (20 kHz, 60% amplitude, 5 min) was significantly improved, especially the EWP after 21 days of frozen storage was doubled by HIUS induction. Furthermore, it was found that the improvement of EWP foamability was mainly due to the enhancement of surface hydrophobicity (H0, the value from 263 to 456) and the decrease of apparent viscosity (from 0.506 Pa.s to 0.007 Pa.s), which increased the diffusion rate of protein to the interface (from 0.19 mNm− 1s− 0.5 to 0.26 mNm− 1s− 0.5) and its adsorption amount (from 35.8 to 43.3%) at the interface. These results showed that HIUS was a simple, efficient and residue free way to improve the foam characteristics of frozen EWP, which has strong promotion and application value.

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Acknowledgements

The authors thank the financial support from the Key Laboratory of Food Nutrition and Functional Food of Hainan Province (No. KF202005), Natural Science Foundation of China (NSFC, No. 31860454) and A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).

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  1. Ya Li and Ling Yu contribute equally to this work.

Authors and Affiliations

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 210023, Nanjing, Jiangsu, China

    Ya Li, Ling Yu, Lifeng Wang & Wenfei Xiong

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  1. Ya Li
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  2. Ling Yu
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Contributions

Ya Li and Ling Yu performed the experiments, prepared the figures and tables, analyzed the data regarding and wrote the manuscript. Wenfei Xiong designed the experimental protocol. Lifeng Wang and Wenfei Xiong contributed to data interpretation and editing the manuscript. All authors read and approved the final manuscript.

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Correspondence to Wenfei Xiong.

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Li, Y., Yu, L., Wang, L. et al. Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein. Food Biophysics 18, 198–207 (2023). https://doi.org/10.1007/s11483-022-09764-5

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