Study On The Factors Affecting The Foaming Properties And Physicochemical Properties Of Refrigerated Egg White Liquid

Egg white liquid which is rich in protein,is beneficial to human health.Its functional properties,especially foaming,also play a vital role in food processing and production.However,there are problems such as low foaming and unstable quality in the factory processing and production.In this paper,combined with the actual situation of factory production,not only the effects of different dilution gradients,sucrose and table salt of egg white liquid,but also effects of pH and storage time of added sugar and salted egg white liquid on foamability and physicochemical properties are studied.The results are as follows:1.The foamability of egg white with different dilution after pasteurization was higher than that of the non-sterilized group.With the increase of the dilution gradient,foaming generally showed an upward trend.When the dilution was 20%,the best foaming was 63.86%,and the undiluted egg white liquid had the best foaming stability,up to 86.1%.as the dilution increases,foaming stability showed a downward trend.Based on the comprehensive trend of foaming,foaming stability and specific data,a dilution of 10% can better improve its functional properties.2.Adding different concentrations of sucrose and table salt to egg white liquid to investigate its effect on the foamability and physicochemical properties.It was found that foaming egg white liquid would be improved,and foaming stability also increased due to the addition of sucrose,up to 65.33%.Adding sucrose at the same time would increase pH of egg white liquid,so the amount of sucrose was controlled to 6% and pH of sugared egg white was adjusted.It was found that there was better foaming between 7.5 and 8.5,and pH had little effect on the foaming stability of sugared egg white liquid.In addition,the addition of salt increased foaming of egg white liquid,and pH of egg white liquid showed a downward trend overall.Controlling the salt concentration to 6% and adjusting the pH,it was found that the foaming property changed more than the foaming stability.When the pH was 9.0,foaming property was the highest(68.66%)and when the salt concentration is 10%,the solubility is the highest(91.66%).It showed that adding salt and sucrose can effectively improve foaming of egg white liquid.3.Egg white liquid after adding sugar and salt were stored,and effect of storage time on the egg white liquid was investigated.The results showed that the longer the storage time,the lower the foamability.Unsweetened egg white liquid stored in a short time,the foaming stability tended to be stable and the best of it appeared at 4 w,while foam stability of sweetened egg white liquid was optimal.The trends of the two were different which showed that sucrose improves the foam stability during storage.After 2 weeks of storage,the egg white liquid with 6% sucrose concentration had the best foaming rate,reaching 86.63%,and maximum solubility was 86.51%,which can indicate that 2 w was the best storage time of sugared egg white solution.The foaming of salted egg white liquid showed a downward trend as the storage time increased,and the foaming stability tended to increase first and then decrease.If in actual production,short storage time(1 w - 2 w)of salted egg white liquid would contribute to increase the foam stability.Too high salt concentration was not suitable for storage of egg white liquid,and long-term storage(4 w)would reduce foaming of egg white liquid.Not only effect of different dilution gradients,sucrose and salt but also pH and storage time on foamability and physicochemical properties of egg white was explored in this study.This provides a theoretical basis and technical support for the development and utilization of specialpurpose egg white liquid.