Abstract：
:The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ding L,Lu L,Sheng L,Tang C,Chen Y,Cai Zdoi
10.1016/j.foodchem.2020.126349subject
Has Abstractpub_date
2020-07-01 00:00:00pages
126349eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30203-Xjournal_volume
317pub_type
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