Gene

Quantum mechanics

Ultrasound

Engineering

Materials science

Solubility

Ultrasonic sensor

Biochemistry

Acoustics

Chemical engineering

Food science

Physics

Organic chemistry

Microstructure

Composite material

Protein subunit

Crystallography

Chemistry

Scanning electron microscope

Viscosity

Surface tension

Egg white

Food Research International

The effects of high-intensity ultrasound (20 kHz) at varying power pre-treatments (90, 120, 240, 360 and 480 W for 10 min) on foaming and structural properties of egg white were studied in this paper. The highest foaming ability (260.00%) was obtained after 360 W ultrasound treatment which was 4.9-fold to the control group. The lower viscosity and surface tension, and higher protein solubility indicated that the protein was easier to attach to the gas-liquid interface and generate molecular rearrangement. Moreover, the increased free sulfhydryl groups and surface hydrophobicity revealed that the protein adopted a loose structure after ultrasonic processing. SDS-PAGE data proved that subunit of poorly water-soluble ovomucin was declined. Scanning electron microscopy showed different microstructure with smaller aggregates and pore structure compared to non-treated egg white. These results presented more evidence of protein properties under ultrasonic environment, and broadened the application range of ultrasonic technique in food industry.

Influence of high-intensity ultrasound on foaming and structural properties of egg white