Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
2006
Kim, J.Y. (Chung-Ang University, Ansung, Republic of Korea) | Kim, M.R. (Kookmin University, Seoul, Republic of Korea) | Park, K.H. (Chung-Ang University, Ansung, Republic of Korea) | Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea) | Imm, J.Y. (Kookmin University, Seoul, Republic of Korea), E-mail: [email protected]
Egg white powders (EWPs) were produced after pH adjustment (pH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness.
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