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Effect of medium on the emulsification and emulsion stability of the egg white protein

BI Yong-jun

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Abstract

The effect of the protein concentration,pH,temperature,sodium chloride,sucrose and soluble starch on the emulsification and emulsion stability of the egg white protein was studied.The results showed that adding sugar and starch,increasing the protein concentration can increase protein emulsification and emulsion stability.When increasing sodium chloride concentration,temperature and pH,protein emulsification and emulsion stability was increased first and then decreased.These results provide the theory for the development and usage of egg white protein.

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What this paper is about

The effect of the protein concentration,pH,temperature,sodium chloride,sucrose and soluble starch on the emulsification and emulsion stability of the egg white protein was studied.The results showed that adding sugar and starch,increasing the protein concentration can increase protein emulsification and emulsion stability.When increasing sodium chloride concentration,temperature and pH,protein emulsification and emulsion stability was increased first and then decreased.These results provide the theory for the development and usage of egg white protein.

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Available abstract

The effect of the protein concentration,pH,temperature,sodium chloride,sucrose and soluble starch on the emulsification and emulsion stability of the egg white protein was studied.The results showed that adding sugar and starch,increasing the protein concentration can increase protein emulsification and emulsion stability.When increasing sodium chloride concentration,temperature and pH,protein emulsification and emulsion stability was increased first and then decreased.These results provide the theory for the development and usage of egg white protein.

Key concepts: Emulsion, Egg white, Chemistry, Starch, Sodium, Chromatography, Sucrose, Sugar

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