Effects of hydrolysis on the foaming and emulsifying properties of egg white protein

Using alkaline protease hydrolyzed egg white protein, effects of proteinase types and amounts, substrate concentration and hydrolysis time on foaming and emulsifying properties of egg white protein were investigated. The result indicated that:hydrolysis conditions had a certain influence on foaming and emulsifying properties of egg white protein. Under conditions of pH 6⁸.5, temperature 45⁵0℃, the optimum conditions were as follows:amounts of enzyme added 4% , the substrate concentration 3% , the hydrolysis time 6h. Under optimum technological conditions, foaming properties of hydrolyzate solution of egg white protein was 27.65% , the foaming ability was 178.26, the foam stability was 60.33% , the emulsification capacity was 37.86%, the emulsion stability was 127.23, the emulsifying activity index was 134.53, the emulsion stability index was 1.83.