Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein

In this study, the effect of dynamic high-pressure micro-fluidization (DHPM) on the functional properties of egg white protein was investigated. The results showed that the pH of egg white protein reached a maximum value of 9.22 after one cycle of homogenization at 10000 psi, while the protein solubility reached a maximum value of 96.39% after one cycle of homogenization at 8000 psi. The gel hardness and chewiness of egg white protein reached their maximum values after two cycles of homogenizations at 13000 psi, significantly increasing by 55.32% and 28.93%, respectively, compared with the untreated control group (P < 0.05). The foaming capacity of DHPM-treated egg white protein reached a maximum value of 268.68% after two cycles of homogenizations at 6000 psi, which was 2.52 times that of the control group (106.02%)(P < 0.05). The foam stability reached a maximum value of 85.12% after three cycles of homogenization at 6000 psi, which was 2.07 times that of the control group (41.07%) (P < 0.05). The emulsifying activity reached a maximum value of 16.00% after three cycles of homogenizations at 8000 psi, which was two times that of the control group (8%) (P < 0.05). The emulsion stability reached a maximum value of 95.76% after three cycles of homogenization at 13000 psi, which was 13.01 times that of the control group (7.36%) (P < 0.05). Therefore, DHPM treatment can effectively improve the foaming and gelling properties of egg white protein. This study aims to provide a new theoretical basis and practical reference for the physical modification of egg white protein and to lay a foundation for furthering the application of DHPM in food protein processing.