Sonication of egg and its effect on foaming behavior

Abstract

In the food industry, eggs have been used as a multi-purpose ingredient for numerous applications. With their unique protein composition eggs exhibit excellent nutritional as well as functional properties. Among different proteins, egg white protein contributes the most to functional properties of food products, especially the foaming property. The natural foaming ability of egg proteins provides distinguished taste, texture, and mouthfeel making it a versatile raw material for the baking industry. With modified proteins exhibiting different applications as functional ingredients, egg proteins are subject to different treatments to modify their functional properties, especially foaming properties. Among the different treatments, ultrasound is a green technology that leaves no residues and has numerous advantages in terms of operation, sustainability, and energy consumption. The foaming properties of egg proteins are related to different processing parameters of ultrasound including power, amplitude, time, and frequency. Although the foaming ability is easily increased, maintaining or improving the foam stability is a major challenge. In addition, ultrasound assisted with other treatments such as irradiation, hydrolysis, and glycation that are proven to enhance the foaming properties of egg proteins are also discussed.