Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH).

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated.