Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH) addition.

The effects of Ca(OH) on the physicochemical, mechanical and microstructural characteristics, intermolecular forces and protein patterns of preserved egg white (PEW) were investigated. Results suggested that Ca(OH) (0.1%) reduced the free alkalinity content and turbidity and increased the brightness of PEW.