The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white.

The foaming property of egg white (EW) is essential in food processing. In this study, we investigated the effect of ultrasound combined with adding different concentrations (0, 0.4, 0.5, 0.6, 0.7, and 0.8 %, m/v) of flaxseed gum (FG) on EW foaming. The results showed that the cooperation of ultrasound treatment and FG significantly improved the foaming stability. Regarding details, FG reduced the sulfhydryl content and surface hydrophobicity of EW proteins while increasing the average particle size and PDI value. Despite the ultrasound treatment, FG significantly improved the foaming stability from 62.83% to 99.82% (p < 0.05). Based on the analysis of ξ-potential, surface tension, rheology, etc., FG improved the EW microenvironment, which is conducive to foaming stability. As a new type of polysaccharide, FG combined with ultrasound can significantly improve the foaming properties. This research could solve the problem of reduced foaming stability of EW treated by ultrasound alone, making promising applications in the food industry. [Display omitted] • Ultrasound combined with flaxseed gum improved the foaming of egg white. • Flaxseed gum overcame the problem that ultrasound reducing the foaming stability. • Flaxseed gum formed a viscoelastic interfacial film to increase surface tension. • Egg white protein's structure was more compact and increased foaming stability. [ABSTRACT FROM AUTHOR]