Effect of pulsed light on selected properties of egg white

The effect of pulsed light (from 1.75 to 31.5 J cm- 2) on selected properties of egg white (absorbance, particle size, protein fractions, free sulfhydryl content, immunoreactivity, viscosity, gelling and foaming properties) was investigated. Pulsed light induced the development of browning, the formation of large protein aggregates by disulfide exchange, and protein backbone cleavage. These structural modifications cause an increase in immunoreactivity and a decrease in gelling temperature. However, no changes in viscosity and gel strength were observed. Egg white exposed to pulsed light produced foams with higher stability. This effect was attributed to jamming of protein aggregates and fragments in the fluid interstices between bubbles. Industrial relevance Pulsed light promotes structural changes of egg white proteins modifying their functional properties. Pulsed light treatment has a good potential for successful application in improving functional properties of protein rich ingredients. © 2013 Elsevier Ltd. All rights reserved.