Study on improving the foamability of salted egg white by ultraviolet irradiation

Salted egg white is the byproduct of egg products, only a small part of it has been used for feed, whereas most of it has been discarded, which has resulted in a great environmental pollution and a waste of resources. In this experiment, the foam ability of salted egg white which was desalted by ultrafiltration was improved by means of ultraviolet irradiation. The effect of irradiation time, pH value and temperature on salty egg white’s foamability was researched. The optimal parameter was determined by response surface methodology:the irradiation time of 32min, pH value 5.0 and temperature of 30℃. The foamability of salted egg white was 65.51% under these conditions.