Studies on the Foaming Property of the Chicken Egg White

Part VI. Spread Monolayer of the Protein Fraction of the Chicken Egg White

抄録

In order to study the relation between the foaming property and the surface chemical property of the egg white proteins, each protein was spread at the A/W interface and the surface pressure of the film was measured. Simultaneously, the life time of the single bubble formed on the surface was measured. According to this experiment, it is concluded that the proteins which foam well are easily surface-denaturated and give on the surface a well-developed network consisting of the side chains of the peptide linkage.