Studies on the Foaming Property of the Chicken Egg White

Part IX. On the Coagulated Proteins Under Various Whipping Conditions (The Mechanism of Foaminess (1))

抄録

The egg white was treated under various whipping conditions, and its foaminess measured. At the same time, the amounts of the coagulated proteins formed from each egg white and their constituent hexose were measured. From these results, discussions were made about the relation between the foaminess of the egg white and the amount of the coagulated proteins under various whipping conditions.