Studies on the Foaming Property of the Chicken Egg White

Part X. On the Role of Ovomucin (B) in the Egg White Foaminess (The Mechanism of Foaminess (2))

Abstract

When ovomucin (B) was added to the egg white, its foam stability was greatly increased although its foaming power was decreased a little. On the other hand, other proteins of the egg white had little effect on the foam stability of the egg white. The solution of ovomucin (B) was highly viscous and other highly viscous solutions gave almost the same effect on the foaminess of the egg white as that of ovomucin (B). From these results, discussions were made about the role of ovomucin (B) in the foaminess of the egg white.