Functional Properties of Acetylated and Succinylated Egg White

Abstract

Effect of heating on the functional properties of egg white acylated with either acetic anhydride or succinic anhydride was studied. The coagulation temperature of egg white greatly increased with acylation in the alkaline pH region. The foaming properties of egg white were improved by acylation, and heat-induced damage on the foaming properties was greatly reduced by acylation. These phenomena were observed in egg white over 30% of whose available amino groups were acylated.