Studies on the Freezing Storage of Hen's Egg

Part 3. Changes in the foaming property of frozen egg white

Abstract

Changes in the egg white frozen at -20°C were investigated to obtain information as to the cause and mechanism of decrease in foaming power of whole egg during the freezing storage at-20°C.
The foaming power of frozen egg white blended with unfrozen yolk was lower than that of unfrozen egg white. The foaming power and foam stability of egg white was decreased during freezing storage.
By the salting out curve with (NH₄)₂SO₄, changes in globulin fraction of egg white was recognized from 30 days after freezing at -20°C. The foaming power of globulin fraction precipitated by (NH₄)₂SO₄ 0.45 saturated from frozen egg white was significantly lower than that of unfrozen egg white.
Tiselius's electrophoresis patterns in globulin+lysozyme, ovomucoid+flavoprotein and ovomucin fractions differed between unfrozen and frozen egg white stored for 30 days at -20°C.
From these results, it was seemed that decrease of foam property in egg white during freezing storage at -20°C was caused by changes in globulin and ovomucin