Abstract
Foaming properties of egg yolk low density lipoprotein (LDL) were compared with those of ovalbumin, a typical globular protein of egg white. Foaming power of LDL was almost the same as that of ovalbumin, but its foam stability was much lower. When the concentration of LDL was exceedingly high, its foamstability corresponded to that of ovalbumin. Foaminess of LDL occurred at the presence of relatively large amount of peanut oil. These characteristics of LDL foaminess were also ascertained by the measurement of surface chemical properties of LDL.
