Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at 50 °C, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were from commercial eggs from three strains of laying hens (two of them living in fortified cages and the third one in liberty at outdoor). The main goal was to follow the protein thermal denaturation involved in W processing. Thermal denaturation enthalpy was markedly affected (~ 50% total protein in comparison with fresh sample) but similar for both MFs processes, where 0% CAS was taken as Control freezing treatment. MFs effects were predominantly thermal in nature and constituted the factor with the highest influence on thermal behavior, as well as on the majority of the functional properties exhibited by MFs samples. Rheology and free Sulfhydryl content were studied complementarily to Differential Scanning Calorimetry (DSC) data. Some important functional properties as Foaming parameters and Texture of W gel were also determined. The hen strains-feeding factor did not practically influence the physical or functional behaviors of both untreated and processed W samples.

在50°C的Cell Alive System（CAS）商业单位中，在磁场下（MF）冷冻，仅在静态MF（0％CAS）和静态MF加上振荡MF（10％CAS）的作用下对鸡蛋的冷冻作用研究了白色（W）。W样本取自三只蛋鸡的商业鸡蛋（其中两只住在强化笼子中，第三只在户外自由饲养）。主要目标是追踪参与W处理的蛋白质热变性。热变性的焓显着受到影响（与新鲜样品相比，总蛋白质约为50％），但对于两种MFs工艺而言都相似，其中以0％CAS作为对照冷冻处理。MFs本质上主要是热效应，并且是对热行为影响最大的因素，以及MF样品表现出的大多数功能特性。流变学和游离巯基含量与差示扫描量热法（DSC）数据进行了补充研究。还确定了一些重要的功能特性，例如起泡参数和W凝胶质地。母鸡的饲喂因子实际上并未影响未处理和已处理的W样品的物理或功能行为。