Egg white proteins (EWPs) are important components of many food products. To obtain optimal functionality, EWP aggregation needs to be controlled. Different treatments can lead to the formation of aggregates in diverse ways, depending on the parameters of the treatments. Recent articles on the effects of processing (heat treatment, alkali treatment, pulsed electric field, high pressure, ultraviolet irradiation, and high intensity ultrasound) on the aggregation of EWPs are reviewed. The relationships between the processing parameters and the aggregation mechanisms are discussed. The information may be helpful in controlling the aggregation mechanisms during the processing.

中文翻译：

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加工对蛋清蛋白聚集机理的影响

蛋清蛋白（EWP）是许多食品的重要组成部分。为了获得最佳功能，需要控制EWP聚合。根据处理参数的不同，不同的处理方法可能导致聚集体的形成方式多种多样。综述了有关处理（热处理，碱处理，脉冲电场，高压，紫外线照射和高强度超声）对EWP聚集的影响的最新文章。讨论了处理参数和聚合机制之间的关系。该信息可能有助于控制处理过程中的聚合机制。