Abstract The effects of high-power ultrasound (HP-US) treatment with different frequencies, temperatures, and durations on the physicochemical and structural properties of untreated and HP-US-treated egg white protein (EWP) were evaluated. Results indicated that the solubility of EWP was significantly improved after HP-US treatment, especially under the continuous dual frequency of 20/40 kHz. The foaming capacity of the EWP also depended on the treatment frequency, temperature, and duration, and foaming stability increased considerably in the HP-US-treated EWP compared with the untreated one. The particle size of the HP-US-treated EWP greatly decreased compared with that of untreated EWP. Results of low-field nuclear magnetic resonance analysis indicated that more water molecules were trapped in the EWP gel structure as free water after HP-US treatment. Therefore, the green technology of HP-US treatment can improve the physicochemical properties of EWP because of its sonochemical effect on the molecular conformation of EWP.

中文翻译：

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单频和双频超声对蛋清蛋白功能的影响

摘要 评估了不同频率、温度和持续时间的高功率超声 (HP-US) 处理对未处理和 HP-US 处理的蛋清蛋白 (EWP) 理化和结构特性的影响。结果表明，HP-US 处理后 EWP 的溶解度显着提高，尤其是在 20/40 kHz 的连续双频下。EWP 的发泡能力还取决于处理频率、温度和持续时间，与未处理的相比，HP-US 处理的 EWP 的发泡稳定性显着增加。与未处理的 EWP 相比，HP-US 处理的 EWP 的粒径大大减小。低场核磁共振分析结果表明，在 HP-US 处理后，更多的水分子作为游离水被捕获在 EWP 凝胶结构中。因此，HP-US 处理的绿色技术可以改善 EWP 的理化性质，因为它对 EWP 的分子构象有声化学作用。