Ultrastructural Examination of Egg Albumen Protein Foams

摘要

ABSTRACTTransmission electron microscopy studies of protein foams revealed the presence of a layer of cross‐linked polypeptides at the surface of the film enveloping an air inclusion. Scanning electron microscopic examination of a whipped solution with high levels of ovomucin and without lysozyme showed that the protein concentrated at the film surface and considerably decreased film continuity. The membrane appeared less cohesive in nature and draped fluidly over the torn edges. Inclusion of lysozyme improved the overall foam appearance. The effects of lysozyme on foaminess in the presence of ovomucin were apparently associated with formation of ovomucin‐lysozyme complex. This complex seemed to alter the viscous nature of ovomu