Magnetic Induction Electric Field: A Novel Physical Approach to Modulate Egg White Protein Structure and Interfacial Properties

Abstract

Conventional heat treatment modification of liquid egg whites (LEW) can irreversibly denature proteins, trigger protein aggregation, impair the interfacial properties of egg white proteins (EWPs), and reduce their foaming ability and textural quality of egg products. Magnetic induction electric field (MIEF) represents a novel physical technology, yet its application in LEW modification remains unreported. In this study, LEW were treated at excitation voltages of 450–650 V. The effects of MIEF on EWP structure, surface properties, apparent viscosity, and foaming characteristics were investigated. The results demonstrated that MIEF treatment significantly increased the surface hydrophobicity and zeta potential of EWPs, while reducing the particle size from 600 nm to 219 nm at 600 V excitation voltage. Scanning electron microscopy corroborated these findings, revealing pore structure formation. Concurrently, enhanced intermolecular interactions promoted dynamically crosslinked mesh structure formation, thus increasing apparent viscosity. Accordingly, MIEF treatment significantly improved both the foaming ability and foam stability of EWP, with a 22.18% increase in foaming ability and a 26.30% increase in foam stability. In conclusion, MIEF induces moderate denaturation of EWPs, achieving a balance between interfacial properties enhancement and avoidance of protein aggregation. These results establish a theoretical and practical foundation for applying MIEF technology to EWP modification in the food industry, offering potential to advance innovation in food processing.