Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Table 4

Soluble protein contents of UHT-pasteurized and unsterilized liquid whole eggs. Values showing statistically significant difference in soluble protein contents in each group of eggs are indicated with different superscript letters a, b, c, d, or e ().

Storage time (week)	UHT-pasteurized liquid whole eggs	Unsterilized liquid whole eggs
1	0.2656 ± 0.002^a	0.1942 ± 0.005^b
2	0.3920 ± 0.013^d	0.2499 ± 0.014^d
3	0.4699 ± 0.006^e	0.3355 ± 0.019^e
4	0.3690 ± 0.065^c	0.2144 ± 0.026^c
5	0.3464 ± 0.102^b	0.1529 ± 0.045^a