Abstract:The change of foaming properties is one of the important factors affecting the quality control of egg processing，and which has been focused on this area.The effects of heat-treatment and calcium lactate on foaming properties of egg white liquid and egg yolk liquid from fresh eggs were investigated.The results showed that the overall foaming properties of egg white liquid were better than egg yolk liquid，and this capacity was hardly affected by calcium lactate.The heat-treatment of 40℃-60℃could significantly improve the foaming capacity and foam stability of egg yolk liquid，while they could apply to reduce the foaming properties of egg white liquid.The impact of calcium lactate on foaming properties of egg yolk liquid was more noticeable than that of egg white liquid，especially in foam stability.Heat-treatment and calcium lactate could be used to regulate and control the change of foaming properties，which provided a good theoretical basis for egg deepprocessing.