Abstract:Effects of ultra -pasteurization and traditional pasteurization on three different pathogenic microorganisms in liquid whole egg were compared. Addititonally，the corresponding changes in the functional and physicochemical properties of samples upon pasteurization were investigated under cold-storage conditions（4 ℃）. Toward this end，the foaming，foaming stability，emulsification，emulsification stability，solubility，sulfydryl content，hydrophobic properties，and whole -protein profile （via sodium dodecyl sulfate -polyacrylamide gel electrophoresis）of the samples were evaluated.The results showed that ultra-pasteurization was more effective than the traditional pasteurization in reducing the numbers of Escherichia coli，Salmonella typhimurium，and Staphylococcus aureus in liquid whole egg. The samples pasteurized either way had significantly more foaming and foaming stability than the unsterilized egg but did not significantly differ from each other. After refrigeration for 1 week，the foaming in all the samples significantly decreased. However，foaming showed an upward trend；but with the extension of the refrigeration period to 6 weeks，none of the samples showed significant changes. There was no significant difference in emulsification or emulsification stability among the samples. The difference in sterilization caused no significant difference in the resulting protein solubility or free sulfydryl content. In conclusion，the effects of ultra-pasteurization on the functional and physicochemical properties of liquid whole egg are not significantly different from those of the traditional pasteurization. These observations provided a theoretical basis for the application of ultra-pasteurization to liquid whole egg in industrial settings.