Summary Desugaring is a necessary step to prevent undesirable attributes of the egg white (EW) products. In this study, the effects of yeast fermentation and glucose oxidase (GOD) method on the functionalities of EW were compared. Yeast fermentation treatment led to the formation of poor EW gel with low hardness due to the porous structure brought by increased foam capacity (FC). In contrast, GOD treatment increased the hardness of EW gel by increasing the surface hydrophobicity (H0) and ordered secondary structure and decreased the foaming capacity and stability of EW by decreasing absolute potential. In addition, the foam structure became more compact after yeast fermentation compared to GOD treatment. However, the water holding capacity (WHC) of both EW gels with desugaring treatments decreased due to the porosity of the internal gel network confirmed by scanning electron microscopy. These results provide a guide for the selection of sugar‐free EW liquid in the subsequent application.

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