The effect of pH values on protein solubility,foaming properties,emulsifying properties and gel strength of liquid whole egg(LWE) were investigated.The results showed that protein solubility,emulsion stability and gel strength of LWE were improved and emulsifying activity was decreased when the pH values of LWE were increased from 6.5 to 9.0.LWE showed excellent foaming properties when the pH values were between 7.0 and 7.5.The foaming properties of LWE were decreased beyond this pH range.Proper pH should be selected for LWE in different application.