Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures

Authors Montejano, Hamann, Ball, and Lanier are affiliated with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
Journal of Food Science (Impact Factor: 1.79). 08/1984; 49(5):1249 - 1257. DOI: 10.1111/j.1365-2621.1984.tb14964.x

ABSTRACT The heat-induced gelation of native egg white (EW) and egg white modified with succinic anhydride (SEW) or oleic acid (OEW), by addition of 15 moles of reagent/50000g protein, was evaluated. Rigidity modulus (G) and mechanical energy damping were continuously monitored during heating of the samples from 5 - 95°C in a nondestructive temperature-controlled thermal scanning rigidity monitor (TSRM). A measurable increase in G and decrease in energy damping were observed at lower temperatures for OEW than for EW. In SEW the measurable rheological transitions occurred at the highest temperature ranges. Failure strength of the cooked products (gels) evaluated using torsion and uniaxial compression tests revealed large differences due to treatments. Micrographs of gels showed apparent structural differences among treatments.

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