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Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl Concentration
Author(s) -
HOLT D. L.,
WATSON M. A.,
DILL C. W.,
ALFORD E. S.,
EDWARDS R. L.,
DIEHL K. C.,
GARDNER F. A.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13690.x
Subject(s) - syneresis , rheology , chemistry , elasticity (physics) , viscosity , shrinkage , chromatography , food science , materials science , composite material
Rheological parameters of viscosity, gel strength, and elasticity were determined on heat‐set egg albumen gels over various treatment combinations ranging from 65‐90°C, pH 6.4‐9.6, and NaCl concentrations of 0.0‐0.1M added NaCl. Maximum viscosity was measured at a treatment combination of 77.5°C, pH 8.00, and 0.1M NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2°C, pH 9.0, and 0.08M NaCl. Temperature had the greatest effect on all three rheological parameters. Gels heated above 80°C were of unusual character, exhibiting syneresis and shrinkage.