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Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures
Author(s) -
MONTEJANO J. G.,
HAMANN D. D.,
BALL H. R.,
LANIER T. C.
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.tb14964.x
Subject(s) - rheology , egg white , materials science , succinic anhydride , torsion pendulum clock , composite material , rigidity (electromagnetism) , microstructure , torsion (gastropod) , chemistry , biochemistry , medicine , physics , surgery , quantum mechanics
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.