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Preparation of Heat‐induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium
Author(s) -
KITABATAKE NAOFUMI,
SHIMIZU ATSUSHI,
DOI ETSUSHIRO
Publication year - 1988
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.1365-2621.1988.tb13537.x
Subject(s) - distilled water , centrifugation , ionic strength , egg white , chromatography , chemistry , suspension (topology) , biochemistry , aqueous solution , mathematics , homotopy , pure mathematics
Egg white was dialyzed against distilled water or diluted with water, and the precipitates formed were removed by centrifugation. The supernatant gave a transparent gel after being heated at an acidic pH (2–4). At other regions of pH, except for the highly alkaline region, the gel or suspension was turbid upon heating. Insufficient centrifugation of the dialyzed egg white or the addition of NaCl to the supernatant after centrifugation resulted in a turbid gel on heating at even acidic pH. The removal of the slight precipitate formed at low ionic strength and the maintenance of low ionic strength during heating were both necessary for production of a transparent gel.