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Texture Changes on Heating Spray‐Dried Egg White
Author(s) -
HSIEH YIN LIANG,
REGENSTEIN JOE M.
Publication year - 1989
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.1365-2621.1989.tb05955.x
Subject(s) - egg white , monomer , texture (cosmology) , chemistry , materials science , crystallography , chromatography , food science , polymer , organic chemistry , computer science , artificial intelligence , image (mathematics)
Computerized texture profile analysis and a computer‐simulated model of protein monomer complexation were used to study egg white gelation. The results showed that the parameter K n , an association equilibrium constant, was large so that the monomer to monomer complex reaction essentially went to completion. Approximately 8 to 10 protein monomer units combined to form the egg white gel. The monomer complex primarily contributed to the hardness of egg white.