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Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels
Author(s) -
KITABATAKE NAOFUMI,
SHIMIZU ATSUSHI,
DOI ETSUSHIRO
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.tb05956.x
Subject(s) - viscoelasticity , egg white , creep , elastic modulus , salt (chemistry) , materials science , modulus , chromatography , chemistry , newtonian fluid , composite material , thermodynamics , biochemistry , organic chemistry , physics
Egg white from which the precipitate occurring during dialysis against water had been removed gave a transparent gel on heating at lower salt concentrations and pH 3.54. The addition of NaCl or a shift of pH from 3.54 to 4.50 brought about the turbid gels. Creep analyses of these transparent and turbid gels were done using a four‐element mechanical model. The instantaneous elastic modulus, E 0 , Newtonian modulus, η n and retarded viscoelastic moduli, E 1 and η 1 increased with NaCl up to 125 mM and then decreased with increase in NaCl concentration at pH 3.54. At 125 mM NaCl and pH 3.54, a translucent gel was obtained. E 0 and η 1 decreased with the temperature of the gel, while E 1 and η 1 did not change depending of temperature.