Premium
Determination of Cross‐link Density in Egg White Gels from Stress Relaxation Data
Author(s) -
ZIEGLER G.R.,
RIZVI S.S.H.
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.tb08606.x
Subject(s) - cross link , covalent bond , egg white , stress relaxation , chemistry , disulfide bond , ovalbumin , molecule , urea , elasticity (physics) , rubber elasticity , relaxation (psychology) , phosphate buffered saline , polymer chemistry , natural rubber , chromatography , materials science , organic chemistry , biochemistry , polymer , composite material , immune system , immunology , biology , psychology , social psychology , creep
The concentration of permanent cross‐links in egg white gels was determined using stress relaxation experiments and equations derived from the theory of rubber elasticity. Cross‐link densities of 1.2–1.3 covalent cross‐links/molecule were observed. The concentration of covalent cross‐links, most likely disulfide bonds, was only slightly higher for gels formed in water as compared to those formed in 0.6M NaCl‐0.2M phosphate buffer at pH 6.0. These results differ from the 3—4 cross‐links/molecule previously reported for ovalbumin gels in 0.6M urea.