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Heat‐induced Egg White Gels as Affected by pH
Author(s) -
HANDA AKIHIRO,
TAKAHASHI KEIKO,
KURODA NAMIO,
FRONING GLENN W.
Publication year - 1998
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.1365-2621.1998.tb15752.x
Subject(s) - chewiness , egg white , chemistry , disulfide bond , water holding capacity , microstructure , sodium caseinate , nuclear chemistry , food science , crystallography , biochemistry
The functional properties of heat‐induced egg white gels were investigated at five pH values. Textural characteristics were determined using the Instron Universal Machine. Hardness, elasticity, cohesiveness, chewiness, and fracturability were maximum at pH 11. Hunter L values were maximum at pH 5 and 7. Microstructure studied with electron microscopy was distinctly different at the five pH values. Alkaline gels showed a fine ordered network that might have contributed to excellent textural characteristics. Water‐holding capacity (WHC) was high at alkaline pH, but decreased with addition of 2‐mercaptoethanol, suggesting that disulfide bonds were important in egg white gels. Sodium dodecyl sulfate (SDS) improved WHC at pH 7 and 9. No significant correlation was observed between textural profiles and WHC.