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Influence of pH and Salts on Egg White Gelation
Author(s) -
Croguennec T.,
Nau F.,
Brulé G.
Publication year - 2002
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.1365-2621.2002.tb10646.x
Subject(s) - egg white , microstructure , chemistry , ionic strength , coagulation , white (mutation) , chromatography , nuclear chemistry , food science , biochemistry , organic chemistry , crystallography , aqueous solution , psychology , psychiatry , gene
Egg white is used in food products for various functional properties. These are strongly influenced by pH, ionic strength, type and concentration of salts. Through an experimental design strategy, the aim of this study was to quantify the influence of pH, cations, and anions naturally present in egg white, and of citrate on egg white gelation. Results showed that pH and Fe 3+ modified the coagulation temperature of egg white and consequently, the gel characteristics. High concentrations of NaCl decreased the water‐holding capacity and the microstructure of egg white gels. At pH 7, viscoelastic properties and microstructure of egg white gels were altered by Ca 2+ and Mg 2+ addition.