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Gelling Properties of Egg White Produced Using a Conventional and a Low‐shear Reverse Osmosis Process
Author(s) -
Eleya M.M. Ould,
Gunasekaran S.
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.tb10666.x
Subject(s) - egg white , rheology , reverse osmosis , shear stress , chemistry , chromatography , materials science , chemical engineering , membrane , composite material , food science , biochemistry , engineering
Gelling properties of heat‐induced egg white (EW) powders obtained using a conventional (control) and a reverse osmosis (RO) process were investigated under different pHs (3–9) and protein concentrations (5–20%) by dynamic and uniaxial compression rheological tests. At pH 9, temperature sweep tests indicated that gelation behavior of RO and control samples were similar. Both gelation temperature and G′ were concentration‐dependent; the increase in G′ with concentration followed a power‐law relationship with an exponent of 2.42. Failure stress and strain of cured gels were concentration‐ and pH‐ dependent but were not significantly (p = 0.05) different for the two powders. Results suggest that gelling properties of EW powders are not significantly affected by the RO treatment.