Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process
2002
Ould Eleya, M.M. | Gunasekaran, S.
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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library