Texture and Microstructure of Heat‐Formed Egg White Gels

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Abstract
Egg white gels were formed by heating liquid egg white at various pH, protein, and NaCl levels at different temperatures and times of heating. Hardness, cohesiveness, and springiness of gels were measured. Serum was expressed from gels and evaluated by polyacrylamide gel electrophoresis. Selected samples were prepared for scanning electron microscopy. Gel hardness rose with increasing temperature, time, pH, and protein level, and decreased with added salt. Cohesiveness and springiness increased with time and temperature of heating. Expressed serum decreased as pH, time, temperature, and protein level were increased. Gels at pH 5 and 6 had a coarse, aggregated structure. At pH 9 protein strands and globules were arranged in a uniform matrix. Salt prompted aggregation of gels.