Gelling Properties of Egg White Produced Using a Conventional and a Low‐shear Reverse Osmosis Process
M.M. Ould Eleya, Sundaram Gunasekaran
Journal of Food Science
Abstract
ABSTRACT: 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
reverse osmosis (RO) process affects gelling properties of egg white powders
“Results suggest that gelling properties of EW powders are not significantly affected by the RO treatment.”
G′ increases with concentration
“the increase in G′ with concentration followed a power‐law relationship with an exponent of 2.42.”
failure stress and strain of cured gels are concentration- and pH-dependent
“Failure stress and strain of cured gels were concentration‐ and pH‐ dependent”