Influence of pH and Salts on Egg White Gelation |
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| Authors: | T. Croguennec,,F. Nau,,G. Brulé |
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| Affiliation: | Authors Croguennec, Nau, and Bruléare with the Laboratoire de Science et Technologie des Aliments, Pôle d'Enseignement Supérieur et de Recherche Agronomique, at 65 rue de StBrieuc –CS 84215 –35042 Rennes cedex –France. Direct inquiries to author Nau (E-mail: ). |
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| Abstract: | ABSTRACT: 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 Fe3+ 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 Ca2+ and Mg2+ addition. |
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| Keywords: | egg white pH ionic strength salts gelation |
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