Elastic Attributes of Heated Egg Protein Gels |
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Authors: | YIN LIANG HSIEH JOE M. REGENSTEIN |
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Affiliation: | Authors Hsieh and Regenstein are with the Dept. of Food Science and Institute of Food Science, 112 Rice Hall, Cornell Univ., Ithaca, NY 14853-5601. |
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Abstract: | The equilibrium stress of egg white (EW) and ovalbumin (OV) gels using the statistical theory of rubber elasticity suggested that 3.9 covalent disulfide cross-links per OV molecule were formed on gelling. DTNB and PCMB reacted with approximately 4 sulfhydryls of OV in 2% SDS and/or at 82°C. Moreover, the equivalent of 3 secondary bonds, calculated from the initial stress and presumably a composite of numerous weak secondary bonds, contributed significantly to the protein gel stress. |
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Keywords: | elasticity egg white ovalbumin rheology polymer gels |
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