Protein Denaturation,Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions |
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| Authors: | Jasim Ahmed Hosahalli S. Ramaswamy Inteaz Alli Vijaya G.S. Raghavan |
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| Affiliation: | 1. Department of Food Science &2. Agricultural Chemistry , Macdonald Campus of McGill University , Ste. Anne de Bellevue, PQ, Canada jasim.ahmed@mcgill.ca jahmed2k@yahoo.com;4. Agricultural Chemistry , Macdonald Campus of McGill University , Ste. Anne de Bellevue, PQ, Canada;5. Department of Bioresource Engineering , Macdonald Campus of McGill University , Ste. Anne de Bellevue, PQ, Canada |
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| Abstract: | Gel properties of radio frequency (RF) heated egg white dispersions at 27.12 MHz were studied as function of concentration (2.5–2.5 kg/100 kg sample), pH (3–11) and heating time (60–180 s). Egg white dispersions demonstrated a gradual liquid-solid transformation as they denatured and gelled during RF treatment. The critical concentration and heating period for egg white protein denaturation and gelation were found to be 7.5% (w/w) and 150 seconds. The elastic modulus (G′) of RF-heated samples increased with concentration and heating period (temperature), whereas complex viscosity (η*) increased exponentially with concentration. In an alkaline condition, the egg white dispersion did not produce a gel; however, in acidic condition it resulted in a strong gel with significantly (P?
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| Keywords: | Egg white Radio frequency Elastic modulus Complex viscosity Protein denaturation Dielectric properties |
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