Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels

Egg white from which the precipitate occurring during dialysis against water had been removed gave a transparent gel on heating at lower salt concentrations and pH 3.54. The addition of NaCl or a shift of pH from 3.54 to 4.50 brought about the turbid gels. Creep analyses of these transparent and turbid gels were done using a four-element mechanical model. The instantaneous elastic modulus, E₀, Newtonian modulus, ηn and retarded viscoelastic moduli, E₁ and η₁ increased with NaCl up to 125 mM and then decreased with increase in NaCl concentration at pH 3.54. At 125 mM NaCl and pH 3.54, a translucent gel was obtained. E₀ and η₁ decreased with the temperature of the gel, while E₁ and η₁did not change depending of temperature.