Preparation of Transparent Egg White Gel with Salt by Two-step Heating Method

A heat-induced transparent gel from egg white was prepared at low pH and low ionic strength by a one-step heating method. The addition of NaCl to the egg white formed a turbid gel on heating. Egg white, first diluted with water, gave a transparent solution upon heating of this mixture. The solution formed a transparent gel when heated with NaCl up to a concentration of 0.3M for a second time. The transparent gel obtained at 150 mM NaCl was more firm and less adhesive than the turbid gel prepared by the one-step heating method at the same pH, protein concentration, and NaCl concentration.