Abstract
The effects of NaOH and NaCl on the rheology and gel properties of hen egg white were investigated. As the concentration of NaOH increased, egg white gel exhibited lower opacity and particle turbidity with coincidental increase in zeta potential, while the addition of NaCl resulted in the formation of opaque egg white gel and increase of surface hydrophobicity, particle turbidity and zeta potential. Rheological tests showed that alkali treatment will affect the unfolding state of egg white proteins during the heat stage while NaCl addition can inhibit the unfolding of egg white proteins. The results of correlation analysis indicated that random coil and α-helix were in good correlation with gel textural properties. Therefore, the rheology and gel properties of alkali/salt-induced egg white dispersions were closely related to the changes in surface hydrophobicity, molecule surface charge, and protein secondary structure.
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