Abstract
ABSTRACTA strong, direct correlation (r = 0.97) was found between egg white protein surface sulfhydryl group (‐SH) concentration and the gel strength of its heat‐induced gels. An inverse correlation (r = ‐ 0.86) was also found between the ‐SH group concentration of 0.1% SDS‐denatured egg white proteins and gel strength. Data indicated that surface ‐ SH groups played an important role in strong heat‐induced gel formation in egg whites.
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