Dielectric analysis of hen egg white with denaturation and in cool storage

Abstract

Dielectric relaxation spectra (DRS) of fresh hen raw egg white solutions and thermally denatured gels were measured at frequencies between 1 MHz and 3 GHz by using the coaxial line reflection method with a network analyser and an open‐ended coaxial probe. The values of the dielectric constant ε of the denatured gels were higher than those of the raw solutions at frequencies lower than 100 MHz and then became close to each other with the increase in the frequency. No significant change in effective conductivity σ was found on denaturation, implying that this process does not affect the binding of water. The gels were stored at 5°C for 13 days to be subjected to a dehydration process that led to a corresponding decrease in dielectric constant and conductivity. When the dielectric data had been measured, the molecular motions and water status in the egg whites were analysed.