Year-end Sale % OFF 
Abstract
ABSTRACTA 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
