Abstract
ABSTRACTApparent viscosities of pH‐adjusted or succinylated raw egg albumen were measured at 10, 20, and 30°C using a Haake rotary viscometer. Viscosities decreased with increasing temperature. Rheological power law model parameters indicated that as pH approached 5–6 and 11, albumen became more Newtonian. Control albumen (pH 9.0) and succinylated albumen were pseudoplastic. Intrinsic viscosities of DH 9.0, 10.0, and 11.0 albumens were 0.083, 0.092, and 0.102 dl/g, respectively, and that of succinylated albumend (0, 0.1, 0.2, and 0.4% w/w) were 0.052, 0.147, 0.149, and 0.184 dl/g, respectively. Apparent viscosities of coagulated albumen, measured by capillary extrusion, increased with pH but did not change with succinylation. Yield forces and rigidity moduli of these gels increased with pH but not with succinylation level.
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