Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements

Abstract

Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.

Clouding Properties of Maleic Acid/Acrylamide Gels

“…Taking these features into consideration, t he scattered light from turbid gel is thought to be generated through the multiple light-scattering mechanism which often occurs in the materials composed of the scatterers with an inter-scatterer distance being comparable to the coherence length of incident light. Therefore, the light scattering features often observed in turbid materials will depend the distance between the scatterers inside and are also significant properties of the structural states of the materials [22][23][24][25][26][27][28][29][30].…”