Qualitative parameters of protein gels from albumen base

• Main Authors: Sylvie Ondrušíková, Šárka Nedomová, Alžbeta Jarošová, Vojtěch Kumbár
• Format: Article
• Language: English
• Published: HACCP Consulting 2019-03-01
• Series: Potravinarstvo
• Subjects: hen eggs; albumen gel; strength; additives; texture analysis; temperature
• Online Access: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1049

The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 °C. The highest strengths of egg albumen gel were achieved at 90 °C in the albumen gel with the addition of 1% citric acid and 3.5% sugar with a strength of 7.38 N, with the lowest strength of 1.61 N being achieved with the albumen gel with 0.1% salt. For an egg albumen gel prepared at 70 °C, the strength ranged from 1.34 N (0.1% salt) to 6.63 N (1% citric acid + 3.5% sugar). On average, the pH of egg albumen gels ranged from 4.67 (1% citric acid + 3.5% sugar) to 9.05 (0.1% salt). For the strength of egg albumen gel and pH with additives of various additives at a given concentration, a statistically significant difference was found.