Heat‐induced Egg White Gels as Affected by pH

The functional properties of heat‐induced egg white gels were investigated at five pH values. Textural characteristics were determined using the Instron Universal Machine. Hardness, elasticity, cohesiveness, chewiness, and fracturability were maximum at pH 11. Hunter L values were maximum at pH 5 and 7. Microstructure studied with electron microscopy was distinctly different at the five pH values. Alkaline gels showed a fine ordered network that might have contributed to excellent textural characteristics. Water‐holding capacity (WHC) was high at alkaline pH, but decreased with addition of 2‐mercaptoethanol, suggesting that disulfide bonds were important in egg white gels. Sodium dodecyl sulfate (SDS) improved WHC at pH 7 and 9. No significant correlation was observed between textural profiles and WHC.