Textural Properties of Pressure‐Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero

High‐pressure‐induced gelation of ovalbumin, egg yolk and soy protein was studied by pressurization up to 500 MPa for 30 min at ‐20 to 50°C; hardness, cohesiveness and gumminess of the gels were compared to those of gels obtained by heating at 100°C for 10 min. In the range ‐5 to 50°C, ovalbumin gelation showed a minimum at 25°C at all pressures applied. Operating at low temperatures allowed a reduction in pressure required to provide rather hard gels. With egg yolk and soy protein, gelation effectiveness progressively and continuously decreased with decreasing temperatures; the decrease was sharper with egg yolk.