Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data

The gel point temperatures of coagulation type proteins and gelation type proteins were determined by extrapolating the rapidly rising phase of the storage modulus G’back to the temperature axis. The gelation onset. temperatures of the concentration‐independent proteins oval‐bumin, ovotransferrin, and BSA were 81°C, 62°C, and 75°, respectively, Gelation of whey protein isolate and egg white gels, both concentration‐dependent, was presumably due to disulfide bonds formed by the interactions of the concentration‐independent proteins: α‐lac‐talbumin and β‐lactoglobulin, and ovalbumin and ovotransferrin, respectively. Moreover, the incipient gel temperature of whey proteins decreased when the concentration of whey proteins increased.