Computerized texture profile analysis and a computer‐simulated model of protein monomer complexation were used to study egg white gelation. The results showed that the parameter K n , an association equilibrium constant, was large so that the monomer to monomer complex reaction essentially went to completion. Approximately 8 to 10 protein monomer units combined to form the egg white gel. The monomer complex primarily contributed to the hardness of egg white.
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Hsieh et al. (1989) studied this question.
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