Combined Effect of pH and Sodium Chloride on the Heat‐induced Aggregation of Whole Egg Proteins

Heat‐induced aggregation of whole egg proteins through various treatment combinations ranging from 70–85°C, pH 2.0–9.0, and NaCl concentrations of 0–3%, was investigated using multiple regression analysis and vertical flat‐sheet polyacrylamide gel electrophoresis. The importance of single variable was in the order of temperature, pH and NaCl concentration, and the combined variable of pH and NaCl had a highly significant (p<0.001) effect on soluble protein content. From the fractional and step‐wise aggregation appearances of whole egg proteins in the electrophoretic patterns, the heat stability of main proteins was considered to increase as pH (pH>5) and NaCl concentration increased.