Studies on Colloidal Properties of Whole Egg Magma

Alterations in colloidal properties resulting from heat treatment and/or freezing of whole egg magma were studied. Both heating and freezing led to increases in apparent viscosity and in surface tension. All viscosities are non‐Newtonian. Increasing rates of shear followed immediately by decreasing rates resulted in open hysteresis loops; repeated cycles showed only one decrease in viscosity. Polyacrylamide gel electrophoresis demonstrated changes incurred by heat treatments of 60°C, 3.5 min; 64.4°C, 2.5 min; and 68°C, 1 min. Scanning electron microscopy pointed out morphological modifications caused by heating and/or freezing. Sucrose and D‐glucose preserved lower viscosity during frozen storage. In conclusion, a preliminary postulation of colloidal structure in whole egg is presented.