Rheological Properties of Heat‐Induced Ovalbumin Gels Prepared by Two‐step and One‐step Heating Methods

Ovalbumin gave a transparent solution, transparent gel, or opaque gel on heating at low ionic strength, but a turbid gel, or turbid suspension at high ionic strength (one‐step heating). The ovalbumin solution, once heated at low ionic strength, gave a transparent gel with a second heating at high ionic strength (two‐step heating). Textural parameters of hardness and adhesiveness, viscoelastic parameters from creep curves, breaking energy and water‐holding capacity of these gels were measured. Transparent gels by the one‐ or two‐step heating were firm and elastic and had high water‐holding capacity. Turbid gels by one‐step heating were soft and less elastic and had low water‐holding capacity. The relationship between gel properties and structure was discussed.