Abstract
Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.
| Original language | English |
|---|---|
| Pages (from-to) | 2817 |
| Number of pages | 1 |
| Journal | Japanese journal of applied physics |
| Volume | 33 |
| Issue number | 5R |
| DOIs | |
| Publication status | Published - May 1994 |
All Science Journal Classification (ASJC) codes
- General Engineering
- General Physics and Astronomy
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