Time-resolved measurements of weight and the small-angle X-ray scattering (SAXS) profiles of heat- and pressure-treated egg white during the gel-to-glasslike transition were performed simultaneously. Although the weight decreased with time in both types of egg whites, the Guinier radii calculated from the SAXS profiles showed quite different tendencies; in the heat-treated gel, it decreased considerably with time, but that of the pressure-treated one remained almost constant. These results indicate that the denaturation procedure considerably influences the gel structure and their semimicroscopic properties during the transition.
|Japanese journal of applied physics
|Published - 1993