Abstract
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investigated. Using univalent NaCl or KCl, the breaking strength of gels was lower than for divalent MgCl2 or CaCl2, though it increased gradually with increased salt concentration. The amount of liquid released by syneresis from gels with divalent salts was significantly larger than those with univalent salts. Moreover, the breaking strength of gels with the same charge showed the same behavior, by adjusting to the same pH value of the sols. Thermal analysis (DSC) showed a peak assigned to ovalbumin, which shifted to a slightly higher temperature with univalent salts added.
