Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture

Abstract

We conducted a fluid analysis of ovomucoid (OM) from chicken egg white and the effect of its addition on the formation of mixed gels with globulin from rice embryo (RγG) using rheological measurement, ultrasound spectroscopy, scanning electron microscopy (SEM), Fourier transform-infrared analysis and SDS-PAGE. Although it is known that OM is a relatively heat-stable protein, when mixed with RγG it formed a gel with comparable dynamic rheological properties and microstructure to the RγG gel. Alterations in ultrasonic attenuation suggested that hydrogen bonding contributed more to gel formation for the OM and RγG mixture. Particle size analyses of the mixed protein gel using the ultrasonic attenuation value and SEM observation revealed that the mixed gel was composed of smaller aggregates compared to the RγG gel. These results indicate that the mixed protein system containing OM is applicable as a material for creating processed foods with novel textures.