1994 Volume 41 Issue 5 Pages 321-326
Analysis of physical properties was performed on egg white gels modified by incorporation of powdered chitin filler into the sol, followed by thermal gelation. The physical properties of the gels changed with the protein concentration, where the values of mechanical parameters corresponding to hardness and fracturability increased and those corresponding to elasticity decreased with increasing protein concentration. The values of mechanical parameters which relate to hardness of the egg white gel were raised by the addition of powdered chitin, which resembles the influence caused by an increase of protein concentration. Both size and concentration of the chitin filler had changeable influences on the gel properties of egg white. A combination of size and concentration of the fller induced an increase of elasticity and fracturability of the gel, which differed from the effects by the protein concentration. Thus, there may be flexibility for setting the combination of size and concentration of the powdered chitin filler in modification and/or control of the physical properties of egg white gels.
