抄録
In the differential scanning calorimetry (DSC), it was found that the transition behavior of egg-white gel is complicated in low water contents (wc = wwater/ wdried gel) ranging from 0.1 to 1.8. The thermogram shows a glass transition and peaks related to the melting and recrystallization of water. In the present study, the sol-gel transition behavior of albumin of chicken egg in low water contents (wc= 0.19-3.24) was studied by DSC. Moreover, the thermal behaviors of the gels were intensively studied. In a sol-gel transition process, four endothermic peaks were observed. The peak temperatures are increased as the water content wc is reduced (wc＜ 1). The thermal behavior of albumin gel showed complicated behavior similar to the egg-white gel. Amount of free water (which is frozen at 0 ℃) in the gel is estimated from the thermogram.
