Determination of Cross‐link Density in Egg White Gels from Stress Relaxation Data

G. R. ZIEGLER, S. S.H. RIZVI

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

The concentration of permanent cross‐links in egg white gels was determined using stress relaxation experiments and equations derived from the theory of rubber elasticity. Cross‐link densities of 1.2–1.3 covalent cross‐links/molecule were observed. The concentration of covalent cross‐links, most likely disulfide bonds, was only slightly higher for gels formed in water as compared to those formed in 0.6M NaCl‐0.2M phosphate buffer at pH 6.0. These results differ from the 3—4 cross‐links/molecule previously reported for ovalbumin gels in 0.6M urea.

Original languageEnglish (US)
Pages (from-to)218-219
Number of pages2
JournalJournal of Food Science
Volume54
Issue number1
DOIs
StatePublished - Jan 1989

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint

Dive into the research topics of 'Determination of Cross‐link Density in Egg White Gels from Stress Relaxation Data'. Together they form a unique fingerprint.

Cite this