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 language||English (US)|
|Number of pages||2|
|Journal||Journal of Food Science|
|State||Published - Jan 1989|
All Science Journal Classification (ASJC) codes
- Food Science