Ovalbumin gels were prepared by heat treatment at constant pH and ionic forces. Ovalbumins are widely utilized as emulsifying or binding agents. However, due to their protein origin, mechanical properties of ovalbumins are enclosed in a wide range of rheological responses depending on concentration, ionic strength, pH, and aging time. The objective of this work was to study the effect of processing conditions (pH, ionic strength, and protein content) on the textural attributes of an ovalbumin protein system by means of uniaxial compression. Gels were prepared by dispersing proteins (purity 98%) (8.3-12.5% w/w) until complete dissolution in deionized water at 90°C by 45 min, pH (6.3-9.1) was adjusted using citric acid, and the ionic strength (0-100 mM of NaCl) was adjusted using NaCl. The storage of gels was done at 63°C (24-168 h). The rheological tests of gels were done by uniaxial compression. A rupture force peak was observed at high protein content together with an increase in the Young's modulus. At fixed conditions of ion content (NaCl 50 mM) and pH of 7, the gels presented a maximum in fracture force and Young's modulus after 7 days of storage. The addition of minimum amount of citric acid increases the stability of ovalbumin gels. This information is useful to ensure that the final product will remain stable during storage time at longer shelf lives.
All Science Journal Classification (ASJC) codes
- Food Science
- Safety, Risk, Reliability and Quality
- Process Chemistry and Technology
- Industrial and Manufacturing Engineering