Investigations of Pressure and Temperature Effects on Gelation Process of Egg White by Time-Resolved Turbidimetric Measurements.

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  • Kanaya Haruichi
    Department of Applied Science, Faculty of Engineering, Kyushu University, Hakozaki, Higashi–ku, Fukuoka 812
  • Hara Kazuhiro
    Department of Applied Science, Faculty of Engineering, Kyushu University, Hakozaki, Higashi–ku, Fukuoka 812
  • Nakamura Atsushi
    Department of Applied Physics, Faculty of Science, Fukuoka University, Nanakuma, Jonan–ku, Fukuoka 814–01
  • Hiramatsu Nobuyasu
    Department of Applied Physics, Faculty of Science, Fukuoka University, Nanakuma, Jonan–ku, Fukuoka 814–01
  • Matsushige Kazumi
    Department of Electronics, Faculty of Engineering, Kyoto University, Yoshidahon–machi, Sakyo–ku, Kyoto 606

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Dynamical properties of the gelation process of egg white under simultaneous pressure and heat treatments were investigated by measuring the transmitted light spectra. It was found that pressures up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity rapidly increased on the application of pressure, then decreased gradually, which indicates that dissociation of the protein clusters occurs before polymerization.

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