Ca2+-induced egg white isolate gels with various microstructure

Abstract

Commercially available egg white isolates (EWI) or concentrates can not be used for ions-induced gelation because of high mineral content. In the present research new egg white isolate with reduced minerals content was applied for production of calcium induced gel. At 5.5% critical protein concentration no gel was obtained at the preheating process at 80°C for 30 min. Increased calcium ions concentration formed more elastic gels with higher hardness, adhesiveness and chewiness. There was a linear correlation between (dynamic viscosity) x (density) of the gels and chewiness, hardness and adhesiveness. Higher calcium ions concentration produced more aggregated gels with higher surface roughness. There was a linear correlation between quadratic mean of the surface roughness and maximum roughness height for the gels with different calcium concentration.