Phanin N. Leksrisompong

author keywords: egg white; heating rate; micro-phase separation; pH; whey protein isolate

MeSH headings : Egg Proteins / chemistry; Food Handling / methods; Gels / chemistry; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Temperature; Water / chemistry; Whey Proteins

TL;DR: Gel formation and physical properties of globular protein gels can be explained by micro-phase separation and heating rates that are too rapid require additional holding time at the end-point temperature to allow for full network development. (via Semantic Scholar)

author keywords: egg white; gelation; heating rate; micro-phase separation; whey protein isolate

MeSH headings : Chemical Phenomena; Dietary Proteins / analysis; Egg Proteins / chemistry; Egg Proteins / ultrastructure; Egg White / analysis; Elasticity; Food Handling; Gels; Hot Temperature / adverse effects; Hydrogen-Ion Concentration; Kinetics; Mechanical Phenomena; Microscopy, Confocal; Milk Proteins / chemistry; Milk Proteins / ultrastructure; Models, Chemical; Nephelometry and Turbidimetry; Protein Folding; Rheology; Static Electricity; Viscosity; Whey Proteins

TL;DR: The effect of heating rate and/or time on protein gel firmness can be explained based on protein charge; when proteins have a high net negative charge and form soluble aggregates, there is no heating rate effect and gels with equal firmness will be formed if given enough time; when electrostatic repulsion is low, a faster heating rate produces a firmer gel. (via Semantic Scholar)