Factors Affecting Heat Coagulation of Egg White

Abstract

THE ability of egg white to heat-coagulate is the basis for its use in many food products. This study is an attempt to determine some of the various factors which affect the heat coagulation of egg white and how and why these factors affect this coagulation. In this study the criteria of optical density and gelation are used as the measures of coagulation. Slosberg et al. (1948) observed that the pH of the egg white at the time of heat treatment was important and that egg white was more stable to heat at pH 6.5 than at pH 8.5. These observations appear contrary to those of Barmore (1936), who reported that lowering the pH reduced the coagulation temperature. On the other hand, Cotterill and Winter (1954a) reported a greater optical density in egg white from thermostabilized seven-day old eggs than from thermostabilized fresh eggs. They attributed this increase in optical…