This research was supported in part by an American Egg Board Fellowship to author Gossett. Thanks are given to Mr. J.B. German and Dr. J.E. Kinsella for advice and use of equipment.
A New Method to Quantitate the Coagulation Process
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1400–1404, September 1983
How to Cite
GOSSETT, P. W., RIZVI, S. S. H. and BAKER, R. C. (1983), A New Method to Quantitate the Coagulation Process. Journal of Food Science, 48: 1400–1404. doi: 10.1111/j.1365-2621.1983.tb03501.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/12/82; revised 5/2/83; accepted 5/6/83
A nondestructive method to quantitate the coagulation process has been developed and used to obtain kinetic data on the heat-induced gelation of egg albumen. It involves continuous monitoring of the force exerted by the gel as coagulation takes place and requires only one sample to observe the total process. From the information on the maximum force exerted by the gel, rate constants, Z values, and activation energies were calculated. This approach was applied to evaluate other coagulation processes such as the enzymatic coagulation of milk and the gelation of gelatin by cooling.