Myosin, fibrinogen and albumin gels were formed by heating in pH 6.0 phosphate buffer at three heating rates. Turbidity (A660nm) and solubility were monitored along with gel strength, as measured with an annular pump. Myosin and fibrinogen suspensions became turbid and solubility decreased as temperatures preceding the development of gel strength. Linearly increasing heating rates of 12°C/hr and 50°C/hr produced the strongest myosin and fibrinogen gels at 70°C, whereas albumin gels formed at 95°C by heating at 12°C/hr or constant heating for 20 min did not differ in strength.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - Jan 1986|