Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

E. A. FOEGEDING; C. E. ALLEN; William R Dayton

doi:10.1111/j.1365-2621.1986.tb10846.x

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

E. A. FOEGEDING, C. E. ALLEN, William R Dayton

Animal Science

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Abstract

Myosin, fibrinogen and albumin gels were formed by heating in pH 6.0 phosphate buffer at three heating rates. Turbidity (A_660nm) 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)
Pages (from-to)	104-108
Number of pages	5
Journal	Journal of food science
Volume	51
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1986.tb10846.x
State	Published - Jan 1986

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AB - 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.

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Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

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