Rheological parameters of viscosity, gel strength, and elasticity were determined on heat-set egg albumen gels over various treatment combinations ranging from 65-9O"C, pH 6.4-9.6, and NaCl concentrations of O.O-O.lM added NaCl. Maximum viscosity was measured at a treatment combination of 77.5"C, pH 8.00, and O.lM NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2'C, pH 9.0, and 0.08M NaCl. Temperature had the greatest effect on all three rheological parameters. Gels heated above 80°C were of unusual character, exhibiting syneresis and shrinkage.
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