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Rheological properties of heat-induced gels from egg albumen and. bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0-120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle. ~

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