EXCELLENT GELATION OF EGG-WHITE PREHEATED IN THE DRY STATE IS DUE TO THE DECREASING DEGREE OF AGGREGATION

Molecular weights of heat-induced soluble aggregates of a diluted solution of dry heated egg white proteins (DEW) were determined by high-performance gel chromatography using a TSK gel G3000SW column. Elution was monitored by a low-angle laser light scattering photometer and a differential refractometer. The average molecular weight of DEW aggregate decreased greatly with increases of preheating time in the dry state and the gel strength greatly increased. The molecular weight distribution curve shifted toward lower molecular weight and became sharper with increases in preheating time in the dry state. In addition, the expanded structure of polymer formed from preheated DEW was predicted from the plots of molecular weight vs retention time of heat-induced DEW aggregates. Good correlation was observed between decreases in molecular weight and increases in gel strength of dry-heated DEW in various gelation temperatures. © 1990, American Chemical Society. All rights reserved.