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

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

Research output: Contribution to journalArticlepeer-review

110 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)104-108
Number of pages5
JournalJournal of food science
Volume51
Issue number1
DOIs
StatePublished - Jan 1986

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