Factors Affecting Acid Coagulation of the Egg White

IN A previous publication (Cunningham and Cotterill, 1962) the results of treating egg white with alkali were reported and factors affecting the alkaline gelation of egg white were discussed. This investigation is an extension of the study of the effect of pH on the egg white system. Consideration will be given the acidic pH range and the factors affecting the formation of acid egg white gels and the insolubilization or coagulation of the egg white proteins. Nearly all of the commercial treatments of egg white, as well as the functions performed by eggs in baked products, are carried out in an acid pH range. The characteristics of egg white in acid media are of special interest to egg breakers, processors, bakers, etc. Egg albumen is currently a surplus commodity and attempts are being made to establish new uses for egg white which would help alleviate this surplus. Sutermeister and…