Turbidity measurement of heated egg proteins using a microplate system

Turbidity of egg albumin and egg white heated at various pH values and NaCl concentrations were measured using a microplate system. Small samples could be treated in a short time. The effects of pH and NaCl concentration on the turbidity of the samples after heating were clearly shown by this method and quantitatively by the contour graph. Turbid samples were formed by heating at pH values around pI values of constituent proteins and at high NaCl concentration. On the other hand, transparent gels and sols were formed on heating at pH values distant from pI values and at low NaCl concentration.