Rheological studies on commercial egg white using creep and compression measurements

The gel properties of commercial egg white (EW) with high gelling ability were compared with those of standard type using creep and compression measurements. The effects of heating time, temperature, and protein concentration on gel properties were investigated at pH 7.5. The experimental creep curves were analyzed using four elements of the Maxwell–Voigt model. The difference in rheological properties of the two types of EW was reflected in the values of elastic modulus and viscosity. The experimental stress–strain curves for all EW gels were fitted using the BST equation with high accuracy. This equation contained two fitting parameters, i.e. Youngʹs modulus and the elasticity parameter nBST. The elasticity parameter nBST characterized non-linear elastic behavior for large deformation. At 80°C, nBST of both types of EW gels did not change with increasing heating time. However, nBST decreased with increasing temperature in a range of 70–85°C.