Ovalbumin thermal gelation prediction by application of temperature-time history

To predict the apparent viscosity ratio of gelling ovalbumin, a model for characterizing changes in the viscosity of soy protein was adapted. It was determined that at 85,90 and 95 degrees Centigrade, ovalbumin of 87% purity would form 3,5 and 7% gel respectively. A back-extrusion method helped to determine apparent viscosity ratios during gelation. The maximum apparent viscosity ratio increased with the increase in protein concentrations. The mathematical model was verified after determining apparent viscosity ratios at different temperatures and could be used to predict ovalbumin thermal gelation apparent viscosity ratios.