Qualitative parameters of protein gels from albumen base


  • Sylvie Ondruší­ková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Šárka Nedomová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic https://orcid.org/0000-0001-8840-7849
  • Alžbeta Jarošová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Vojtěch Kumbár Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno, Czech Republic https://orcid.org/0000-0003-3987-4613




hen eggs, albumen gel, strength, additives, texture analysis, temperature, pH


The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 °C. The highest strengths of egg albumen gel were achieved at 90 °C in the albumen gel with the addition of 1% citric acid and 3.5% sugar with a strength of 7.38 N, with the lowest strength of 1.61 N being achieved with the albumen gel with 0.1% salt. For an egg albumen gel prepared at 70 °C, the strength ranged from 1.34 N (0.1% salt) to 6.63 N (1% citric acid + 3.5% sugar). On average, the pH of egg albumen gels ranged from 4.67 (1% citric acid + 3.5% sugar) to 9.05 (0.1% salt). For the strength of egg albumen gel and pH with additives of various additives at a given concentration, a statistically significant difference was found.


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How to Cite

Ondruší­ková, S. ., Nedomová, Šárka ., Jarošová, A. ., & Kumbár, V. . (2019). Qualitative parameters of protein gels from albumen base . Potravinarstvo Slovak Journal of Food Sciences, 13(1), 182–186. https://doi.org/10.5219/1049

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