Solubility of egg white proteins: Effect of pH and temperature.

Abstract

Abstract Effects of different temperatures and pH values on the solubility of egg white proteins were studied. The solubility was determined experimentally in the temperature range of 40 to 100°C, and pH of 7.5 and 9.0. Morr et al (1985) and Bradford (1976) methods were used to determine the solubility and the results were compared. The results showed that the solubility of egg white protein was influenced by pH as well as temperature. The integrated study provided valuable information for dried egg white protein solubility analysis. Temperature and pH changes alter the solubility of egg white proteins and consequently both temperature and pH influences in functional properties. Besides, it was also observed an interaction among the temperature and pH on egg white proteins solubility. The minimum solubility values were achieving at 60°C, indicating possible protein coagulation from this temperature.