| 摘要 |
The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60.degree.C. and the gelation temperature of the egg albumen, the solution having a pH within the range off from about 8 and about 10 and an egg albumen content in said solution of less than about 20%, to a temperature sufficient to arrest further modification of the protein. |
