| 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 60 DEG C. and the gelation temperature of the egg albumen, the solution having a pH within the range of from 8 and 10 and an egg albumen content in said solution of less than 20%, to a temperature sufficient to arrest further modification of the protein. The product is a thermogelable egg albumen having a lowered thermogelation temperature. |
