Functional and gel characteristics of liquid whole egg as affected by pH alteration

Studies were conducted to evaluate the effect of pH alteration of liquid whole egg (LWE) from newly laid shell eggs on their functional and gel characteristics. The pH of LWE was altered either with 1 N NaOH or 1 N HCl to 6.5, 7.0, 7.5, 8.0, 8.5, and 9.0 and tested for their foaming capacities (FCs), foam stabilities (FSs), and baked volumes (BVs). Gels were also prepared and tested for firmness (FM), strain at failure (NF), and stress at failure (SF), as well as Hunter color values. The FC and FS of LWE were altered by pH alterations. As the pH increased, the FM, NF and SF of gels increased and the structure became more dense. Hunter L (lightness) and b (yellowness) values of the gel decreased and Hunter −a (greenness) values increased as the pH of LWE increased.