ABSTRACT
This chapter describes the research work carried out on the influence of salts, pH, and storage time on the functional properties of hen eggs, which are important for the food industry. It discusses some information about the relationship between the protein structures of eggs and their functional properties. In the food industry, gel strength and water holding capacity are the parameters for evaluation of heat induced gelation. The gelation of ovalbumin (OVA) by heating was also examined as a function of ionic strength. The OVA solution remained as a transparent solution when heated at pH 3.5 with no addition of sodium chloride (NaCl). Freezing of egg yolk causes a gradual denaturation of yolk proteins, accompanied by a gradual increase in viscosity. In addition, the process of freezing and thawing results in irreversible gelation of egg yolk. It is known that freezing of egg yolk decreases its emulsifying capacity and the stability of the emulsion.
