ABSTRACT
MPa formed a gel in egg yolk and 500 MPa resulted in a partially coagulated egg white. The hardness of high hydrostatic pressure (HHP)-induced egg white gels was only about one-sixth of the hardness of heat-induced egg white gels (Okamoto et al., 1990). Tauscher (1994) hypothesized that the effect of high pressure on protein denaturation is small when compared to the effect of temperature: 100 MPa may be required to reach a gel strength equivalent to a temperature increase of 10°C. A whey protein concentrate (WPC) gel formed during high-pressure treatment was reported by Van Camp and Huyghebaert (1995). Heat-induced WPC gels are firm and dry, while WPC gels produced by HHP are soft and cure surrounded by non-incorporated liquid after pressurization (Van Camp and Huyghebaert, 1995).
