Functionality of Eggs - coagulation ◼ egg white begins to thicken at ~62oC, yolk at ~65oC. 72oC Firm ◼ The gel firmness depends on time & temperature of heating ◼ Gel hardness dependents on the pH and the concentration of protein ◼ increased pH or protein will increase gel hardness ◼ diluted protein will increase coagulation temperature ∟Functionality of Eggs - coagulation ◼ egg white begins to thicken at ~62oC, yolk at ~65oC. 72oC Firm ◼ The gel firmness depends on time & temperature of heating ◼ Gel hardness dependents on the pH and the concentration of protein ◼ increased pH or protein will increase gel hardness ◼ diluted protein will increase coagulation temperature ∟