The functional properties of heat-induced egg white gels were investig
ated at five pH values. Textural characteristics were determined using
the Instron Universal Machine. Hardness, elasticity, cohesiveness, ch
ewiness, and fracturability were maximum at pH 11. Hunter L values wer
e maximum at pH 5 and 7. Microstructure studied with electron microsco
py was distinctly different at the five pH values. Alkaline gels showe
d a fine ordered network that might have contributed to excellent text
ural characteristics. Water-holding capacity (WHC) was high at alkalin
e pH, but decreased with addition of 2-mercaptoethanol, suggesting tha
t disulfide bonds were important in egg white gels. Sodium dodecyl sul
fate (SDS) improved WHC at pH 7 and 9. No significant correlation was
observed between textural profiles and WHC.