Dynamical properties of egg white during the gelation process in some pressure and temperature range (from 0.1 MPa to 250 MPa and from 25°C to 65°C, respectively) were investigated by measuring the time-resolved transmitted light spectra. The transmitted light spectra changed drastically by applying pressure and/or temperature. It was found that application of pressure up to 180 MPa can suppress the heat-induced gelation. In a pressure-jump experiment, the transmitted light intensity increased rapidly on application of pressure, and then decreased gradually, which can be explained by a simple light-scattering mechanism.
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