Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels

Abstract The effects of sesbania gum (SG) on the rheological and physicochemical properties of heat-induced egg albumin gels were investigated. The formation of the gels of egg albumin (4%, w/v)/SG (0, 0.1, 0.2 and 0.3%, w/v) mixtures were induced by heating. It was evident from the appearance of gels' microstructure that phase separation occurred in egg albumin/SG systems. Non-Newtonian pseudoplastic flow behavior was observed in all the gels and it was further evident that 0.1% of SG could significantly (p